Bread has been used as food since the earliest times, and is the unifying factor of many cuisines and culinary traditions around the world. People in every country are trying to diversify this product with all sorts of additives, getting more delicious and unusual baking variations. Among the additives to bread in each region, those that grow in this area prevail. For example, the Italians add basil or olives to their bread, the Baltics add cumin, the Mexicans add corn. The Slavs, on the other hand, most often try to diversify their diet by preparing bread with seeds. In baking, you can use any common seeds – pumpkin, sesame, linseed, and, of course, sunflower.
As a rule, they try to bake bread with seeds from a mixture of several types of flour. For its manufacture, wheat, rye, buckwheat flour or any other to taste is often used. Rye bread with seeds is preferred by those who take care of their own health, since such pastries are a source of many useful substances for the human body. Black bread with seeds is used for croutons, Italian bruschetta and many other dishes. Well, bread with pumpkin seeds is very useful for children, because it contributes to the rapid absorption of useful components from other foods, which is important at a young age.
Properties of baking with seeds
The recipe for bread with seeds involves the use of dough or sourdough. Eggs and milk are rarely put into such a product, which is why the dough does not come out too airy, but this is not the main thing in this product. The main thing is the smell and incredible taste of the resulting rolls.
The calorie content of bread with seeds reaches 302 kilocalories per 100 grams of finished product weight. This is a high figure, but it is important to understand that, firstly, it may vary slightly, depending on the type of flour used for baking, and secondly, you need to eat very little of such baking, just to get rid of hunger and get the necessary portion of the vitamins contained in the bread.
The composition of such a product contains most of the vitamins, minerals and trace elements necessary for the body, for example, choline, beta-carotene, potassium, vanadium, boron, manganese, calcium, iron, fluorine, iodine, molybdenum and many others. Among the main groups of vitamins there are B-complex vitamins, vitamin A, E, PP and H.
Cooking at home
The classic version of bread with sourdough seeds can be easily prepared at home. For this recipe, you must first prepare the dough itself, for which 3 tablespoons of heated milk, 2 teaspoons of dry yeast, a tablespoon of sugar and 100 grams of wheat flour are mixed in a container. This mixture is placed in a warm place in order for the dough to begin to approach.
For the test, you need to sift together 350 grams of wheat and 150 grams of rye flour, add 1,5 teaspoons of salt, 3 large spoons of sunflower seeds, 2 cups of heated water and 2 tablespoons of sunflower oil to the flour. The ingredients are thoroughly mixed and combined with the approached dough. After that, you need to start kneading the dough. When the dough is kneaded, it is left alone for an hour so that it rises.
After rising, the dough is laid out on a floured work surface, kneaded several times, sprinkled with water and sprinkled with seeds. Such a prepared loaf is placed in a mold and baked in the oven, where there is already an additional container of water, for 40 minutes.
The recipe for rye bread with pumpkin seeds is slightly different from the one described. In general, homemade bread with seeds can be baked according to any tried recipe.
If there are a lot of rich products in the product, the dough may turn out tough and not suitable due to the seeds.
So, to make bread with seeds in the oven, you will need the following components:
- 750 grams of whole grain rye flour;
- 2 packages of dry yeast;
- 100 grams of bio-sourdough from cereals;
- 1 tablespoon of salt and cumin;
- 2 teaspoons of liquid honey;
- 600 milliliters of warm water;
- 100 grams of peeled pumpkin seeds.
Sourdough bread with seeds is prepared quite quickly. First you need to pour the flour into a large container, where the dough will be prepared. Add yeast and sourdough to it and mix everything thoroughly. Then add salt, honey, water and cumin to the mixture.
The ingredients must be mixed with a mixer for 5 minutes. At first, the speed of rotation of the blades should be minimal, but gradually it should increase, so that in the end a smooth dough is obtained. When the dough reaches the desired consistency, seeds should be mixed into it.
The prepared dough is covered and put in heat for half an hour to ripen. Then it needs to be sprinkled with flour, slightly kneaded on a flat surface, and form a long oval loaf out of it. Raw bread is spread on a greased baking sheet, covered and again allowed to rise in a warm place for 30 minutes.
After that, the dough is smeared with water and sent to an oven preheated to 200 degrees. After 40 minutes of baking, the temperature should be increased to 250 degrees and continue baking for 10 minutes.
Ready rye bread with pumpkin seeds should be greased with warm water and left to stand in the turned off hot oven until cool.
Delicious homemade bread with seeds in a bread machine is quite simple to prepare. It is worth trying the recipe for a multi-grain version, which has an increased share of usefulness and unusual taste. For this recipe, you will need the following ingredients:
- 2 tablespoons of sugar;
- 2 teaspoons of salt;
- a tablespoon of homemade yogurt;
- a tablespoon of mayonnaise;
- 2 tablespoons of olive oil;
- 5 tablespoons of corn flakes;
- 5 tablespoons of multi-grain cereal;
- glass of water;
- 90 milliliters of milk;
- 2 teaspoons dried yeast;
- 3 cup of flour;
- 2 tablespoons of sunflower seeds.
Homemade bread very rarely turns out tasteless, and this happens mainly due to poor quality yeast or non-compliance with the proportions of the recipe. Yeast baking is not very healthy, which is why the multi-grain base of this bread will help level this moment. Multi-grain cereals typically contain rice, wheat, barley, oatmeal, corn, and rye, which provides future bread with a host of nutrients.
To prepare multi-grain bread with seeds, you need to fill the bread machine first with water, then successively with salt and sugar, milk, multi-grain and corn flakes, olive oil, yogurt and mayonnaise. Flour and yeast are poured on top of all the ingredients, and the form is placed in a bread machine, where the dish is cooked in the bran bread mode with a mass of 750 grams.
Before the last kneading of the dough, which will be notified by the signal of the bread machine, 1 tablespoon of seeds must be added to the form, and upon completion, the future bread is sprinkled on top with another spoonful of seeds.
Ready homemade bread with seeds should be completely cool before serving.