Whole grain bread with seeds

Name: Whole grain bread with seeds - Margareta G.
Ingredients: 500 g whole wheat flour; 1 packet of dry yeast; 1 cup of warm water; 1 teaspoon salt; 1/2 tablespoon sugar; good quality olive oil; 100 grams mix of sunflower seeds; pine nuts; and pumpkin seeds.

Pasta/Pizza - Whole grain bread with seeds by Margareta G. - Recipia

When I make whole grain bread with seeds, I usually choose a freer day. Not because it is complicated, but because the rising time cannot be rushed. I like to have all the ingredients at hand, and the smell of freshly baked bread in the house is one of the reasons I always return to this recipe. I have tested it enough times that I no longer read the steps, but I still jot down a note from time to time. Quick Info Total Time: about 3 hours Preparation Time: 20 minutes Baking Time: 20-30 minutes Servings: 1 medium loaf Difficulty: easy Recipe Type: homemade bread, suitable for any meal Ingredients 500 g whole grain flour 1 packet dry yeast 1 cup warm water 1 teaspoon salt 1/2 tablespoon sugar olive oil (just enough to lightly grease) 100 g seed mix (sunflower, pine, pumpkin) Optional: coarse salt for sprinkling on top Preparation Method 1. Mix all the ingredients in a large bowl, starting with the flour, yeast, salt, sugar, warm water, and seeds. I add olive oil just enough so that the dough doesn’t stick to my hands and has a more elastic texture. 2. Transfer the dough to a floured surface and knead well for at least 15 minutes. The dough should be smooth and supple. It is quite dense at first, but it becomes elastic as I work it. 3. When the dough is ready, I place it in a baking dish lined with parchment paper, suitable for the oven. I level it and cover the dish with a damp towel. I let it rise for two hours in a warm place. It rises quite slowly, but the difference is clear at the end. 4. Meanwhile, I preheat the oven to 170°C. 15 minutes before putting the bread in, I place a tray of water on the bottom rack of the oven for steam. The dish with the dough will sit on the rack immediately above. 5. If I want a more flavorful crust, I sprinkle coarse salt on top before baking. 6. I put the dish with the bread in the oven and bake for 20-30 minutes, until it starts to brown visibly. 7. Towards the end, I remove the tray of water and transfer the dish with the bread to the lower rack. I let it stay for a few more minutes, just enough to form a golden crust. 8. After taking it out of the oven, I let it cool in the dish for a few minutes. Then I transfer it to a metal rack to cool completely. Why I make the recipe often It doesn’t require hard-to-find ingredients, doesn’t ask for special techniques, and not many utensils. The bread stays tasty the next day, and the seeds give it texture. I especially like it because I can control exactly what I put in it. Tips and Variations Tips Respect the kneading time; otherwise, the dough will be hard to shape. If you want a thicker crust, you can extend the baking time a little after removing the tray of water. The seeds can be lightly toasted beforehand if you want a more intense flavor. Substitutions You can use any seed mix you have on hand; it doesn’t have to be the ones in the recipe. If you lack sugar, you can use a teaspoon of honey or another natural sweetener. For the vegan version, nothing needs to be changed; all ingredients are plant-based. Variations You can also add chopped nuts or flax seeds if you want even more texture. If you prefer a less dense bread, replace some of the whole grain flour with white flour. Oats can also be sprinkled on top before baking. Serving Ideas The bread goes well for breakfast, spread with a bit of butter or cream cheese. It’s also good for cold sandwiches, but also alongside soups or salads. Frequently Asked Questions 1. The bread is too dense; what can I change? If it’s too dense, you can try adding a bit of white flour or use slightly warmer water. The kneading time is also important; don’t shorten it. 2. What kind of dish is suitable for baking? A ceramic dish, a bread pan, or even a pot with higher sides can be used, as long as the dough fits well and withstands the oven temperature. 3. Can fresh yeast be used? Yes, but the amount depends on the type of yeast. Generally, a small cube (25 g) should be enough for 500 g of flour. 4. Can I skip the water tray? I do not recommend it; the steam helps form the crust and develop volume. Without water, the crust will be harder, and the bread denser. 5. Can I double the amount for two loaves? Yes, but you will need to use two dishes and bake them separately; otherwise, they will not rise evenly. Nutritional Values Approximately, a slice of whole grain bread with seeds (from a medium loaf cut into 12 slices) has about 110-130 kcal. It contains about 20 g of carbohydrates, 4 g of protein, and 2 g of fat per slice, depending on the type and amount of seeds used. The fiber content is higher compared to white bread due to the whole grain flour. Storage and Reheating The bread keeps well for 2-3 days at room temperature, wrapped in a cotton cloth or in a paper bag. It can be reheated for a few minutes in the oven, but I do not recommend the microwave, as it becomes elastic. If you want to keep it longer, slice it and freeze it, then thaw the pieces as needed.

Whole grain bread with seeds

Tags

Categories