Mini Seed Breads
When I have guests or organize a festive meal, I almost always make these mini seed breads. They are easy to make, yield a lot from a single batch, and everyone can choose their preferred shape or type of seeds. The flour works well, and in the end, the smell of fresh bread really changes the atmosphere in the house. It's the kind of recipe that everyone wants to tear one straight from the tray.
Quick Info
Total time: approx. 2 hours
Preparation time: 20-30 minutes
Rising time: 1 hour
Baking time: 45 minutes
Servings: 18-24 mini breads, depending on size
Difficulty: easy to medium (involves kneading and shaping)
Recipe type: homemade bread, suitable for festive meals or appetizers
Ingredients
1 kg white flour
1.5 teaspoons salt
40 g fresh yeast
500 ml warm water
4 tablespoons oil
1 egg (for brushing)
Various seeds: sesame, pumpkin, flax, poppy, and optionally grated cheese (as a topping, not an ingredient in the dough)
Preparation method
1. Sift the flour into a large bowl. Place the salt on one edge, not directly over the yeast.
2. Dissolve the yeast in warm water (not hot). Mix until there are no lumps.
3. Pour the yeast and water mixture over the flour. Start mixing with your hand or a wooden spoon until all the flour is moist.
4. Add the oil towards the end, after most of the flour has been incorporated. Then knead for about 8-10 minutes until you get an elastic and fairly smooth dough.
5. Cover the bowl with a towel and let the dough rise for about an hour, until it doubles in volume. I usually leave it in a warm place, away from drafts.
6. In the meantime, prepare the seeds. Place them separately in small plates. Keep the grated cheese aside for those who want a different topping.
7. After the dough has risen, turn it out onto a floured surface. Divide it into smaller pieces, depending on how big you want the breads. I usually make rolls, small sticks, or braids from two or three strands. They don't have to be perfect; it's important that they are roughly the same size for even baking.
8. Shape each mini bread, then brush them with beaten egg on top. Immediately roll them in seeds, as preferred. Sometimes I combine several types on the same bread.
9. Place the breads on a tray lined with baking paper. Leave space between them, as they will rise in the oven.
10. Let the breads rest and rise for another 10-15 minutes, right on the tray.
11. Preheat the oven to 180 degrees and, once heated, place the tray inside. Baking takes about 45 minutes until they are evenly browned.
12. Remove the breads and let them cool slightly on a rack or on a towel before serving.
Why I make the recipe often
I make them because they are easy to portion and pair well with almost any dish. The dough turns out soft and airy, and the toppings can be adapted based on what I have in the cupboard. Plus, they stay fresh for a day or two, which is important if leftovers remain from one meal to the next. They are also practical for picnics or lunch boxes.
Tips and variations
Tips
- Do not mix the yeast directly with the salt, as it stops the rising.
- Oil helps create a more elastic dough, so don't skip it.
- Brush the breads with egg just before rolling them in seeds, so they stick well.
- If the dough seems too sticky, sprinkle a little more flour on the surface, but do not add too much to the dough.
- Use two trays if making them all at once, so you don't overcrowd them.
Substitutions
- Other seeds can be used, depending on what you have on hand (sunflower, hemp, etc).
- If you don't have fresh yeast, you can try dry yeast. Use about 14 g (two packets), dissolved in warm water just like fresh yeast.
- For an egg-free version, use a little water or milk for brushing; the seeds will stick that way too.
Variations
- From the same dough, you can also make a large loaf, but the baking time will increase.
- You can add dried herbs to the dough (thyme, basil) for a different flavor, but the basic recipe is simple.
- For a bakery-style appearance, make a cut on each bread before baking.
Serving ideas
- They are suitable on platters for appetizers or as a side bread for soups and salads.
- They pair well with butter, cheeses, or as mini sandwiches.
- For festive meals, you can alternate seeds for a richer appearance.
Frequently asked questions
1. Can I use whole wheat flour or another type of flour?
You can replace part of the white flour with whole wheat flour, but the dough will be denser, and you may need a little more water.
2. Can the mini breads be frozen?
Yes, after they have completely cooled. You can reheat them directly in the oven or steam when needed.
3. What if I don't have fresh yeast?
Use dry yeast, about 14 g, dissolved in warm water just like fresh yeast.
4. What do I do if I don't have baking paper?
You can grease the tray with a little oil and sprinkle flour, but the breads may stick more easily than on baking paper.
5. How do I know they are baked?
Check that they are golden brown on top and sound hollow if you tap them lightly on the bottom. Baking time may vary slightly depending on the oven.
Nutritional values
Approximately, one mini bread (about 50 g, without topping) has around 120-130 kcal. Per 100 g of bread, there are about 240-260 kcal, with 8 g of protein, 2-4 g of fat (more if cheese is used), 45-50 g of carbohydrates. The seeds increase the fat and protein content, and if cheese is used, the values increase slightly. These are estimates, as they depend greatly on the size and amount of seeds/cheese used.
Storage and reheating
Mini breads store well at room temperature, covered, for up to two days. After the first day, they may become harder, but can be reheated for 3-4 minutes in the oven or steam and become soft again. For longer storage, they can be frozen and then quickly reheated when needed. If left uncovered, they dry out quite quickly.
When I have guests or organize a festive meal, I almost always make these mini seed breads. They are easy to make, yield a lot from a single batch, and everyone can choose their preferred shape or type of seeds. The flour works well, and in the end, the smell of fresh bread really changes the atmosphere in the house. It's the kind of recipe that everyone wants to tear one straight from the tray.
Quick Info
Total time: approx. 2 hours
Preparation time: 20-30 minutes
Rising time: 1 hour
Baking time: 45 minutes
Servings: 18-24 mini breads, depending on size
Difficulty: easy to medium (involves kneading and shaping)
Recipe type: homemade bread, suitable for festive meals or appetizers
Ingredients
1 kg white flour
1.5 teaspoons salt
40 g fresh yeast
500 ml warm water
4 tablespoons oil
1 egg (for brushing)
Various seeds: sesame, pumpkin, flax, poppy, and optionally grated cheese (as a topping, not an ingredient in the dough)
Preparation method
1. Sift the flour into a large bowl. Place the salt on one edge, not directly over the yeast.
2. Dissolve the yeast in warm water (not hot). Mix until there are no lumps.
3. Pour the yeast and water mixture over the flour. Start mixing with your hand or a wooden spoon until all the flour is moist.
4. Add the oil towards the end, after most of the flour has been incorporated. Then knead for about 8-10 minutes until you get an elastic and fairly smooth dough.
5. Cover the bowl with a towel and let the dough rise for about an hour, until it doubles in volume. I usually leave it in a warm place, away from drafts.
6. In the meantime, prepare the seeds. Place them separately in small plates. Keep the grated cheese aside for those who want a different topping.
7. After the dough has risen, turn it out onto a floured surface. Divide it into smaller pieces, depending on how big you want the breads. I usually make rolls, small sticks, or braids from two or three strands. They don't have to be perfect; it's important that they are roughly the same size for even baking.
8. Shape each mini bread, then brush them with beaten egg on top. Immediately roll them in seeds, as preferred. Sometimes I combine several types on the same bread.
9. Place the breads on a tray lined with baking paper. Leave space between them, as they will rise in the oven.
10. Let the breads rest and rise for another 10-15 minutes, right on the tray.
11. Preheat the oven to 180 degrees and, once heated, place the tray inside. Baking takes about 45 minutes until they are evenly browned.
12. Remove the breads and let them cool slightly on a rack or on a towel before serving.
Why I make the recipe often
I make them because they are easy to portion and pair well with almost any dish. The dough turns out soft and airy, and the toppings can be adapted based on what I have in the cupboard. Plus, they stay fresh for a day or two, which is important if leftovers remain from one meal to the next. They are also practical for picnics or lunch boxes.
Tips and variations
Tips
- Do not mix the yeast directly with the salt, as it stops the rising.
- Oil helps create a more elastic dough, so don't skip it.
- Brush the breads with egg just before rolling them in seeds, so they stick well.
- If the dough seems too sticky, sprinkle a little more flour on the surface, but do not add too much to the dough.
- Use two trays if making them all at once, so you don't overcrowd them.
Substitutions
- Other seeds can be used, depending on what you have on hand (sunflower, hemp, etc).
- If you don't have fresh yeast, you can try dry yeast. Use about 14 g (two packets), dissolved in warm water just like fresh yeast.
- For an egg-free version, use a little water or milk for brushing; the seeds will stick that way too.
Variations
- From the same dough, you can also make a large loaf, but the baking time will increase.
- You can add dried herbs to the dough (thyme, basil) for a different flavor, but the basic recipe is simple.
- For a bakery-style appearance, make a cut on each bread before baking.
Serving ideas
- They are suitable on platters for appetizers or as a side bread for soups and salads.
- They pair well with butter, cheeses, or as mini sandwiches.
- For festive meals, you can alternate seeds for a richer appearance.
Frequently asked questions
1. Can I use whole wheat flour or another type of flour?
You can replace part of the white flour with whole wheat flour, but the dough will be denser, and you may need a little more water.
2. Can the mini breads be frozen?
Yes, after they have completely cooled. You can reheat them directly in the oven or steam when needed.
3. What if I don't have fresh yeast?
Use dry yeast, about 14 g, dissolved in warm water just like fresh yeast.
4. What do I do if I don't have baking paper?
You can grease the tray with a little oil and sprinkle flour, but the breads may stick more easily than on baking paper.
5. How do I know they are baked?
Check that they are golden brown on top and sound hollow if you tap them lightly on the bottom. Baking time may vary slightly depending on the oven.
Nutritional values
Approximately, one mini bread (about 50 g, without topping) has around 120-130 kcal. Per 100 g of bread, there are about 240-260 kcal, with 8 g of protein, 2-4 g of fat (more if cheese is used), 45-50 g of carbohydrates. The seeds increase the fat and protein content, and if cheese is used, the values increase slightly. These are estimates, as they depend greatly on the size and amount of seeds/cheese used.
Storage and reheating
Mini breads store well at room temperature, covered, for up to two days. After the first day, they may become harder, but can be reheated for 3-4 minutes in the oven or steam and become soft again. For longer storage, they can be frozen and then quickly reheated when needed. If left uncovered, they dry out quite quickly.