Easy Seed Grain Loaf Food

SEED BREAD

Steps:

• Preheat the oven to 375 F.
• Line a standard-sized loaf pan (approx. 8.5 x 4.5 x 2.5 in) with parchment paper with the ends sticking out over the sides so you can lift the finished bread out of the pan.
• Add everything except the tahini and water to a large mixing bowl and stir to combine.
• Add the tahini and water and stir into a thick, doughly paste.
• Place the dough in the lined loaf pan and use your hands to evenly spread/press it into the pan until flat.
• Bake for 50 minutes. If you tap the loaf and it sounds hollow, it's done. If not, return to the oven for a little longer.
• Remove from the oven. Let sit for a couple of minutes then use the parchment paper to lift the loaf out of the pan. You may need to run a knife along the edges that don't have parchment paper covering them.
• Let cool on a cooling rack for 15 minutes before slicing into 12-14 slices. Store in an airtight container the fridge for up to 1 week or freezer for up to 3 months.

RECIPES

Steps:

• Step 1:Place the flour into a large bowl and add the salt and sugar. Add the yeast and stir gently until well combined. Mix the oil and water together.ProvingTo speed the proving process use 11g Allinson's Easy Bake Yeast and you prove for abut 30 minutes until the dough doubles in size.Step 2:Make a well in the centre of the flour mixture and add the warm water and oil mix. Mix together until a soft dough starts to form. This will take a couple of minutes. Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes. This could also be done using a dough hook of your free-standing mixer.Mix together the flour, yeast and salt. s...Step 3:Lightly grease a clean mixing bowl with little oil. Place the dough into the bowl, cover the bowl with oiled cling film or a clean tea towel and leave to rise for about 1 hour or until doubled in size. Step 4:Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift into a lightly oiled 900g (23 x 13cm) loaf tin.Step 5:Cover the dough with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes - 1 hour or until the dough has doubled in size.Step 6:Preheat your oven to 200°C, fan 180°C, gas mark 6.Step 7:Slit the dough with a sharp knife and sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread. Bake for 30 - 35 minutes or until the bread is risen and golden brown and sounds hollow when tapped underneath.Step 8:Turn the bread out onto a wire rack as soon as possible to avoid a soggy crust on the bottom.

HEARTY MULTIGRAIN SEEDED BREAD

Steps:

• Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
• Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
• Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
• Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
• Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

SEEDED WHOLE GRAIN LOAF

Steps:

• In bread machine pan, place all the ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).