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
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
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
SEEDY BREAD
Make and share this Seedy Bread recipe from Food.com.
Provided by Geema
Categories Yeast Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Place water and seeds in the bread machine basket.
- Add the flour.
- Make a well in the center and put the sugar and yeast in it.
- Sprinkle the salt around the edges of the basket so it isn't mixed with the yeast and sugar.
- Select a setting for 1 1/2 pound loaf.
- Try this recipe for making delicious bread sticks too.
- Just stop the machine at the end of kneading and shape the dough into thick long rolls, brushing with oil.
- Allow them to rise until double in size and bake at 375.
- for 25-30 minutes.
Nutrition Facts : Calories 1771.2, Fat 48, SaturatedFat 5.5, Sodium 2367.5, Carbohydrate 297.4, Fiber 58.2, Sugar 17.9, Protein 68.2
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
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
SEEDY ROSEMARY SODA BREAD
Inspire kids in the kitchen with our rosemary soda bread. A specially created recipe for junior cooks, soda bread is a good starting place as it's yeast free
Provided by Cassie Best
Categories Side dish
Time 55m
Yield Makes 1 loaf
Number Of Ingredients 19
Steps:
- Use a citrus juicer to juice the lemon into a bowl or cup, then use the teaspoon measure to measure 2 tsp of juice, then add these straight to the milk and mix.
Nutrition Facts : Calories 246 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.12 milligram of sodium
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.).
COPYCAT WHOLE FOODS SEEDUCTION BREAD
Whole Foods' Seeduction Bread. A hearty, nutty, seedy whole grain bread filled with bulgur, poppy seeds, millet, pumpkin and sunflower seeds. Perfect for eating plain, toasted, slathered with butter, peanut butter or jam, torn off in hunks and dipped in hummus, served alongside salad or soup, as sandwich bread or for egg-in-a-hole. This recipe produces almost an exact replica of the Whole Foods Seeduction. Allow for three hour rising time. From squirrel bread.
Provided by Sharon123
Categories Grains
Time 1h
Yield 2 small loaves
Number Of Ingredients 13
Steps:
- Pour lukewarm water into a 2-cup measuring cup and sprinkle with yeast. Mix in the honey and let sit about 10 minutes so it gets foamy.
- Put flours, bulgur [or couscous or cracked wheat] and salt in the bowl of a stand mixer with the paddle attachment and mix a few times, to combine. Pour the oil and cool water into the yeast mixture and then, while the mixer is running, add in a slow and steady stream. Let it run until the dough stops sticking to the outside walls and forms a ball; add 1 to 2 t water if it's not sticky enough to form the ball, or add the same of flour if it looks too wet. Let the mixer run for another minute to knead the dough.
- Remove the dough ball to a greased bowl and flip it around so all sides of the dough get a little greased. Cover the bowl with plastic wrap and let the dough rise in a warm spot for 2 hours.
- Line a baking sheet with parchment or a Silpat liner. Turn the dough out onto a clean work surface, knead a few times and then form into a large flatish oval. Sprinkle the millet and seeds [reserving 3 T pumpkin seeds] over top of the dough, and fold in half. Knead the dough to distribute the millet and seeds evenly. Divide the dough into two and form each into tight round balls.
- Coarsely chop the remaining pumpkin seeds and roll the tops in the chopped pumpkin seeds. (You could also substitute more poppy seeds here). Place the loaves on the prepared baking sheet, cover loosely with plastic wrap and let rise for 45 minutes to 1 hour.
- Preheat the oven to 375°F.
- Bake the loaves on the center rack for 30-35 minutes, or until golden and sound hollow when tapped on the bottom. Cool before slicing.
HEALTHY MULTIGRAIN AND SEED BREAD
This bread is a staple in my house, it is hearty and is easily adjustible to what you have on hand. No need to knead. :-) High in Omega 3 and fiber. Whole wheat, cornmeal, flax, whet germ or whatever you have on hand. I like it toasted with my veggie burger. My DH likes his with cold chicken, spicy mustard and lettuce. I've even made the most delicious crutons with this bread some butter, garlic and season salt. Healthy has never been this easy or delicious.
Provided by PrincessPage
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 16
Steps:
- Mix all ingredients together (I use my KitchenAid mixer) until a slightly sticky ball forms. You may not need the full amount of water. If you don't buy yeast in bulk, you can use one full package yeast.
- Place in a clean oiled (I use nonstick spray) covered bowl to rise for one hour. While mixing the dough I preheat the oven to @ 200, turn it off and let the bread rise there.
- Form into a loaf, put in 8 1/2 by 4 1/2 oiled (or nonstick sprayed) loaf pan and put in a warm dry place to rise once more for up to 1 1/2 hours. Allow the bread to rise until it crowns above the top edge of the pan. Be careful not to let it rise too much or it will deflate some while cooking.
- Remove the cover, and cook at 350 for 35 to 40 minutes. I let the bread stay in the oven while it preheats.
- ** You can experiment with different flours based on what you have in your pantry.
- ** Try adding different seed combinations or pine nuts -- yum.
Nutrition Facts : Calories 234.4, Fat 9.8, SaturatedFat 1.6, Cholesterol 2.6, Sodium 15, Carbohydrate 31.1, Fiber 3.9, Sugar 5.7, Protein 7.1
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- After the seeds have soaked, in a large bowl combine the remaining 2 cups of water with the active dry yeast. Allow to set for 5 minutes to activate.
- Next, add the remaining ingredients (flours, honey, and salt), and the soaked seeds, to the warm water and yeast mixture. Combine well.
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