GOOD SEED BREAD
We got hooked on Dave's Killer Good Seed Bread when visiting the northwest. Since we can't get it where we live, I attempted to make my own. This version is not as heavy as Dave's, but it's GOOD! Hands-down the best home-made bread I've ever made. Hearty, yet light and delicious, this bread is FULL of goodness! Feel free to play around with the amounts and kinds of seeds and grains and post your ideas! Use whatever flours you want (whole wheat, white whole wheat, part rye, etc.) and whatever seeds you want. I have also read that making a chia seed paste (3 Tablespoons chia seeds soaked in 8 oz. water overnight) helps the bread stay moist longer. I'll try it next time and post the results. I freeze the sliced bread, so I don't have trouble with it drying out, but if you prefer to keep your bread in the pantry, it may be worth trying!
Provided by GinaStudySmart
Categories Breads
Time 3h30m
Yield 1 Loaf, 16 serving(s)
Number Of Ingredients 18
Steps:
- Put ingredients in bread machine in order listed, and turn onto Dough setting. OR mix dry ingredients, add wet ingredients and use heavy-duty electric mixer (or your own brute strength) to mix and knead the dough for about 10 minutes. You may need more or less flour or water to make a smooth dough that you can work with (although having it a little sticky is okay).
- Place the dough in a greased bowl and turn so the greased side is on top OR spray the top with non-stick spray. Cover with a damp towel and let rise until double in bulk (about an hour).
- Remove the dough from the bowl and knead a few times by hand. Flatten and then roll to shape into your loaf. This makes a LARGE loaf, so if you want a smaller loaf, make a few rolls out of some of the dough. (I can get six rolls and a somewhat smaller loaf out of one recipe.).
- Combine about a half cup of seeds (use a nice variety) and oats in a wide dish.
- Use a wet dish towel and roll the loaf to moisten the outside. Then press all sides of the loaf into the seeds to coat well.
- Place the seed-coated loaf into your greased 8x4 (or slightly larger) loaf pan, spray with non-stick spray, cover with a damp towel and allow to rise about 40 minutes.
- Place a baking dish with an inch or two of water in it in your oven. Pre-heat your oven to 350 degrees.
- Place the loaf in the oven and bake for 25-35 minutes until it sounds hollow.
- Remove from pan and cool completely before slicing.
- Freezes very well. (I slice it and freeze it.).
SEED BREAD
This is a delicious and nutritious bread that is wonderful toasted, in sandwiches, etc. It was given to me by a male friend just when I was learning to bake bread. These were the first loaves that turned out well for me. I added the sesame oil and flax meal to the recipe.
Provided by Penni Less
Categories Yeast Breads
Time 3h10m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Dissolve yeast in 1/4 cup of the warm water.
- Let stand for 5-10 minutes.
- (You can add a pinch of sugar to aid the yeast.) Combine flours, seeds, salt and flax meal.
- Pour remaining 2 cups of warm water, honey and oil in a large bowl.
- Add the yeast and then two cups of the flour/seed mixture.
- Stir until you have a ragged dough.
- At this point you can start kneading your dough.
- Add the remaining flour/seed mixture 1- 1 1/2 cups at a time until you have all of it kneaded together evenly.
- Place the bread dough in an oiled bowl.
- Cover with wax paper sprayed with oil and a damp tea towel.
- Place in a warm spot for 1- 1 1/2 hours or until it has doubled in size.
- Punch the dough down and divide in two equal portions.
- Shape each portion into a bun and place each into an oiled bread pan.
- Cover these with the waxed paper and tea towel.
- Let rise for an additional 20 minutes.
- Place loaves in a preheated 450 degree oven.
- After 10 minutes, reduce to 350 degrees and bake for an additional 30 minutes.
- Remove from oven and cool on a rack.
Nutrition Facts : Calories 2227.7, Fat 77.7, SaturatedFat 9.2, Sodium 1203.6, Carbohydrate 336.7, Fiber 40.7, Sugar 37.8, Protein 59.1
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
SEEDY GOOD-HEALTH BANANA BREAD
This is a rich, moist, and delicious dessert bread, full of healthy goodness!
Provided by Valerie Angell
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h40m
Yield 20
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans with the coconut oil.
- Beat applesauce, eggs, and butter together in a large bowl until smooth. Add white sugar, raw sugar, vanilla extract, and salt; mix well.
- Whisk bananas, sour cream, and baking soda together in a separate bowl until smooth; stir into the applesauce mixture until evenly combined.
- Gradually stir all-purpose flour, 1/4 cup at a time, into banana mixture until well mixed. Gradually stir whole wheat flour, 1/4 cup at a time, into banana-flour mixture until batter is well mixed. Fold almonds, teff, poppy seeds, chia seeds, and flax seeds into the batter. Pour batter into the prepared loaf pans.
- Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool bread in the pans for 15 minutes before transferring to a wire rack to cool, about 20 minutes.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 24.2 g, Cholesterol 27.2 mg, Fat 10.3 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 212.5 mg, Sugar 12.2 g
MIXED SEED BREAD
This recipe uses a basic bread dough method, but the mix of flours gives an interesting texture and flavour
Provided by Good Food team
Categories Afternoon tea, Buffet, Side dish, Snack, Breads
Time 3h55m
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Mix the flours, salt, yeast, sunflower, caraway, and poppy seeds in a large bowl. Add the black treacle and water, then mix well. If the dough seems a little stiff, add 1 tbsp or more extra water. Mix well, then put on a lightly floured work surface and gently knead the dough for 7 mins. Put it back into a lightly oiled bowl for approx 2 hours until doubled in size.
- Line a tray with baking parchment. Tip the dough onto a lightly floured work surface and knock back, then gently mould the dough into a ball. Roll the dough in the sesame seeds and place on the baking tray to prove for a further hour until doubled in size.
- Heat oven to 220C/fan 200C/gas 7. Cut the top into criss-cross slashes with a sharp knife and bake for 30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
Nutrition Facts : Calories 315 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
COUNTRY SEED BREAD
Enjoy this light, nutty-flavoured loaf toasted in the morning, or as a foundation for your favorite sandwich. Toast seeds for a nuttier flavour.
Provided by Donna Beth
Categories Bread Yeast Bread Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Toast seeds on a baking sheet in a 350 degree F (175 degree C) oven for 4 minutes; let cool completely. This step is optional. The seeds can be added untoasted.
- Place ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select Basic bread cycle, and Start.
Nutrition Facts : Calories 73.7 calories, Carbohydrate 10 g, Fat 3.8 g, Fiber 2.4 g, Protein 2.3 g, SaturatedFat 0.3 g, Sodium 117.3 mg, Sugar 2.6 g
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