Fragrant bread with sunflower seeds (oven)

Category: Yeast bread
Fragrant bread with sunflower seeds (oven)

Ingredients

Wheat flour 1 cup (300 ml)
Rye flour 1 cup (300 ml)
sugar 1/2 tbsp. l.
salt 1/2 tbsp. l.
dry yeast 1 1/4 tsp
sunflower oil with sunflower seeds aroma 50 ml
shelled sunflower seeds 25-35 gr
water 250 ml

Cooking method

  • Pour yeast, sugar and 1/2 cup wheat flour into warm water. Leave in a warm place for 30-40 minutes.
  • Fry the seeds in a pan, let cool.
  • Add butter, salt, seeds, remaining flour to the dough and knead the dough. Let it sit for about 1.5 hours.
  • Form a loaf and leave for another 40-50 minutes (on a baking sheet).
  • Cut or pierce with a fork and send to the oven preheated to 250 degrees for 10 minutes, then reduce to 200 degrees and bake for another 20 minutes.
  • We check the readiness with a toothpick.


Note

You can replace some of the sunflower oil with olive oil (I take 20 ml of olive oil + 30 ml of sunflower oil).

Feofania
great bread!
Antonovka
Katena,
What glasses do you have? Faceted?
Katena
Quote: Antonovka

Katena,
What glasses do you have? Faceted?
thanks for the question
I always measured out with the same mug, without thinking about its volume, after your question I measured it, it turns out to be 300 ml, and I thought a maximum of 250
Katena
Quote: Feofaniya

great bread!
thanks, I bake it all the time, eaten in half a day
Nagira
Katena, good bread

But even if the discovery for you is the volume of your glasses, you can edit your posts - mark it in the recipe (not everyone reads the comments) like this: 1 tbsp (300 ml).
Good luck!
Nagira
Katena
Quote: Nagira

Katena, good bread

But even if the discovery for you is the volume of your glasses, you can edit your posts - mark it in the recipe (not everyone reads the comments) like this: 1 tbsp (300 ml).
Good luck!
done
and it is better to read the comments, there is a lot of useful things you can pick up (personally, I read everything, even if there are a lot of pages)
Stiler
I baked this bread, the roof fell off. I do not know why. Maybe a lot of water? Controlled the batch like a normal bun. We must also try. The recipe is good, you need to hone it. Seeds used not only sunflower but also pumpkin. Baking in a convection oven, the temperature should be reduced by 20-30 grams.
Katena
did you bake in a bread maker? I didn’t try it, somehow it didn’t even occur to me, but it’s a good idea, I’ll have to experiment too

Stiler
No, what are you! not in a bread maker. In a convection oven.
Katena
but I'll still try it in a bread maker, I wonder what happens
ketsi
Thanks a lot for the recipe! It turned out very tasty bread (I really did without seeds). Catena, tell me, please, did you do it in double volume? It's just that it turned out very small for the whole family, but I'm afraid that a double portion will not be baked.
Admin

According to the recipe, about 360-400 grams of flour is used, this will make a loaf of 600-650 grams.

Look at the characteristics of your bread machine, for what weight of the finished color for baking can you set the mode?

If you double the kneading, it will be a lot of 800 grams of flour and the weight of the finished bread will be about 1200 grams.

From here and proceed
Katena
Quote: ketsi

Catena, tell me, please, did you do it in double volume? It's just that it turned out very small for the whole family, but I'm afraid that a double portion will not be baked.
I made two loaves (in the oven), I didn't try one big one
ketsi
Catena, can you tell me more, please, did you try to bake it in a bread maker, and if so, in what proportions did you take the food? Thank you in advance!
Katena
I haven't baked in a bread maker yet
Krolia
Thank you very much, Katena, for a wonderful bread recipe. I am also a young baker and this is my first experience of bread in the oven. It turned out great, there is no limit to joy! Instead of dry yeast, I took 16 g of wet yeast, kneaded in my Binaton, the bun seemed sticky, added wheat flour (Not of the highest grade) 70 grams and everything was OK. Then everything goes according to plan. Amazing, thank you, thank you, thank you.
Katena
glad you liked it
Krolia
Here I tried to bake on the main mode in a bread machine (3 hours), the bun was wonderful, I added a little wheat flour, it rose amazingly, but when baking the opal was a roof. As a result, the bread was baked, but it was not as coarsely porous as in the oven, and was eaten anyway. I think it's all about the baking mode. It's not for nothing that you first need to bake by 250 grams, and then reduce it.
Krolia
I also want to ask. The recipe says zoo and zooml of wheat and rye flour, but every time I knead my bun is thin, the kneading spatula smears a little bun along the bottom. I add 70-100g of flour and everything is OK, but what about the others, who have tried it?
Admin

The dough for baking bread in the oven and in the x / oven is very different. Yes, and the baking itself too - x / bake according to time-regulated programs, free flight in the oven and your control.

Therefore, the dough will be different:
for x / stove, flour / liquid balance control is a must!
for the oven, dough of any consistency, including liquid and bread in a mold or on a hearth.

The flour / liquid balance means that everyone will have their own dough, and depends on the moisture content of the flour and other reasons. Read in detail the topic Bread baking guide #

You need to know the properties of wheat and rye flour: rye flour has no gluten, so the dough will always be sticky. Watching the theme Gingerbread man made from wheat-rye flour. Master Class. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

I recommend that you "take a walk" in the section Bread - everything is in the head, there are answers to many of your questions
Krolia
Thank you very much for the advice, I read about the dough with rye flour, that it can be more sticky, but I have not absorbed it. I will continue to study!
Katena
I thought I wrote, it turns out not, but I can't edit it
this is a recipe of my good friend, Tatiana-Buns, she is a Culinary Specialist with a capital letter
CharlieD
Something I didn’t even knead with this amount of water. It was necessary to add more. Unclear.
Admin
Quote: CharlieD

Something I didn’t even knead with this amount of water. It was necessary to add more. Unclear.

Pay attention to the unit of measurement of flour in the author's recipe, it does not indicate twice 300 grams of flour, but a glass of 300 milliliters by volume!
This means that about 340-350 grams of flour + seeds are taken. And then the liquid is taken approximately correctly, taking into account the fact that there is rye flour in the recipe (it takes more water), and there are seeds.
CharlieD
Admin,

will have to try again today. I just want to clarify. 1 cup wheat and 1 cup rye flour, right? And you say that together this is only 340-350 grams of flour? Right?
Admin
Quote: CharlieD

Admin,

will have to try again today. I just want to clarify. 1 cup wheat and 1 cup rye flour, right? And you say that together this is only 340-350 grams of flour? Right?

Above, I gave the numbers conditionally, for example. To be precise, then:
Recipe ingredients
wheat flour 1 cup (300 ml)
rye flour 1 cup (300 ml)
sugar 1/2 tbsp l.
1/2 tbsp salt l.
dry yeast 1 1/4 tsp
sunflower oil with sunflower seeds aroma 50 ml
shelled sunflower seeds 25-35 gr
water 250 ml

According to the conversion table, a 250 ml glass contains about 150 grams of wheat flour and about 130 grams of rye flour. if we make the usual proportion, we get 300 ml in a glass. wheat flour 180 grams, rye flour 160 grams.
Total approximately 180 + 160 = 340 grams of flour

The glasses are different, they take different weights of flour, and you cannot compare the capacity of a glass in milliliters with the weight in grams - these are different and not comparable values!
Therefore, we count flour in volumes in grams.

This amount of flour (340 grams.), Including rye, requires about 230-250 ml. liquids, dough is soft, adjust and check the flour / liquid balance
CharlieD
That's why I asked, you also write 230-250 ml of water. The original recipe contains only half a glass of water. The first time I did it I added more. Well then I understood everything. Thank you so much.
sayanfox
I baked today according to your recipe - everything worked out the first time, very tasty, the only change - I added poppy seeds instead of seeds. Thank you so much for the bread recipe!
ksu250206
Yesterday I baked in the evening, today after dinner there were only crumbs))) This is my third bread, so far the most successful.
M @ RF @
I am just starting to make bread, eat my favorite recipes, but I also try to try new ones. This bread won the first time, crust, aroma. I bake in the oven, even without accessories and functions. Delicious

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