SEED BREAD
This delicious, hearty seed loaf is packed with fiber, protein and healthy fats. It's also gluten-free, grain-free, keto-friendly, paleo and vegan. Enjoy for a nutritious breakfast or snack.
Provided by Deryn Macey
Categories Snack
Time 1h
Yield 14
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1, Calories 160 calories, Sugar 0.2 g, Sodium 86.3 mg, Fat 14 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 3.8 g, Protein 6.1 g, Cholesterol 0 mg
SEEDED WHOLE-GRAIN QUICK BREAD
Bake this healthy, seedy loaf on Sunday and you can enjoy it all week--if it doesn't disappear first. This quick bread recipe is the perfect vehicle for both sweet and savory toppings, so try it as avocado toast one day and with honey the next. Store it tightly wrapped, as all the seeds make it a little more apt to dry out than typical whole-wheat breads.
Provided by Stacy Fraser
Categories Healthy Quick Bread Recipes
Time 4h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
- Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring, until lightly brown and starting to pop, 5 to 7 minutes.
- Reserve 2 tablespoons of the seed mixture in a small bowl; transfer the remaining seeds to a large bowl. Add flour, baking powder, baking soda and salt to the large bowl; whisk to combine. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup). Pour the wet ingredients into the dry ingredients; stir and fold together until combined. Scrape the batter into the prepared pan. Sprinkle with the reserved seeds.
- Bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 31.7 g, Cholesterol 57.3 mg, Fat 20.5 g, Fiber 5.1 g, Protein 10.5 g, SaturatedFat 3 g, Sodium 418.5 mg, Sugar 5.7 g
SEEDED WHOLE GRAIN LOAF
My husband and I want whole grain bread, but we don't like the spongy store-bought whole wheat breads. I drastically altered one of my favorite batter bread recipes to create this earthy bread. It is crunchy, chewy and easy. The add-ins are just suggestions. Sometimes I use pepitas, sesame seeds or even 1/4 cup of a multi-grain hot cereal mix. -Amber Rife, Columbus, Ohio
Provided by Taste of Home
Time 4h20m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 12
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).
Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 199mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
WHOLE-WHEAT SEEDED LOAVES
This is a whole-wheat adaptation of Jacquy Pfeiffer's seeded bread from "The Art of French Pastry." The seeds and the flaked oats are soaked overnight before they're mixed into the dough. This allows them to absorb moisture and softens them, so that the bread is wonderfully moist, and the seeds won't be hard on your teeth when you bite. Soaking the seeds also breaks down phytic acid and protease inhibitors, which allows the nutrients to be more readily absorbed by the body. This is a two-day recipe, as you must allow time for soaking the seeds overnight.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch
Time 5h15m
Number Of Ingredients 11
Steps:
- Mix seeds and oats together with 180 grams of water in a medium mixing bowl; cover with plastic wrap and and let soak overnight in the refrigerator.
- Combine 170 grams bread flour or all-purpose flour, 170 grams lukewarm water, and yeast in bowl of a standing mixer and mix together until well combined. Cover with plastic and leave to ferment at room temperature for two hours or until it doubles in volume. Meanwhile, remove bowl with nuts and seeds from the refrigerator, drain and bring to room temperature.
- Add drained seeds, 250 grams whole-wheat flour and sea salt to the starter. Start mixing on medium speed. The dough should come together in the first minute. If it does not and you see dry ingredients in the bottom of the bowl, add about 1/4 cup of water. Mix dough for 5 minutes on medium speed, then turn the speed up to medium-high and mix 5 to 7 minutes more, or until dough is elastic.
- Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
- Dust work surface lightly with flour and scrape out dough. Weigh dough and divide into 2 equal pieces. Shape each piece into a ball or into oblong pointed loaves. (For oblong loaves, first shape into balls, cover with a towel or lightly with plastic and let rest for 15 minutes. Then press the dough out to a rectangle about 3/4 inch thick. Take the side closest to you and fold lengthwise halfway to the center of the loaf. Lightly press down to seal. Take the top flap and bring it toward you over the first fold to the middle of the loaf and lightly press down to seal. Flip over so seam is on the bottom and roll back and forth with both hands to form an oblong loaf with pointy ends. Place on a sheet pan lined with parchment paper and repeat with the remaining dough. Cover with a towel and place in a warm spot for one hour.)
- Preheat oven to 450 degrees with a pizza stone on the middle rack and a small sheet pan on bottom of the oven for 30 to 45 minutes. Have 1 cup water ready in a small cup or a glass. (If you have a large pizza stone, you can bake both loaves at once. If you have a standard home pizza stone, bake one loaf at a time and place the other loaf in the refrigerator to slow down the fermentation.) Dust a pizza peel or flat baking sheet lightly with flour, semolina or cornmeal and place one loaf on top. Using a razor blade or a moistened bread knife, make a 1/2-inch deep horizontal cut down the middle of loaf from one end to the other, or if the loaves are round make 2 slashes across top. Slide loaf onto pizza stone and close oven door. Wait 30 seconds, then open oven door quickly and pour water onto the sheet pan on the bottom of the oven to create steam. After 5 minutes take the sheet pan out of the oven. Bake for a total of 30 to 35 minutes, until loaf is dark brown and sounds hollow when you tap the bottom. Transfer loaf to a wire rack to cool completely for 45 minutes. Repeat with other loaf.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 279 milligrams, Sugar 0 grams, TransFat 0 grams
SEED & GRAIN COTTAGE LOAF
A fail-safe bread recipe that produces the perfect loaf- once you've mastered it, try swapping flours and altering the shape
Provided by Cassie Best
Categories Side dish
Time 1h10m
Yield Makes 1 loaf (cuts into about 12 slices)
Number Of Ingredients 7
Steps:
- Heat the butter, honey and 300ml water in a saucepan. Set aside to cool to hand temperature.
- Mix the flours, yeast and 1½ tsp salt in a bowl. Pour in the warm liquid and mix with a wooden spoon, then with your hands. Tip onto your work surface and knead for 10 mins or until springy. Place in a lightly oiled bowl, cover with oiled cling film and leave somewhere warm to rise for 2 hrs or until doubled in size.
- Flour a large baking tray. Tip the dough onto your work surface and knead to knock out the air bubbles. Remove ¼ of the dough so that you have 2 pieces. Shape both pieces of dough into smooth balls, put the large one on the baking tray then sit the smaller ball on top. Using a well-floured handle of a wooden spoon, push through the centre of the 2 balls of dough to stick them together. Cover with oiled cling film and leave to rise for about 45 mins or until doubled in size. Heat oven to 220C/200C fan/gas 7 and put a cake tin on the bottom shelf, with an empty shelf directly above for the bread.
- Remove the cling film from the bread. Brush all over with the egg, then sprinkle generously with seeds. Slash the edges of the loaf a few times with a sharp knife to create a pattern. Open the oven and pour a cup full of water into the cake tin - this will create steam and give the loaf a crisp crust. Put the bread on the empty shelf and bake for 20 mins, then turn the oven down to 180C/160C fan/gas 4 and bake for another 30 mins until crisp and hollow-sounding when tapped on the base. Remove from the oven and cool on a wire rack for at least 30 mins before eating.
Nutrition Facts : Calories 198 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
SEEDED WHOLEMEAL LOAF
This hearty, wholesome bread is rich in flavour and packed with seeds - try pumpkin, sunflower, poppy or linseeds
Provided by Chelsie Collins
Categories Side dish
Time 1h20m
Yield Makes 1 loaf (cuts into 10-12 slices)
Number Of Ingredients 7
Steps:
- Combine both flours in a large bowl with the yeast and 1 tsp fine salt. Mix the treacle with 250ml warm water until well combined. Stir into the flour to make a slightly sticky dough. If you need to add more water, splash it in 1 tbsp at a time.
- Knead the dough on a lightly floured surface for 10 mins (or in a tabletop mixer for 5-7 mins). Your dough should be smooth and elastic when it's ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of oiled cling film. Leave in a warm place until doubled in size - this will take about 1 hr (see note, below). Lightly oil a 900g loaf tin.
- Once doubled in size, knead the dough again for 3-5 mins to knock out the air bubbles - add most of the seeds and work these into the dough as you knead. Shape the dough into an oval roughly the same length as your tin. Place in the tin and leave to prove, covered with oiled cling film, for 30-45 mins until it has nearly doubled in size again. Heat oven to 200C/180C fan/gas 6.
- Gently press a finger into the loaf to check if it has had enough proving time (see tip). When it's ready, glaze the top of the loaf with the egg yolk and sprinkle over the remaining seeds. Bake in the oven for 40-45 mins until golden brown - if you tip the loaf out of the tin and tap the bottom, it should sound hollow. Leave to cool on a wire rack for at least 30 mins before slicing.
Nutrition Facts : Calories 180 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.43 milligram of sodium
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HOW TO MAKE A SEED LOAF - SIMPLY DELICIOUS
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4.3/5 (30)Estimated Reading Time 3 minsCategory Baked Goods, Bread, HealthyTotal Time 1 hr 40 mins
- In a large bowl, combine the flour, oats, seeds, wheat germ, baking powder and baking soda and mix well.
EASY WHOLE WHEAT BREAD | MINIMALIST BAKER RECIPES
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- Combine warm water (like bath water, or 110 degrees F / 43 C), yeast, maple syrup (or other sweetener), salt, flaxseed meal, and flours in a large mixing bowl and stir. The result will be a sticky, rough dough. If using a stand mixer, beat at medium speed for about a minute. Otherwise just use a spoon to stir until well combined and when it can no longer do the job, knead and turn it in the bowl with your hands. Add flour until the dough is no longer sticking to the sides - about 3 3/4 cups total (amount as original recipe is written // adjust if altering batch size).
- Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature and 2 hours in the fridge. Alternatively, if you only have 2 hours, let rise at room temperature and skip the fridge (though a longer rise is best).
- Use fingers to create a small hole in the dough and pour in sunflower seeds and oats. Transfer dough to a lightly floured work surface and knead about 20 turns or until elastic. Form into a loaf-like shape.
- Place seam-side down in a lightly greased loaf pan or baking sheet and sift a light coating of flour over the top to help keep the dough moist. Loosely cover with plastic wrap and let rest for 45-60 minutes.
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