Rustic bread with seeds

Category: Yeast bread
Rustic bread with seeds

Ingredients

What you need (small loaf):
Wheat flour (for bread makers) 1 1/3 cups
Whole grain flour (with bran) 2/3 cup
Water ¾ cups
Salt ½ tsp.
Honey 4 tsp
Rast. oil
(canola, you can refined any,
without smell)
4 tsp
Dry yeast 1 ¼ tsp
Flax-seed 3 tbsp. l.
Sesame seed 4 tsp
Poppy 2 tsp

Cooking method

  • 1 cup = 240 ml, 1 tsp = 5 ml.
  • What to do: Fry the seeds in a pan or oven at 180 C (350 F) for 4 minutes. and let cool completely. Mode: "basic", medium crust.
  • Whoever has a bread machine designed for loaves of more than 900 grams, I think, you can dare to double the rate.
  • I have only one problem: again the donkey \ "kumpol \" when baking, but this did not affect the quality of the bread, as you can see in the photo (the hole is from the kneader). Yes, I didn't have flaxseed and I replaced it with the same amount of sesame.

Note

I was attracted by the presence of whole wheat flour (with bran). Allrecipes.com recipe unchanged.

The crumb is airy, the bread is wonderful, it rises well, only the loaf is small, it is quickly eaten up. and as never before I want a lot, a lot of FRESH vegetables and fruits ... Today I will do it again, this time - for crackers.
Well, that's probably all. Bon appetit if you like the recipe!


Country_Seed_Bread_1.jpg
Rustic bread with seeds
Alexandra
I once baked such bread in the oven, I liked it

Rustic.JPG
Rustic bread with seeds
Lvovna
Colleagues! Whole grain flour and bran flour are two big differences after all. Once I bought "Large" flour for whole grain, it turned out to be just white wheat flour with the addition of bran. I make whole grain from wheat grits in a coffee grinder. If you do not need coarse grinding, you can sow through a sieve.
Alexandra
I took coarse Belovodye
Lvovna
I apologize to "Krupno" and everyone who was misled! The flour was exactly from "Belovodye". Brought the damned sclerosis! True, he touched only the name on the box, but not the content in it. That is, in my opinion, this is a mixture of bran with white flour, which is why it rises like that.
Caprice
We sell whole wheat flour in Israel. It is darker and darker in bread. But it is heavy and the bread from it fits heavier ...
Lvovna
I bought whole grain semolina flour from Ginger Pumpkin when she was still working, so I know what this flour looks like
Alexandra
semolina is semolina
marishka
Lovely forum users! Where does Belovodye flour come from? I have not seen this.
Alexandra
Good flour, I used coarse and buckwheat
Lvovna
Semolina is a grit made from whole grains of durum wheat - durum, i.e. there is a lot of gluten (12-14) and gluten is strong
Alexandra
My recipe option

VILLAGE WITH SEEDS AND OLIVE OIL

3/4 tsp yeast
88 g of whole grain flour Belovodye (in a 240 ml glass 125 g)
220 g white bread flour
2 tbsp. l. bran
1 tbsp. l. germ wheat flakes
2 tbsp. l. potato flakes
1 tbsp. l. panifarina
1 1/8 tsp salt
1/2 tbsp. l. honey
240 ml water (I used green tea, a sachet per cup)
40 ml (4 tablespoons) olive oil

Into the dispenser:
3 tbsp. l. seeds and 3 tbsp. l. sesame seeds - lightly fry without oil
3 tbsp. l. poppy

Bake raisin (basic with raisins), small loaf, light crust.

Aroma, softness and splendor extraordinary
It's a celebration with a cup of frothy bean coffee brewed in the new Kenwood chocolate maker

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Rustic bread with seeds
st13039
Good evening, members of the forum! Please help me, with advice I baked country bread according to the recipe for my HP (I have Moulinex), the bread turned out to be very good in appearance and very tasty. And then my husband brought flour from Norway - wheat, we would call it 1st grade, and besides, it contains bran and sunflower and flax seeds. I decided to try to bake rustic bread with her ... I sifted the flour, the seeds, naturally, remained in the sieve, I poured them back into the flour and put them to bake ... The gingerbread man interfered rather hard and looked more like a hedgehog, but it felt good (in sense not too dense, but not sticky). The bread turned out to be delicious, but a little, in my opinion, is not baked, and the roof sagged a little at the end of baking (30 minutes). Tell me what to do to make it better the next time: add seeds with bran after the signal?
I would have experimented, but only 1 kg of flour (he took it for a sample), it's a pity to spend on experiments
Tanyusha
Lenka write the recipe according to which the bread was made, so that you know what was not reported or transferred.
Uncle Sam
Lenka, try diluting your imported flour with proven premium wheat flour.
50/50 or whatever you want.
Alexandra
Exactly. And I wouldn't sift anything. For some reason they mixed it up, so that's how it should be
st13039
Good day! The recipe is as follows:
water - 275 ml
salt - 1.5 tsp.
flour - 370 g
rye flour - 90 g
yeast - 1 tsp
Loaf 750 grams, mode - rustic bread.
Maybe you really need to take half the dose of regular premium white flour?
Tanyusha
Lenka You can experiment however you want. I would like to take more rye take. All in your hands. When I do not do it exactly according to the recipe, I always add or subtract something at my discretion.
Maggie
Thank you so much for the recipe !!! Incredibly delicious bread! Lightweight with excellent structure. I recommend to everyone!!!
Freesia
Olga! Thank you for the recipe :) The first time I made it with bran, added flour. Delicious bread. I used whole grain flour 2 times. The result is good! With coffee and tea, as you said!
Tanyunka
An interesting recipe. There, poppy seeds, sesame seeds, pumpkin and sunflower seeds, hazelnuts are added to the bread. The bread is very tasty, but I don't know why the dome collapses. At 375g. flour and 25gr. bran required 300ml. water. Maybe too much water?

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