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
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
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
WHOLE WHEAT SANDWICH LOAF WITH FLAX, SESAME AND SUNFLOWER SEEDS
Provided by Food Network
Time 11h50m
Yield 2 (1 pound 4 ounce) loaves
Number Of Ingredients 11
Steps:
- Soak sesame, sunflower and flax seeds covered with water overnight. Combine seeds and water with flour, malt, 1 1/8 cups water and honey. Let rest for 10 minutes. Add sourdough levain and yeast. Handknead for about 14 to 18 minutes (machine knead for 12 to 14 minutes). Add salt within the last 4 minutes. Let proof in greased bowl, covered with a damp towel, at 78 degrees, for about 2 1/2 hours or until doubled in volume. Divide dough into 3 greased loaf pans. Bake in preheated 400 degree oven for about 50 minutes.
Nutrition Facts : Calories 102 calorie, Fat 1.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 243 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 4 grams, Sugar 3 grams
WHEAT BREAD (2 LOAVES)
This bread is amazing! So crunchy on the outside and nice and warm and soft on the inside. Divine! It comes from "Old Favorite Honey Recipes" by the American Honey Institute in 1941
Provided by crazycookinmama
Categories Yeast Breads
Time 1h10m
Yield 2 Loaves
Number Of Ingredients 6
Steps:
- Scald milk and cool to lukewarm.
- Add salt and shortening.
- Mix honey and yeast in mixing bowl; let stand until yeast is dissolved.
- Add milk and one half the flour.
- Beat thoroughly.
- Gradually add enough flour to make a soft dough.
- Turn out on floured board and knead until it becomes smooth and elastic.
- This requires about 10 minutes.
- Place in slightly greased bowl and let rise until double in bulk.
- Punch down lightly and let rise again.
- Form into loaves.
- Place in greased pans.
- Allow to rise until double in bulk.
- If baked in individual loaves (one pound), bake 40 minutes at 375°.
Nutrition Facts : Calories 1707.1, Fat 25.6, SaturatedFat 9.4, Cholesterol 34.2, Sodium 3618.7, Carbohydrate 316.4, Fiber 10.9, Sugar 18.3, Protein 47.5
SEEDED WHOLE WHEAT BREAD
I was looking for a bread recipe that combined the things I liked and couldn't find anything. So I finally decided to come up with one myself. For a first try it came out pretty darn good.
Provided by kgbtinker
Categories Breads
Time 1h25m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients, mix well. Let set until lukewarm.
- Mix yeast with warm water and sugar. Let set until bubbly.
- In mixing bowl combine cereal mixture, yeast mixture and all of the remaining ingredients except the bread flour.
- Using paddle attachement mix for 3-4 minutes. Change to dough hook and add bread flour. Mix for 3-4 minutes. The dough will be a little sticky. Turn out onto floured counter and knead for 3-4 minutes, adding bench flour only to prevent sticking.
- Place in greased bowl. Cover and let raise until double. Punch down, divide in half, form loaves and place in bread pans. Cover and let raise 30-40 minutes. Bake 375 degrees 25-30 minutes, until bottom of pan "hisses" when touched quickly with damp finger tip. Remove from pans, let cool on cooling rack.
Nutrition Facts : Calories 115.2, Fat 3.3, SaturatedFat 0.7, Cholesterol 1.5, Sodium 157.2, Carbohydrate 18.3, Fiber 2, Sugar 1.8, Protein 3.8
More about "whole wheat seeded loaves food"
WHOLE-WHEAT SEEDED LOAVES - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 5 mins
WHOLE WHEAT SEEDED LOAF RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 (571)Servings 5-6Cuisine ContinentalTotal Time 55 mins
WHOLEWHEAT MULTI-SEEDED SPELT LOAF - LAUREN CARIS …
From laurencariscooks.com
SEEDED WHOLE WHEAT QUICK BREAD - LAKEWINDS FOOD …
From lakewinds.coop
WHOLE-GRAIN SEEDED BREAD RECIPE - GOOP
From goop.com
WHOLE WHEAT ANISE SEED (ANISEED) LOAF – ALIMA FOODS …
From orderfromalimas.ca
WHOLE WHEAT SEED BREAD – EAT WELL
From canolaeatwell.com
WHOLE WHEAT SEED BRAID LOAF - MY SAN FRANCISCO KITCHEN
From mysanfranciscokitchen.com
HONEY WHOLE WHEAT BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
SEEDED WHOLE WHEAT SANDWICH LOAF - SLICED – POCO PIZZA
From pocopizza.com
WHOLE WHEAT CAPE SEED LOAF - LAVENDER AND LIME
From tandysinclair.com
HONEY WHOLE WHEAT AND BARLEY PAN LOAF - THE PERFECT LOAF
From theperfectloaf.com
WHOLE-WHEAT SEEDED LOAVES - DINING AND COOKING
From diningandcooking.com
WHOLE WHEAT SEEDED FARMHOUSE LOAF - YOUTUBE
From youtube.com
WHOLE WHEAT FLAXSEED BREAD - READER'S DIGEST CANADA
From readersdigest.ca
CALORIES IN THE BAKER LOAF, SEEDED WHOLE WHEAT
From menuwithnutrition.com
EASY VEGAN WHOLE-WHEAT BREAD WITH SEEDS - VEGAN FOODIEZ
From veganfoodiez.com
7 LOAVES OF PERFECT WHOLE WHEAT BREAD – FREEZEABLE – STAPLE FOOD
From wholemotherhood.com
SEEDED WHOLE WHEAT SOURDOUGH BREAD - ENDLESS LOAF
From endlessloaf.com
“SEEDY” WHOLE WHEAT LOAF – LIVE WELL 360
From livewell360.com
CALORIES IN THE BAKER LOAF, SEEDED WHOLE WHEAT | CALORIEKING
From calorieking.com
SUEBEE HOMEMAKER - FAMILY-FRIENDLY SAVORY AND SWEET RECIPES!
From suebeehomemaker.com
WHOLE WHEAT SEEDED LOAVES | LOAF, BREAD ROLLS, WHEAT
From pinterest.com
WHOLE WHEAT SEED BREAD | AMBROSIA
From ambrosiasoulfulcooking.com
SEEDED WHOLE WHEAT SOURDOUGH | THE PERFECT LOAF
From theperfectloaf.com
WHOLE WHEAT SEEDED FARMHOUSE LOAF - THE GLOBAL HERALD
From theglobalherald.com
A PERFECT & EASY WHOLE WHEAT BREAD RECIPE | DRIZZLE AND DIP
From drizzleanddip.com
WHOLE WHEAT SEEDED SANDWICH LOAF/BREAD RECIPE - CONSCIOUS …
From consciousfood.com
SEEDED BREAD LOAF RECIPES - FOOD NEWS
From foodnewsnews.cc
BUY WHOLE WHEAT SEED LOAF ONLINE | MERCATO
From mercato.com
WHOLE-WHEAT SEEDED LOAVES (PUBLISHED 2014) | BEST BREAD RECIPE, …
WHOLE WHEAT SEEDED LOAVES FOOD- WIKIFOODHUB
From wikifoodhub.com
SEEDED HONEY WHOLE GRAIN BREAD - FLY-LOCAL
From fleischmannsyeast.com
WHOLE WHEAT PLAIT LOAF – ALIMA FOODS INC.
From orderfromalimas.ca
WHOLE-WHEAT SEEDED LOAVES RECIPE | RECIPE | RECIPES, LOAF …
From pinterest.ca
NO-KNEAD WHOLE WHEAT BREAD - NOURISHED BY CAROLINE
From nourishedbycaroline.ca
WHOLE WHEAT SEEDED LOAF RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EASY WHOLE WHEAT BREAD | MINIMALIST BAKER RECIPES
From minimalistbaker.com
WHOLE WHEAT SEED BRAID LOAF | RECIPE | FOOD PROCESSOR RECIPES, …
From pinterest.com
BREAD DOUGH RECIPE: SEEDED WHOLE WHEAT | THE LEAF
From leaf.nutrisystem.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love