Bread with seeds

Homemade baking always remains the tastiest and most beneficial. Yeast bread with seeds baked in the oven is free from preservatives and other additives that you would not want to have on your table. For the bread, you can use either high-grade or first-grade flour.

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Cook Time 2 30

Total Time 2 30

Course Bakery

Cuisine European

Servings people

Calories 651 kcal

Equipment

1 chopping board
1 pot
2 bread pans
1 tablespoon
1 glass
1 food wrap or lid

Ingredients

400 ml water at a temperature of 30-35 degrees
640 g flour first grade
1 tbsp sugar
½ tbsp salt
23 g yeast fresh, pressed or 8 g of dry
20 g vegetable oil
50 g sunflower seeds
2 tbsp sesame seeds

Instructions

Prepare the necessary ingredients.
From the amount of water listed in the ingredients, pour 150 ml into a separate glass. Crumble the pressed yeast into it and add half a teaspoon of sugar to feed them. To accelerate the fermentation process, the glass can be placed in a container with moderately hot water.
400 ml water, 23 g yeast, 1 tbsp sugar
After about 20 minutes, a rich foam should appear on the surface of the water with the yeast — it’s time to start kneading the dough.
In a large pot, pour all the flour, pour the risen yeast from the glass, add the remaining water, as well as salt, sugar, oil, and seeds. Sunflower seeds and sesame can be slightly roasted beforehand. In this case, the seeds were already ready and did not need roasting.
640 g flour, 1 tbsp sugar, ½ tbsp salt, 20 g vegetable oil, 50 g sunflower seeds, 2 tbsp sesame seeds
Mix all the ingredients.
Knead the dough well so that it is elastic, does not stick to the hands and to the table, and looks uniform. This takes from 5 to 10 minutes.
Place the dough ball in the pot. Cover the container with film or a lid and put it in a warm place. An electric oven heated to 50-60 degrees is well suited for proofing the dough.
Within an hour, the dough will increase in volume.
The risen dough needs to be punched down.
After punching down, divide the dough into two parts — one for each bread pan. Let the dough stand in a warm place for another 20 minutes to rise again.
Roll out one part of the dough into a large flatbread, fold it in three and roll it out again. Repeat this process three times. Thanks to such rolling, the dough will rise evenly, without forming voids.
Roll the resulting layer into a roll.
At the same time, tuck in the edges.
Place the dough blank in the mold. If the mold is new and of good quality, there is no need to line it with parchment or foil. However, for an old mold with scratches, it is better to put a sheet of foil or baking paper on the bottom.
Send the molds to a warm place for the future bread to proof.
Brush the surface of the risen dough with a mixture of water and vegetable oil in a 3:1 ratio and sprinkle with the remaining seeds.
To prevent the seeds from falling off too much, they can be added 5-10 minutes before readiness, after first brushing the surface of the bread with an egg and milk mixture.
Bake the products for about half an hour in an oven preheated to 190℃.
Cool the finished bread on a rack, wooden board, or towel. If left in the mold, the bottom will become soggy.
Slices of fresh, golden bread with seeds and sesame are suitable for both first and second courses, as well as a base for sandwiches.

Nutrition

Calories: 651kcalCarbohydrates: 125gProtein: 18gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.04gSodium: 57mgPotassium: 225mgFiber: 5gSugar: 1gVitamin A: 0.04IUCalcium: 34mgIron: 8mg

Keyword homemade, yeast dough