White bread with seeds recipe in the oven. Adding grains and seeds to bread

06.09.2020

How much is Bread with Seeds (average price per 1 pc.)?

Moscow and Moscow region

Recently, accusations have been heard more and more often against wheat bread than information about the benefits of the product for the human body. It should be noted that indeed modern wheat bread contains more calories and fewer useful compounds. Perhaps it's time to give up a harmful product? However, here doctors will argue that bread still occupies a very important place in the diet of people. The man first made bread without knowing it from whole grain gruel, which got into the fire.

Over time, people realized that bread, which is baked from flour obtained during the processing of cereal grains, has the best taste and consumer qualities. Researchers believe that bread can be safely included in the list of the most ancient food products. It is worth noting that at all times people treated bread with respect and awe.

This product was considered an indispensable attribute of both a daily diet and a festive feast. Over the millennia of the existence of bread, people have elevated baking to the rank of art. There is simply a huge species diversity of bread and bakery products... Every modern consumer can choose bread according to his taste. And more and more people make their choice in favor of healthy and dietary types of bread.

Today we would like to draw your attention to such a rather popular product in our latitudes as bread with seeds. Lovers of bakery products often choose bread with seeds because this type of product has not only excellent taste but also useful characteristics. Usually, rye flour is used to make bread with seeds, which is mixed with wheat flour.

As the name suggests, in addition to dough, bread with seeds also contains seeds of sunflower, pumpkin, and other plants. Seed bread is available at many grocery stores. You can also bake bread with seeds at home, for example, using a household bread maker. At the initial stage of making bread with seeds, the dough is kneaded from flour, sourdough, as well as water and salt.

Professional bakers advise adding the old sourdough left over from the last baking of the product to the seed bread dough. Sunflower seeds or other plant species must be soaked in advance if you will use them in a consolidated form. The dough is placed in a baking dish and then sprinkled with seeds on top.

Alternatively, the seeds can be added directly to the bread dough itself. It should be noted that the use of seeds significantly increases nutritional value finished baked goods... The calorie content of bread with seeds may vary. However, the average calorie level of bread with seeds will be 302 Kcal. Bread with seeds is baked for about 95 minutes.

As a rule, they try to bake bread with seeds from a mixture of several types of flour. For its manufacture, it is often used, or any other to taste. Rye bread those who look after their own health prefer to eat with seeds, since such baked goods are a source of many useful substances for the human body. Black bread with seeds is used for croutons, Italian bruschetta and many other dishes. Well, bread with pumpkin seeds is very useful for children, as it promotes rapid digestibility. useful components from other food, which is important at a young age.

Properties of baked goods with seeds

The recipe for bread with seeds involves the use of dough or sourdough. Eggs are rarely placed in such a product and, because of which the dough does not come out too airy, but this is not the main thing in this product. The main thing is the smell and incredible taste of the resulting roll.

Home cooking

The classic version of bread with seeds on a dough can be easily made at home. For this recipe, you must first prepare the dough itself, for which 3 tablespoons of warmed milk, 2 teaspoons of dry milk, a tablespoon and 100 grams are mixed in a container wheat flour... This mixture is placed in a warm place in order for the dough to begin to come up.

For the dough, you need to sift together 350 grams of wheat and 150 grams rye flour, add 1.5 teaspoon, 3 large spoons of sunflower seeds, 2 heated cups and 2 tablespoons to the flour. The ingredients are thoroughly mixed and combined with the matched dough. After that, you need to start kneading the dough. When the dough is kneaded, it is left alone for an hour to rise.

After raising, the dough is spread on a floured work surface, kneaded several times, sprinkled with water and sprinkled with seeds. Such a prepared loaf is placed in a mold and baked in the oven, where there is already an additional container of water, for 40 minutes.

The recipe for rye bread with pumpkin seeds is slightly different from the one described. Generally, homebaked bread with seeds, you can bake according to any tried and tested recipe.

If the product contains a lot of rich foods, the seeds may make the dough hard and not fit.

So, to make bread with seeds in the oven, you will need the following components:

750 grams of wholemeal rye flour;
2 bags of dry yeast;
100 grams of bio-starter culture from cereals;
1 tablespoon of salt and caraway seeds;
2 teaspoons liquid
600 milliliters of warm water;
100 grams of peeled pumpkin seeds.

Sourdough bread with seeds cooks quickly enough. First you need to pour the flour into a large container, where the dough will be prepared. Add yeast and sourdough to it and mix everything thoroughly. Then add salt, honey, water and cumin into the mixture.

The ingredients must be mixed with a mixer for 5 minutes. At first, the speed of rotation of the blades should be minimal, but gradually it should be increased in order to end up with a smooth dough. When the dough reaches the required consistency, the seeds should be mixed into it.

The prepared dough is covered and put in heat for half an hour to ripen. Then sprinkle it with flour, knead it slightly on a flat surface, and form a long oval loaf out of it. Raw bread Spread on a greased baking sheet, cover and let it rise again in a warm place for 30 minutes.

After that, the dough is smeared with water and sent to an oven preheated to 200 degrees. After 40 minutes of baking, the temperature should be raised to 250 degrees and baking should be continued for 10 minutes.

Ready with pumpkin seeds should be greased with warm water and left to stand in the off hot oven until it cools down.

Delicious homemade bread with seeds in a bread maker is quite simple to prepare. It is worth trying the recipe for the multi-grain option, which has an increased share of usefulness and unusual taste. For a recipe for such a product, you will need the following ingredients:

2 tablespoons of sugar;
2 teaspoons of salt
a tablespoon of homemade;
a tablespoon;
2 tablespoons ;
5 tablespoons of corn flakes
5 tablespoons of multi-grain cereal;
glass of water;
90 milliliters of milk;
2 teaspoons dry yeast;
3 cups flour;
2 tablespoons of sunflower seeds.

Homemade bread very rarely turns out to be tasteless, and this is mainly due to poor quality yeast or non-compliance with the proportions of the recipe. Yeast baked goods does not differ in high usefulness, which is why the multi-grain base of this bread will help level this moment. Multigrain flakes, as a rule, contain rice, wheat, barley, oatmeal, corn and rye, which provides the future bread with a lot of nutrients.

To prepare multi-grain bread with seeds, you need to fill the bread maker first with water, then successively with salt and sugar, milk, multi-grain and corn flakes, olive oil, yogurt and mayonnaise. Flour and yeast are poured on top of all the ingredients, and the mold is placed in a bread maker, where the dish is cooked on bran bread with a mass of 750 grams.

Before the last kneading of the dough, which will be notified by the signal of the bread machine, you need to add 1 tablespoon of seeds to the mold, and upon completion, the future bread is sprinkled on top with another spoonful of seeds.

Finished homemade bread with seeds should cool completely before serving.

It is known that bread has been used for food since ancient times. This product unites all the cuisines of the peoples of the world. In each of the culinary traditions, all kinds of additives are added to it for a change, which creates an extraordinary tasty options baking. In Italy, bread products are enriched with basil olives, in the Baltic states - with caraway seeds, in Mexico with corn. Among the dishes with which the Slavs try to diversify their diet, bread with seeds occupies a large place. In this article, we will present some interesting ways to prepare these baked goods.

Bread with seeds: about a variety of recipes

For the preparation of this delicacy, any seeds common in the region are used: sunflower, linseed, sesame, pumpkin. The product is baked, usually using a mixture of several different types flour, most often - wheat, rye, buckwheat or any other to taste.

Rye bread with seeds is preferred by those who care about their health, as its composition is rich useful substances... The black product is used to make croutons, Italian bruschetta, and other dishes. Bread with pumpkin seeds is used in baby food, because it ensures the rapid assimilation of many useful components from other dishes by the young body.

About product properties

The recipe for bread with seeds usually involves the use of sourdough or dough. Milk and eggs are rarely put into such a dough, so it turns out to be not particularly airy, but this is not the main thing in this baking. The main thing in it is the extraordinary taste and aroma of the baked roll. The calorie content of bread with seeds is generally 302 kcal per 100 g of finished product weight. This figure 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 version of baking on dough is easy to cook at home. They act like this:

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 flour (wheat). Then the mixture is left to come to a warm place.
To create a dough, sift 350 g of flour (wheat) together 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. You can now start kneading the dough.
The kneaded dough is left to rise for an hour. Then it is laid out on a work surface sprinkled with flour, kneaded several times, lightly sprinkled with water and sprinkled with seeds on top.
The blank of the loaf is placed in a mold and sent to the oven, where a container with water should first be installed. The 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, firm, slightly moist crumb, as well as a hard crunchy crust. This delicacy looks so appetizing and smells so great that you want to eat it immediately and more. According to reviews, gourmets especially like the fact that it contains a lot of sunflower and pumpkin seeds, to which very little flax seed has been added. This wonderful product is preferred by connoisseurs delicious buns or croissants for coffee. In addition to great taste, homemade rye-wheat bread, rich in fiber, proteins, trace elements, healthy fats, vitamins, is valuable because it is one hundred percent natural product, without a single dye or preservative, without any harmful substances. Experts call this bread the best that can be offered to children. It is also important that this product is very easy to prepare.

Ingredients

To prepare this delicious and healthy bread you will need:

flour coarse(unbleached) - 3 glasses;
rye flour - 1 glass;
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 by step cooking

They act like this:

The entire composition of dry ingredients is poured into a spacious wide bowl: flour (both types), yeast, salt and seeds. Add honey, and then, gradually stirring, pour in warm water. Stir by hand. Mix until the dough is collected in a lump.
Next, cover the bowl with a clean cloth and leave in a warm corner of the kitchen for 3 hours. During this time, the dough should rise and double in volume.
After 3 hours, press the raised dough several times with your hands (to eliminate air bubbles), then cover the bowl again and leave the dough for another hour.
Then prepare the shape (round or rectangular). Grease the mold with oil, and then lightly sprinkle with flour so that the finished product easily comes out of the tray.
Spread the dough into a mold. The top is smeared with milk (using a brush) and sprinkled with a mixture of seeds and nuts. Cover and leave for another half hour.
Meanwhile, preheat the oven to 180 degrees. Place the tray in it for 40 minutes.
The finished loaf is cooled in the form for 10-15 minutes, then laid out on a wire rack and cooled.

The wheat-rye delicacy can be stored in a bread bin for several days. You can even freeze it and serve it after 2 months by heating it in the oven. This delicacy is served with first courses, coffee or tea.

Bread with sunflower and pumpkin seeds (simple recipe)

Ingredients:

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

Description of technology

They act like this:

The dough according to this recipe is prepared without margarine, eggs and butter. Baking from it turns out to be surprisingly airy and fluffy. Pound yeast with sugar, dilute them with warm water, salt and add flour (a little), stir so that the dough turns out thin and without lumps, and put on water bath(warm).
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.
The workpiece is put in a mold greased with oil (vegetable), the oven is turned on. While the oven is heating, a form with bread is placed next to it, so that it is somewhere next to it, so that it comes up.
Place the bread pan in a preheated oven. Baking lasts about half an hour at 40 ° C.

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

Rye bread with pumpkin seeds (recipe based on bio-leaven)

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

rye flour (made from whole grains) - 750 g;
dry yeast - 2 bags;
bio-starter culture (grain) - 100 g;
salt and cumin (1 tbsp each);
liquid honey - 2 tsp;
warm water - 600 ml;
peeled seeds (pumpkin seeds) - 100 g.

Preparation

How to make sourdough bread according to this recipe? They act like this:

Flour is poured into a spacious container designed for kneading the dough. Sourdough and yeast are added to it, everything is thoroughly mixed.
Then honey, salt, water with caraway seeds are introduced into the mixture. The ingredients are mixed with a mixer for 5 minutes. Initially, use the minimum speed, gradually increase it. The result should be a smooth dough. Then seeds are mixed into it.
The prepared dough is covered and placed in a warm place, where it should ripen for about half an hour. Then sprinkle it with flour, knead it slightly on a flat surface and form a long oval-shaped loaf from it.
Put the raw bread on a greased baking sheet, cover it and send it back to a warm place, where it should again come up for half an hour.
Then the dough is greased with water and sent to the oven, preheated 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 greased with water (warm) and left to cool in a hot oven.

We use a bread maker

We suggest that you familiarize yourself with the recipe for a multi-grain product, which is distinguished by increased usefulness and rich taste. Delicious homemade bread with seeds in a bread maker is quite easy to prepare. Ingredients:

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

We bake multi-grain bread

The composition of multi-grain flakes, as a rule, contains rice, wheat, barley, oatmeal, corn and rye, thanks to which the future product is provided with a lot of healthy substances. How to make bread? To prepare multi-grain bread, you need to fill the bread maker first with water, then with other ingredients: sugar and salt, milk, corn and multi-grain flakes, olive oil, mayonnaise and yogurt. Flour and yeast are poured on top, and the mold is placed in a bread maker. A mode of bran bread with a mass of 750 g is selected. Before the last kneading, which should be notified by the signal of the bread machine, add 1 tbsp. l. seeds. Upon completion, sprinkle the product on top with another portion of seeds (similar). The finished product must cool completely 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 pies and muffins. A slice of this pastry 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 salt;
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 nuts) - 2 tsp;
sunflower seeds - one third of a glass.

Description of the cooking method

This sweet bread is baked like this:

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

Bon Appetit!

I want to continue the topic and dwell in more detail on the question of how to properly add seeds and grain to bread. In general, you can diversify almost any bread with grain and seeds, but here's how to do it so as not to worsen, but on the contrary to improve the structure and properties of the bread? You can, of course, just throw seeds such as sesame, sunflower or flax into the dough, but this can lead to undesirable consequences in the finished bread: it can turn out to be smaller, fine-pored, with a torn crust and stale faster. Few healthy bread lovers have thought that trying to make bread tastier and healthier by adding grains and seeds can make bread worse. And all because seeds and grains are able to actively influence the structure and properties of both dough and finished bread. But, if done according to the mind, everything will work out! I have collected several general rules, which are relevant for almost any bread, whether wheat or rye, this is over for me, our dear Jeffrey Hamelman :)

Why is it necessary

Why not add unsoaked grains and seeds to the dough? As I already wrote above, dry additives begin to absorb moisture when kneading and, if the dough is not wet, but, say, of medium consistency, the seeds will take up a lot of moisture and make the dough stiff. Tough dough is less stretchable, especially since the seeds already interfere with the formation of gluten threads and films, tearing them, therefore such bread can be of a smaller volume with coarse fine porosity, with crust breaks. In this case, crust explosions can occur for the same reasons: at the beginning of baking, when, under the influence of high temperature, the dough begins its final and most active growth, the poorly stretchable gluten does not withstand and begins to break.

lobe of sesame seeds, flax, pumpkin and sunflower seeds

In ready-made bread, processes with moisture pulling do not stop, dry seeds and especially cereals not only can be too tough and feel like small pebbles when bitten, they continue to take moisture from the crumb. As a result, the bread loses its freshness faster and becomes stale, because the stale processes, if you remember, are directly related to the loss of moisture.

Grains and seeds that were soaked the day before do not absorb moisture while in the dough, therefore: firstly, they do not make the dough drier and coarser, and secondly, they do not interfere with the formation of gluten so much, because during the soaking process they become more soft, thirdly, they do not draw moisture from the crumb of ready-made bread and are tasty in themselves and will not break teeth.

Soaking cereals, salt.

It seems to be decided, it is desirable to soak everything, but this is especially true for the grain. Small and not too hard seeds such as flax, sesame, sunflower, if desired, can be added to the dough and dry or even fried before adding, as in this recipe, they will absorb moisture from the dough, you may need to adjust the hydration, add a little water, this is not critical. But grain or cereals definitely need to be soaked, moreover, preferably in hot water, or even in boiling. Cereals, such as wheat, rye or barley, have a fairly hard structure and cold water is not enough for good swelling, the grain remains firm, so bakers use hot water for the lobe.

soaked wheat

In hot water, the grain swells better, but thus enzymatic processes start in the grain or cereal, which are best avoided. By and large, the grain begins to germinate, various processes are activated in it, as a result of which the grain can acquire an unpleasant sour (sour) taste and smell, plus enzymes wake up in it, which then contribute to the destruction of starches and proteins and, consequently, the structure as a whole. In general, this also applies to soaked raw seeds, even in cold water they swell easily, and some show sprouts by the morning. To avoid this, it is customary to add salt to the lobe, moreover, this can be all the salt required by the recipe.

soaked rye

Salt inhibits the development of fermentation processes and prevents germination, plus, if you know, helps to neutralize phytic acid during the steeping process.

When to add to the dough

As Hamelman writes in his book, there are two approaches. One involves the introduction of any, even soaked additives at the very end of the batch. First, the dough is kneaded until the desired development of gluten, and then at a slow speed, a lobe is introduced into it. On the one hand, this is logical, because grains and seeds have a dense structure and sharp edges that break the gluten and thereby complicate and lengthen the process of its development. On the other hand, additional moisture gets into the dough along with the soaked grain, which may require adjusting the consistency of the dough by adding flour. And this is already at the end of the kneading, which in itself is not good: in addition to the fact that new flour gets into the dough, which means a new portion of undeveloped gluten, the entire recipe layout and the percentage of ingredients change. If you add dry grain, correction may also be required, because the grain will absorb moisture from the dough and it will change its consistency. It can be problematic to add new water to an already developed dough, usually water forms a sticky film on the surface of the dough and it just starts to slide and roll in the kneader bowl.

Therefore, Hamelman is more inclined to an approach where all the ingredients, including the lobe and dry seeds, are introduced at the very beginning and the kneading takes place exactly as much as necessary - until the desired development of the gluten of the dough. In this case, the consistency of the dough is adjusted in the first 2-4 minutes of kneading, which is convenient for both the baker and the dough to absorb new moisture. I would like to draw your attention to the fact that it is still customary to add large additives such as nuts or dried fruits at the very end of the batch, because in the process, especially if you knead in a dough mixer or mixer, they can lose their structure. Nuts will begin to grind and release oil (for example, walnuts, and then because of this, the crumb of the bread has a purple hue), and dried fruits will smear and also stain the dough.

And here is some bread with seeds and grains, different:

Spelled baguettes with flax dough according to this recipe, only without bow

Delicious bread and a peaceful sky! Until next time)

It is known that bread has been used for food since ancient times. This product unites all the cuisines of the peoples of the world. In each of the culinary traditions, all kinds of additives are added to it for a change, which creates unusually tasty baking options. In Italy, bread products are enriched with basil olives, in the Baltic states - with caraway seeds, in Mexico with corn. Among the dishes with which the Slavs try to diversify their diet, bread with seeds occupies a large place. In this article, we will present some interesting ways to prepare these baked goods.

Bread with seeds: about a variety of recipes

For the preparation of this delicacy, any seeds common in the region are used: sunflower, linseed, sesame, pumpkin. The product is baked, as a rule, 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, as its composition is rich in nutrients. The black product is used to make croutons, Italian bruschetta, and other dishes. Bread with pumpkin seeds is used in baby food, as it ensures that the young body quickly assimilates many useful components from other dishes.

About product properties

Rye bread with seeds: a classic recipe

This version of baking on dough is easy to cook at home. They act like this:

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 flour (wheat). Then the mixture is left to come to a warm place.
To create a dough, sift 350 g of flour (wheat) together 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. You can now start kneading the dough.
The kneaded dough is left to rise for an hour. Then it is laid out on a work surface sprinkled with flour, kneaded several times, lightly sprinkled with water and sprinkled with seeds on top.
The blank of the loaf is placed in a mold and sent to the oven, where a container with water should first be installed. The 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, firm, slightly moist crumb, as well as a hard crunchy crust. This delicacy looks so appetizing and smells so great that you want to eat it immediately and more. According to reviews, gourmets especially like the fact that it contains a lot of sunflower and pumpkin seeds, to which very little flax seed has been added. Connoisseurs prefer this wonderful product to delicious rolls or croissants for coffee. In addition to its excellent taste, homemade rye-wheat bread, rich in fiber, proteins, trace elements, healthy fats, vitamins, is valuable because it is a 100% natural product, without a single dye or preservative, without any harmful substances. Experts call this bread the best that can be offered to children. It is also important that this product is very easy to prepare.

Ingredients

To make this tasty and healthy bread you will need:

coarse flour (unbleached) - 3 cups;
rye flour - 1 glass;
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 by step cooking

They act like this:

The entire composition of dry ingredients is poured into a spacious wide bowl: flour (both types), yeast, salt and seeds. Add honey, and then, gradually stirring, pour in warm water. Stir by hand. Mix until the dough is collected in a lump.
Next, cover the bowl with a clean cloth and leave in a warm corner of the kitchen for 3 hours. During this time, the dough should rise and double in volume.
After 3 hours, press the raised dough several times with your hands (to eliminate air bubbles), then cover the bowl again and leave the dough for another hour.
Then prepare the shape (round or rectangular). Grease the mold with oil, and then lightly sprinkle with flour so that the finished product easily comes out of the tray.
Spread the dough into a mold. The top is smeared with milk (using a brush) and sprinkled with a mixture of seeds and nuts. Cover and leave for another half hour.
Meanwhile, preheat the oven to 180 degrees. Place the tray in it for 40 minutes.
The finished loaf is cooled in the form for 10-15 minutes, then laid out on a wire rack and cooled.

Bread with sunflower and pumpkin seeds (simple recipe)

Ingredients:

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

Description of technology

They act like this:

The dough according to this recipe is prepared without margarine, eggs and butter. Baking from it turns out to be surprisingly airy and fluffy. Pound yeast with sugar, dilute them with warm water, salt and add flour (a little), stir so that the dough turns out thin and without lumps, and put in a water bath (warm).
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.
The workpiece is put in a mold greased with oil (vegetable), the oven is turned on. While the oven is heating, a form with bread is placed next to it, so that it is somewhere next to it, so that it comes up.
Place the bread pan in a preheated oven. Baking lasts about half an hour at 40 ° C.

Rye bread with pumpkin seeds (recipe based on bio-leaven)

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

rye flour (made from whole grains) - 750 g;
dry yeast - 2 bags;
bio-starter culture (grain) - 100 g;
salt and cumin (1 tbsp each);
liquid honey - 2 tsp;
warm water - 600 ml;
peeled seeds (pumpkin seeds) - 100 g.

Preparation

How to make sourdough bread according to this recipe? They act like this:

Flour is poured into a spacious container designed for kneading the dough. Sourdough and yeast are added to it, everything is thoroughly mixed.
Then honey, salt, water with caraway seeds are introduced into the mixture. The ingredients are mixed with a mixer for 5 minutes. Initially, use the minimum speed, gradually increase it. The result should be a smooth dough. Then seeds are mixed into it.
The prepared dough is covered and placed in a warm place, where it should ripen for about half an hour. Then sprinkle it with flour, knead it slightly on a flat surface and form a long oval-shaped loaf from it.
Put the raw bread on a greased baking sheet, cover it and send it back to a warm place, where it should again come up for half an hour.
Then the dough is greased with water and sent to the oven, preheated 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 greased with water (warm) and left to cool in a hot oven.

We use a bread maker

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

We bake multi-grain bread

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

rye flour - 350 grams;
white flour - 350 grams;
sugar - 2 tbsp. l .;
water - 300 ml;
yeast (dry) - 2 tsp;
1 tsp salt;
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 nuts) - 2 tsp;
sunflower seeds - one third of a glass.

Description of the cooking method

This sweet bread is baked like this:

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

Bon Appetit!