Mixed Seed Bread Recipes
MULTIGRAIN SEEDED BREAD
Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 12
Steps:
- In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
- In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
- Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
- Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
- When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
- Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 22.1 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 105.3 mg, Sugar 2.1 g
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
MULTI-SEED LOAF (BREAD MACHINE)
I bake my own bread and have been playing around with different mixtures. This is the best so far and tastes slightly nutty. Excellent for everyday and feels a bit healthier than the normal white loaf! It is a very easy recipe and takes a couple of minutes to prepare.
Provided by kikiglis
Categories Yeast Breads
Time 3h5m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 7
Steps:
- Add the ingredients into the bread-machine in the order they appear above, so water first and seeds last.(You can buy seed mixes but I make up my own by buying small bags of each seed and mixing roughly equal quantities of each together in a tupperware box).
- Put the machine on the normal white bread cycle. Make sure the dough looks smooth after the first mixing stage - if not add flour or water as required.
- Sit back and relax. In 3-4 hours (depending on your bread machine) you will have a delicious and healthy bread.
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
MIXED SEED CRISP BREAD
This Indian-type flat bread comes from the Chicago Tribune's 'Fast Food" column....it's quick and easy, like most of my favorite recipes!
Provided by Hey Jude
Categories Breads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425°.
- Spread each tortilla with 1 teaspoon butter.
- Combine pepper, sesame seeds, poppy seeds, caraway seeds and salt in a small bowl; sprinkle evenly over tortillas.
- Place tortillas on a baking sheet; bake until crisp, about 4-5 minutes.
- Sprinkle with cilantro and serve hot.
More about "mixed seed bread recipes"
LIGHT AND FLUFFY MULTIGRAIN BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (83)Calories 143 per servingCategory Bread
- Place multigrain cereal in a large bowl or the bowl of a stand mixer fitted with a kneading hook. Pour boiling water over, then let stand until mixture cools to between 105°F. and 115°F. for active dry yeast or to about 120F for Instant yeast, about 20 minutes. *Don't rush it. If your mixture is too hot, it may kill your yeast. A thermometer is handy here to make sure of the temperature before adding the yeast.
- Sprinkle yeast over cereal mixture. Add 1 cup flour, the oil, brown sugar and salt and stir until smooth. Gradually mix in enough remaining flour to form a smooth, moist dough. Cover bowl with plastic wrap and let rest 15 minutes.
- Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if it's sticky, about 5 minutes. **If using add-ins, scatter over the dough and knead into the dough now. **
- Oil a large bowl. Add dough to bowl, then flip over the ball of dough so the oiled side is up. Cover bowl with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
HEALTHY MULTIGRAIN SEED BREAD RECIPE - REFORMATION ACRES
From reformationacres.com
5/5 (2)Estimated Reading Time 6 minsServings 2
THE 10 BEST SEED RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 8 mins
WHOLEMEAL MIXED SEED BREAD | BREAD | RECIPES | DOVES FARM
From dovesfarm.co.uk
5/5 (14)
LOW CARB MIXED SEED BREAD WITH ALMOND FLOUR - HEALTHY LIFE ...
From healthylifetrainer.com
Ratings 3Category Breakfast, Dinner, SnacksCuisine Gluten Free, Grain Free, Keto, Low-CarbTotal Time 50 mins
CRUNCHY SEED BRAID | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (32)Total Time 3 hrs 5 minsServings 1Calories 190 per serving
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Mix all of the dough ingredients, and mix and knead — by hand, stand mixer, or bread machine — to make a smooth, supple dough., Place the dough in a lightly greased, covered container, and allow it to rise for 60 to 90 minutes.
- It'll become quite puffy, though it may not double in bulk., Gently deflate the dough, and divide it into three pieces.
- Roll/stretch each piece into a 24" log., Brush the logs with the beaten egg white, coating them as well as you can., Sprinkle with the seeds.
NUT AND SEED BREAD | KETO GLUTEN-FREE BREAD - TWOSLEEVERS
From twosleevers.com
4.8/5 (100)Total Time 55 minsCategory Appetizers, Side Dishes, SnacksCalories 191 per serving
MIXED SEEDS & NUTS SULTANA BREAD ROLL RECIPE | SIDECHEF
From sidechef.com
5/5 (4)Total Time 2 hrs 30 minsCuisine AmericanCalories 48 per serving
- Begin by making the water roux. Whisk together Water (125 milliliter) and Bread Flour (25 gram). Whisk until smooth. Cook on medium heat and bring to a gentle boil. Continue to stir until smooth and thickened. Set aside.
- Put Dark Brown Sugar (55 gram), Salt (1 teaspoon), Bread Flour (325 gram), Milk Powder (1 tablespoon), Instant Dry Yeast (1 1/2 teaspoon), and Butter (2 tablespoon) in a clean working surface. Make a well and add the 120 grams of the water roux, Milk (125 milliliter) and Egg (1) into the well.
- Knead until it becomes gluten develops and it becomes a dough. Gently roll in half of the nuts and seeds - Sultanas (40 gram), Flaxseeds (15 gram), Pumpkin Seeds (20 gram), and Walnut (40 gram). Cover with wet towel until it doubles in size, about 45-60 minutes.
- When ready, transfer the dough to clean, floured working surface. Gently begin to deflate the dough and squeeze all the air out. Divide dough into 8 portions.
VEGAN SEED BREAD RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (18)Total Time 1 hrCategory SnackCalories 160 per serving
- 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.
GLUTEN FREE SEEDED LOAF (MIXED SEED BREAD) - THE LOOPY WHISK
From theloopywhisk.com
4.8/5 (35)Category BreadCuisine Dairy Free, Gluten Free, VeganTotal Time 3 hrs
- Get a 2lb/900g loaf tin ready to have on hand (you can line it with baking/greaseproof paper, which will also help you remove the baked loaf from the tin).Tip: Dimensions of a 2lb/900g loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.
- In a small bowl, mix together the yeast, sugar and 240g (1 cup) warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing.
- In a separate bowl, mix together the psyllium husk and 345g (1 ⅓ cups + 1 ½ tbsp) water. After about 15 – 30 seconds, a gel will form.
- In a large bowl, mix together the buckwheat flour, tapioca starch, millet flour and salt, until evenly combined.
FAST NO KNEAD MULTI-SEED BREAD RECIPE | EL MUNDO EATS
From elmundoeats.com
4.9/5 (27)Category Breakfast
- Preheat oven at 350ºF (175ºC), conventional mode using upper and lower heat. Butter and line (overhang on the lengthwise sides) a 5x9 inch (13x23 cm) or 4.4x10 inch (11x25 cm) loaf pan. Set aside.
- Into another bowl, add all wet ingredients and whisk everything together using a hand whisk. Pour into the dry ingredients bowl. Whisk until everything is well combined. Don't over mix to avoid hard bread.
- Pour the batter into the loaf pan and spread evenly. Sprinkle the topping seeds evenly on top. Bake on a lower 2/3 rack for 45 minutes or until golden brown and a skewer inserted in the center comes out clean. Remove from the pan and leave to cool completely on a rack before slicing.
MIXED GRAIN BREAD | BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Total Time 2 hrs 40 minsServings 2Calories 157 per serving
- In a large mixing bowl combine 2 cups of the all-purpose flour and the yeast; set aside. In a medium saucepan combine milk, the 3/4 cup water, the cracked wheat, cornmeal, brown sugar, oil, and salt. Heat and stir over medium-low heat just until warm (120°F to 130°F). Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, the 1/2 cup rolled oats, and as much of the remaining all-purpose flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is almost smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
- Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans.
- Shape each dough half into a loaf by patting or rolling. Place shaped dough halves in prepared pans. Cover; let rise in a warm place until nearly double in size (about 30 minutes).
MULTI-SEED LOAF | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Servings 10Total Time 45 minsUser Interaction Count 2Calories 182 per serving
27 KETO SEED BREAD RECIPES THAT SHOW HOW KETO BREAD CAN ...
CORNMEAL AND MIXED-SEED BREAD | RECIPES | DELIA ONLINE
From deliaonline.com
Cuisine GeneralServings 1
MIXED SEED BREAD RECIPE | RECIPELAND
From recipeland.com
3.8/5 (9)Total Time 3 hrsServings 6Calories 393 per serving
MIXED SEED SODA BREAD RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine IrishCategory BreakfastServings 1Total Time 50 mins
CORNMEAL AND MIXED SEED BREAD RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 1723 per serving
MIXED SEED BREAD: THE RECIPE TO PREPARE IT AT HOME
From mylovefor-homemadebread.com
MIXED SEED CRISP BREAD RECIPES
From tfrecipes.com
MIXED SEED BREAD RECIPE - ALL THE BEST RECIPES AT …
From crecipe.com
MIXED GRAIN, SEED AND NUT BREAD RECIPE - CUISINART.COM
From cuisinart.com
TYPES OF SEEDS TO ADD TO BREADS | LEAFTV
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
