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Wholemeal bread with sunflower seeds

Wholemeal bread with sunflower seeds


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Fry the seeds and let them cool a bit. We introduce the ingredients, except for the sunflower seeds in the order in which they were inserted in the pan of the bread machine and we choose the right program. I chose the first program of 2.50 min. We add the seeds after the first round of kneading, to the sound signal.

After baking, let the bread dry for about 30-35 minutes in the tub of the machine.

We can replace the sunflower seeds with sesame, pumpkin seeds, cumin or whatever inspires us. I wish you success.



Seed bread

I have a very special relationship with this seed bread.
It is one of the dishes that I consider magical, with life and will of its own but with which you interact directly and it needs your energy to grow and transform.

I love to make bread, to knead the dough, to see it leaven and grow in the oven.

Whenever I do that, I remember my grandmother and my mother.

From childhood I witnessed making bread at home, in the country with my grandparents and baking it in large clay ovens.
Each week several women gathered and baked in the oven of one of them, and the following week in the oven of another.
When he was ready to bake and everyone took their bread home, he smelled the whole street behind them, fresh bread.

My mother also often makes bread in unexpected combinations: with seeds, carrots and / or spinach.

From it I learned to feel the texture of a good dough and not necessarily take it by measured quantities.

However, I have shown below as much as I could exactly what and how I use.

If you also want to prepare this bread with seeds, you will find the ingredients and the steps you need to follow below.


Intermediate bread with mayonnaise and sunflower seeds (1 piece, piece)

Contains: 50% white wheat flour, 50% whole wheat flour, water, salt, 5% natural mayonnaise from wholemeal flour, 6% raw sunflower seeds. Weight: 600 g. Nutritional values ​​per 100 gr product: calories: 216, protein: 7.34, lipids: 0.41, carbohydrates: 44, fiber: 12. Shelf life: 5 days. Do you want to adopt a healthier lifestyle, but for now it is too difficult for you to suddenly switch to wholemeal bread? Nothing. Changing your diet is a time-consuming process. Start with the intermediate bread with mayonnaise and sunflower seeds, which may conquer you so much that you will always be consuming it.

MamaPan - Mayan bakery

MamaPan is the artisanal bakery that offers you bread and pastries according to traditional recipes. We make bread with natural mayonnaise, without yeast and without unnatural ingredients.

The mayonnaise-mother we use was created from whole wheat flour and plain water, and the preferences developed with its help for daily production needs are produced only from unadded / unimproved flours.

Maya & ndash sourdough In English, levain In French & ndash is a fermentation and leavening agent, which can be used in all flour doughs.

For those who prefer concentrated flavors, black sesame seed bread is very suitable. They have a stronger taste than white sesame seeds, offering, at the same time, important health benefits: vitamins and minerals, proteins, fiber, plus an antioxidant action on the body.

This fragrant bread can only cope with a strong-tasting pasta, a mixture of tuna with onions and herbs, a goodness and a source of health!

MamaPan's story

MamaPan is the artisanal bakery that offers you bread and pastries according to traditional recipes. We make bread with natural mayonnaise, without yeast and without unnatural ingredients. An authentic bread, baked on the hearth, with a tasty core.
The mayonnaise-mother we use was created from whole wheat flour and plain water, and the preferences developed with its help for daily production needs are produced only from unadded / unimproved flours.

Behind the MamaPan mayonnaise bread recipe is Corina Munteanu's passion and skill. "When I put a small piece in my mouth, so full of flavors, so consistent, so strong and alive." (Corina Munteanu & ndash Tasteful Product Manager)


Homemade bread with seeds

I like to make bread because I know what I put in it and I do it to my taste.
So far I have done it in several variants, bread without kneading, bread on the tray & # 8230but by far this homemade bread with seeds it's my favorite.
And because I've done it so many times, I couldn't help but share this recipe with you.
Sano Vita just challenged us to prepare a recipe with one or more of their products.
The Sano Vita 4-seed mix package is my favorite when it comes to making homemade bread, it contains a mixture of flax, pumpkin, sunflower and sesame seeds, perfect for bread.
If you do not want to use a combination of several seeds you can only use pumpkin seeds, sunflower seeds, flax seeds or any other seeds you like.

Homemade bread with seeds- Ingredients

600 g white flour
360 ml of warm water
2 tablespoons oil
20 g of fresh yeast
1 tablespoon sugar
1 teaspoon salt
2-3 tablespoons 4 mix seeds-Healthy Life (sunflower, pumpkin, flax, sesame, etc.)

Homemade bread with seeds - Preparation

I usually knead it with the bread machine, so if you own a bread machine, select the kneading program and put the ingredients in the known order. I put in the tub hot water, oil, yeast dissolved with sugar, sifted flour and salt and seeds on top when the car warns. I leave it to rise for only 15 minutes after the machine stops turning and then I turn the dough over on a tray lined with baking paper and greased with a little oil. From this moment you can find below the explanations for leavening and modeling the bread !!

Homemade bread with seeds, kneaded by hand

For those who do not have a bread machine, proceed as follows:
& # 8211 Put the sifted flour in a large bowl and mix it with the salt.
& # 8211 Dissolve the yeast with the sugar, add warm water and pour over the flour. We start to knead by hand until the dough is homogeneous, we add the seeds, the oil and we continue kneading.
& # 8211 Put the leavened dough on a tray lined with baking paper and cover it with plastic wrap.
& # 8211 After the dough has risen, grease your hands with oil and spread it in the tray in a square, fold it in four, turn it with the folded side towards the tray then cover with foil and let it rise for about 25 min.

& # 8211 Spread again in the square, fold in four, turn the dough and shape it with your hands until it becomes round.
& # 8211 We place it in the tray and cut it with a sharp knife.

How to bake homemade bread with seeds

& # 8211 We heat the oven to the function with heating up and down to 240 degrees C.
Put a tray of hot water on the top step, and when the water has heated up and remove steam, insert the bread tray on the bottom step.
& # 8211 From this moment we bake the bread for 20 min. During this time the bread grows without browning.
& # 8211 After the time has elapsed, immediately remove the tray with water, set the oven to 200 degrees C ventilation function for another 26 minutes while the bread browns very nicely.
Remove and leave to cool on a grill. Cut only after it has cooled completely.

If you want to get a bread like mine, you must follow all the steps described and guarantee that you will enjoy a bread with red crust, crispy and a fluffy and tasty core!
From the first test until now I think I did it at least 20-25 times and every time it came out just as good!

I was inspired by Oana's recipe, I didn't follow it exactly but I was very happy with the result.


Ingredients (for 6 buns):

  • 500 g of kamut flour
  • 100 g whole wheat flour
  • a teaspoon of barley malt (or a teaspoon of brown sugar)
  • a 7 g dry sachet bag (or a fresh cube & # 8211 25 g)
  • 35 g flax seeds (hydrated for one hour in cold water)
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds
  • 2 tablespoons sesame seeds
  • a teaspoon of salt
  • 420 ml water

& # 8211 600 g white flour of grade
& # 8211 2 teaspoons grated salt
& # 8211 1 teaspoon baking powder
& # 8211 350 ml sana
& # 8211 100 ml milk
& # 8211 3-4 tablespoons sunflower seeds
& # 8211 200 g fresh or canned carrots

Sift the flour and place in a bowl with the salt, baking powder and sunflower seeds (the amount of seeds can be changed according to preference). Mix with a fork. Then add the grated carrot on a small grater. Interfere. Make a hole in the middle of the composition and add sana (yogurt) and milk, gradually mixing with a fork until smooth. This dough does not require hand kneading. Pour the composition on a work surface sprinkled with flour and give it a round shape. Put the bread in a tray in which I put baking paper and put it in the preheated oven at 180 degrees for 40 minutes. Bake until golden. Remove the bread from the oven and leave to cool, covered with a towel. It is a very tasty bread, a little sweet, with a slightly crunchy crust.

Try this video recipe too


Bread with seeds and spelled flour and rye

ingredients:

  • 350 g wholemeal spelled flour
  • 90 g of rye flour
  • 150 g of oatmeal
  • 150 g of rye flakes
  • 50 g sesame seeds
  • 90 g pumpkin seeds
  • 70 g flax seeds
  • 90 g sunflower seeds
  • 1 teaspoon salt
  • 2 teaspoons grated baking soda
  • 500 ml whipped milk
  • 2 tablespoons date syrup or honey (no, I don't think honey gets toxic when baked and that's all I have to say about it)
  1. Preheat the oven to 180 C. We line two small trays with baking paper or grease them with butter / oil (which I did not put in the list of ingredients because I opted for baking paper).
  2. Put all the ingredients in a large bowl and mix well until you get a homogeneous maglavais. Divide it into two pieces and, with wet hands, form two somewhat equal loaves. We will not get a dough to fold, but simply a consistent mixture of seeds and flours that can be shaped by hand, so do not think that you need any special technique to work with dough, because we do not get a dough in the classic sense, and even a child will be able to shape it like plasticine.
  3. Place the breads in trays and bake for 40 minutes. When they are ready, let them cool and then cut them.

Let me repeat: it is a dense bread that may seem unusual for someone who has become accustomed to the white bagel at 0.75 bani, swollen with loosens and crap, but which you will fall in love with if you are passionate about fiber and seeds :) FYI , those white things are cereal flakes, which are seen in the section.

In other words, if we don't hear from each other until next week, I wanted to remind you that a new video recipe appears on Tuesday and that here you can find the segment from TVR2 this week, from the Matinissimo show whose permanent guest I am every Tuesday . I'm really curious if you like the recipes I've made so far there and if you have any suggestions for recipes that you would like me to make in the future on TV.

Love and bread with seeds!

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Whole Rye Sliced ​​Bread with Sunflower Seeds Organic Cereal, organic, 500 g

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Delivery cost: starting with 9.90 Lei details

Description

• Wholemeal rye bread, with ingredients from organic farming, made with sunflower seeds.

• Because we all want to eat healthy and have fun, Cereal Bio, thanks to its cereal expertise of over 80 years, offers you this juicy bread made from whole rye flour, rich in fiber and with a delicious and surprising taste. .

• No dyes, no preservatives, according to current legislation.

Properties

• This variety of bread contains sunflower seeds.

• It has an intense taste given by whole rye flour.

• The bread is sliced, being easy to eat.

• One package contains 500g wholemeal rye sliced ​​bread with sunflower seeds, certified organic product.

• Ingredients: whole rye flour * 57%, water, sunflower seeds * 5%, sea salt, yeast, * = organic farming.

• Allergens are thickened in the list of ingredients.

• Nutritional values ​​/ 100g: Energy value - 900 Kj / 214 Kcal Fats (g) - 3.7 of which saturated fatty acids (g) 0.5 Carbohydrates (g) - 34 of which sugars (g) - 2.7 Fibers (g) - 11.0 Protein (g) - 5.7 Salt (g) - 1.1.

• Nordic Sandwich: grease the slice with cream cheese and, to taste, Dijon mustard, pesto sauce, place slices of smoked salmon on top, decorated with vegetables.

• Polish toast: finely grate a small beet, mix with cream cheese, dried raisins, add a little pepper, cumin or paprika, spread the mixture on a slice of Cereal Bio bread and decorate to taste.

• Store in a cool, dry place.

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How to prepare homemade bread with seeds

This homemade bread with seeds is prepared in 2 stages.

Stage 1 & # 8211 natural maya

The day before, the natural mayo is made. Mix 50 g of white flour and 50 g of rye flour with 100 ml of water and leave on the table until the next day. If you have mayonnaise in the fridge you will use 200 g mayonnaise (100 g flour + 100 g water).

Stage 2 & # 8211 yeast dissolved

Prepare the yeast: dissolve the sugar in warm water and add the yeast. Leave for 10 minutes.

Preparation and kneading homemade bread with seeds

In a large bowl, mix the natural mayonnaise, the dissolved yeast and the black flour and half of the white flour, add the salt and knead with the mixer or a spoon until it is small, then add the rest of the white flour. Leave the dough to rise until it doubles, about 25-30 minutes in a warm place. The dough is quite soft.

After the dough has risen nicely, sprinkle a little more flour on top and with a floured hand add the seeds and knead a little more until smooth. The dough does not come off, it just rises from the walls of the bowl and folds towards the center. Leave it to rest for another 10 minutes, then sprinkle a little more flour and take it out directly on the tray lined with baking paper. It's not very complicated, don't be scared, it goes extremely fast, the whole procedure takes 3-4 minutes (I think it took longer until I wrote).

Here's what this homemade bread with seeds looks like before baking.

Bake homemade bread with seeds

The oven must be heated to 240 ° so you must start it in time. I use the ventilation + heat up + down function (maximum temperature in gas ovens). Insert a tray or pan with about 500 ml of hot water on the bottom of the oven to bring it to a boil before putting the bread in the oven.

The bread placed on the tray is grown according to everyone's imagination with a blade and baked in the preheated oven for about 50-55 minutes. Bake at 240 ° C for the first 20 minutes (with the steam generated by the water in the pan). If the water has not evaporated then remove the pan and then reduce the temperature to 200 ° C and bake the bread for another 30-35 minutes. Bread from about 1 kg of flour is baked for about an hour. The bread must be brown on the outside, neither burnt nor pale, whitish.



Comments:

  1. Scirwode

    I congratulate, your idea simply excellent

  2. Judah

    Congratulations, this brilliant thought will come in just the right place.

  3. Judas

    Well done, the brilliant idea and is timely

  4. Tier

    I am sorry that to intervene, he would like to propose another solution.



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