Bread with seeds: ingredients, recipe

It is known that bread has been used as food since ancient times. This product combines all the cuisines of the world. In each of the culinary traditions, various additives are added to it for the sake of variety, which creates unusually tasty baking options. In Italy, bread products are enriched with olives basil, in the Baltic States - caraway seeds, in Mexico corn. Among the dishes that the Slavs are trying to diversify their diet, bread and seeds occupy a large place. In this article, we will present some interesting ways to prepare this baking.

Bread with seeds: a variety of recipes

To prepare this delicacy, use any seeds common in the region: sunflower, flaxseed, sesame, pumpkin. A product is baked, usually using a mixture of several different types of flour, most often wheat, rye, buckwheat, or any other to taste.

Rye bread with seeds is preferred by those who care about their health, because its composition is rich in nutrients. The black product is used for making croutons, Italian bruschettas, as well as other dishes. Bread with pumpkin seeds is used in baby food, as it provides the young body with fast absorption of many useful components from other dishes.

About product properties

The recipe for bread with seeds usually involves the use of sourdough or dough. Milk and eggs are rarely put in such a dough, so it turns out not to be particularly airy, but this is not the main thing in this baking. The main thing in it is the unusual taste and aroma of baked rolls. The calorie content of bread with seeds is generally 302 kcal per 100 g of weight of the finished product. This indicator is quite high, but it is important to remember that it varies slightly depending on the types of flour used.

The composition of bread with seeds is rich in various vitamins necessary for the body (H, A, E, PP, B-complex vitamins), minerals and trace elements (choline, beta-carotene, potassium, vanadium, boron, manganese, calcium, iron, fluorine, iodine , molybdenum and many others).

Rye bread with seeds: a classic recipe

This variant of baking on a dough is easy to cook at home. Act as follows:

1. First, the dough is prepared: 3 tbsp are mixed in a bowl. l milk (warmed up), 2 tsp. yeast (dry), 1 tbsp. l sugar and 100 g of flour (wheat). Then the mixture is left to fit in a warm place.
2. To create a dough, sift 350 g of flour (wheat) with rye (150 g), add salt (1.5 tsp) and peeled sunflower seeds (3 tbsp.), Heated water (2 cups) and sunflower oil (2 tbsp. l.) The ingredients are thoroughly mixed and combined with the finished dough. Now you can start kneading the dough.
3. The kneaded dough is left to rise for an hour. Then it is laid out on a work surface, sprinkled with flour, crushed several times, slightly sprayed with water and sprinkled with seeds on top.
4. The loaf of the loaf is laid in the form and sent to the oven, where you should first install a container of water. Bread is baked for 40 minutes.

Wheat-rye bread with different seeds

This completely unique bread with different seeds (sunflower, pumpkin and flax) is distinguished by the presence of a porous, elastic, slightly moist crumb, as well as a hard crust. This delicacy looks so appetizing and smells so wonderful that you want to eat it immediately and more. According to reviews, foodies especially like the fact that it contains a lot of sunflower and pumpkin seeds, to which very little flax seed is added. Connoisseurs prefer this wonderful product to delicious buns or croissants for coffee. In addition to its great taste, home-made rye-wheat bread, rich in fiber, protein, trace elements, healthy fats, vitamins, is valuable in that it is a completely natural product, without a single dye or preservative, without any harmful substances. Specialists call this bread the best that can be offered to children. It is also important that the preparation of this product is very simple.

Ingredients

To prepare this tasty and healthy bread you will need:

• wholemeal flour (unbleached) - 3 cups;
• rye flour - 1 cup;
• fast-acting yeast - 0.5 tsp;
• liquid honey - 2 tbsp. l .;
• salt - 1 tsp;
• warm water - 2 glasses;
• pumpkin seeds - 0.5 cups;
• sunflower seeds - 0.5 cups;
• flaxseeds - 1 tbsp. l .;
• milk (for lubrication) - 1 tbsp. l .;
• a mixture of seeds and nuts (for sprinkling) - 2 tbsp. spoons.

Step cooking

Act as follows:

1. The whole composition of dry ingredients is added into a spacious wide bowl: flour (both types), yeast, salt and seeds. Honey is added, and then, gradually mixing, pour warm water. Stir by hand. Mix until the dough gathers in a lump.
2. Then cover the bowl with a clean cloth and leave it in a warm corner of the kitchen for 3 hours. During this time, the dough should rise and double in volume.
3. After 3 hours, you should press the rising dough several times with your hands (to eliminate air bubbles), then cover the bowl again and leave the dough for another hour.
4. Then prepare the form (round or rectangular). Lubricate the mold with oil, and then lightly sprinkle with flour so that the finished product easily leaves the tray.
5. Spread the dough into a mold. Top lubricated with milk (using a brush) and sprinkled with a mixture of seeds and nuts. Cover and leave for another half hour.
6. Meanwhile, the oven is heated to 180 degrees. Place a tray in it for 40 minutes.
7. The finished loaf is cooled in the mold for 10-15 minutes, then laid out on a wire rack and cooled.

Wheat-rye delicacy can be stored in a bread box for several days. It can even be frozen, and after 2 months served, preheated in the oven. This delicacy is served with first courses, coffee or tea.

Bread with sunflower and pumpkin seeds (a simple recipe)

Ingredients:

• 15 grams of yeast (fresh); sugar -1 tbsp. l .;
• warm water - 1 cup;
• flour - 3 cups (0.5 kg);
• vegetable oil - 1.5 tbsp. l
• salt (pinch);
• seeds (sunflower and pumpkin) - little by little.

Technology Description

Act as follows:

1. The dough according to this recipe is prepared without margarine, eggs and butter. Baking from it turns out surprisingly airy and fluffy. Rub the yeast with sugar, dilute it with warm water, salt and add flour (a little), stir to make the dough sparse and without lumps, and put in a water bath (warm).
2. After 15 minutes, add the remaining flour, vegetable oil, knead the dough, pour seeds into it and form bread of any shape: rectangular, round, oblong.
3. The workpiece is put in a form oiled (vegetable), include the oven. While the oven is heating, a bread pan is placed next to it, so that it is somewhere nearby, so that it comes up.
4. Put the bread pan in the preheated oven. Baking lasts about half an hour at t at 40 ° C.

Readiness is checked with a wooden stick (you can carefully peek into the oven from time to time 20-25 minutes after the start of the process). So that the top, as it should, is browned, its surface can be greased with tea (sweet) or yolk, and at the end of baking, increase the fire.

Rye bread with pumpkin seeds (recipe for bio-sourdough)

For baking in the oven at home, bread with pumpkin seeds is used:

• rye flour (from whole grains) - 750 g;
• dry yeast - 2 packets;
• bio-sourdough (grain) - 100 g;
• salt and caraway seeds (1 tbsp each);
• liquid honey - 2 tsp;
• warm water - 600 ml;
• peeled seeds (pumpkin) - 100 g.

Cooking

How to cook sourdough bread according to this recipe? Act as follows:

1. Flour is poured into a capacious container designed to knead the dough. Ferment and yeast are added to it, everything is thoroughly mixed.
2. Then honey, salt, water and caraway seeds are introduced into the mixture. The ingredients are mixed with a mixer for 5 minutes. First, use the minimum speed, gradually increase it. The result should be a smooth dough. Then seeds are mixed in it.
3. The prepared dough is covered and set in heat, where it should ripen for about half an hour. Then it is sprinkled with flour, slightly kneaded on a flat surface and a long oval-shaped loaf is formed from it.
4. Raw bread is spread on a baking sheet, oiled, covered and again sent to a warm place, where it again should be suitable for half an hour.
5. Then the dough is greased with water and sent to the oven, heated to 200 degrees. After 40 minutes, the temperature is raised to 250 degrees and baking is continued for another ten minutes. The finished product is lubricated with water (warm) and left to cool in a hot oven.

We use a bread machine

We offer you to familiarize yourself with the recipe for a multi-grain product, which is characterized by increased usefulness and rich taste. Delicious homemade bread with seeds in a bread machine is pretty easy to prepare. Ingredients:

• sugar - 2 tbsp. l .;
• salt - 2 tsp;
• homemade yogurt - 1 tbsp. l .;
• mayonnaise - 1 tbsp .;
• olive oil - 2 tbsp. l .;
• corn flakes - 5 tbsp. l .;
• multi-grain flakes - 5 tbsp. l .;
• water - 1 cup;
• milk - 90 ml;
• dry yeast - 2 tsp;
• flour - 3 cups;
• sunflower seeds - 2 tbsp. l

Bake bread on a multi-grain basis

As a rule, multi-grain flakes contain rice, wheat, barley, oatmeal, corn and rye, due to which the future product is provided with a mass of healthy substances. How to cook bread? To prepare multi-grain bread, you need to fill out the bread maker form first with water, then with other ingredients: sugar and salt, milk, corn and multi-cereal flakes, olive oil, mayonnaise and yogurt. Flour and yeast are poured on top, and put the form in the bread machine. The regimen of bran bread weighing 750 g is selected. Before the last kneading, about which the signal of the bread maker should be notified, add 1 tbsp. l sunflower seeds. Upon completion, the product is sprinkled on top with another portion of seeds (similar). The finished product must be completely cooled before serving.

Cooking bread in a slow cooker (rye, with seeds, nuts and dried fruits)

This sweet bread with dried apricots, prunes, nuts and seeds is the best substitute for high-calorie cakes and muffins. A slice of this baking with tea can be considered a dessert, it is not only tasty, but also healthy. For cooking use:

• rye flour - 350 grams;
• white flour - 350 grams;
• sugar - 2 tbsp. l .;
• water - 300 ml;
• yeast (dry) - 2 tsp;
• 1 tsp salts;
• 2 tbsp. l sunflower oil
• 2 tsp malt
• 70 grams of prunes;
• dried apricots - 70 grams;
• raisins - 50 grams;
• nuts (crushed walnuts) - one third of a glass;
• nuts (pine) - 2 tsp;
• sunflower seeds - one third of a glass.

Description of the method of preparation

This sweet bread is baked like this:

1. Mix vegetable oil with warm water (t = 40 ° C), salt and sugar. Then sift the flour and combine it with the liquid.
2. Add malt and yeast, pine nuts and walnuts, raisins and sunflower seeds.
3. Dried fruits are cut into pieces and also put in the dough. Next, knead the dough and put in heat for 1 hour. The dough may be suitable in the form of a slow cooker, which should be greased first.
4. At the end of the proofing, bread begins to bake. To do this, use the program "Bread" or Baking. " The temperature level should be between 180 and 200 ° C. The process takes about one hour. Then they turn it over and bake the crust for about 15 minutes.

Enjoy your meal!