Mixed-seed bread

Name: Mixed-seed bread
Ingredients: 900 g flour; 40 g fresh yeast; 1 tablespoon sugar; 200 g milk; 250 ml water; 1 teaspoon salt; 150 ml oil; 150 g seed mix; 1 egg yolk; 1 teaspoon milk

Pasta/Pizza - Mixed-seed bread by Floarea J. - Recipia

You can see the seeds in every slice, and mixed-seed bread bakes for 40 minutes and stays soft inside. The yeast dough made with milk, water and oil is divided between a loaf tin and a round tin, with toasted seeds in one of the loaves. The meter-long bread at Carrefour was my point of reference, and I choose mixes with large seeds you can see. Prep: 25 minutes. Cook: 48 minutes. Rest: 45 minutes. Total time: 118 minutes. Servings: 16. About 350 kcal and 8 g protein per serving.

Ingredients

900 g flour
40 g fresh yeast
1 tablespoon sugar
200 g milk
250 ml water
1 teaspoon salt
150 ml oil
150 g seed mix
1 egg yolk
1 teaspoon milk

Preparation

1. Warm the milk for about 2 minutes, until lukewarm. Crumble the yeast into a bowl, rub it together with the sugar until dissolved, then mix it with the milk and 50 g of the flour. 2. Mix the yeast mixture until smooth, cover it with a tea towel and leave it somewhere warm for 15 minutes, until doubled in size. 3. Warm the water for about 2 minutes, until lukewarm, and dissolve the salt in it. Put the yeast mixture in a large bowl, add the water and use a little of it to rinse out the bowl the yeast mixture was in. 4. Pour the liquid over the yeast mixture and gradually work in the remaining 850 g of flour and 110 ml of oil. When the dough comes together and becomes firm, transfer it to a floured surface and knead it with your hands greased with 35 ml of oil. 5. Cover the dough and leave it to rise for 20 minutes, until doubled in size. 6. In a nonstick pan, heat 5 ml of oil with 75 g of seeds for 4 minutes, stirring until lightly toasted. 7. Divide the dough in two. Put one half in a loaf tin. Roll the other half into a sheet as thick as your little finger, scatter the toasted seeds over it and roll it up. Cut the roll into pieces about 3 cm long and arrange them in a round springform pan. 8. Leave the loaves in their tins for 10 minutes. Mix the egg yolk with the teaspoon of milk and brush it over the dough. Sprinkle the remaining 75 g of seeds over the plain loaf. 9. Heat the oven to 180°C. Bake the loaves for 40 minutes, until browned on top.

Notes

The loaves keep well wrapped in the fridge for up to 3 days; sliced, they can be frozen and taken out a few slices at a time. Choose a mix with whole seeds and no bitter smell of old oil. If the bag has a lot of flax seeds, work in the flour gradually, as the dough can come together more quickly. The two tins have different volumes, so keep an eye on how each one browns towards the end of baking. I start the dough almost two hours before the meal, so I don't have to rush the rises. The crumb is more like sandwich bread than rustic bread with a thick crust. A slice goes well with soup or with cheese for breakfast. For a fasting version, use 200 ml of water instead of the milk and brush the loaf with a little oil instead of egg yolk; the flour contains gluten.