10/30/2023Breads and baguettes - Bakery

Quick Country Bread with Seeds

Name: Quick Country Bread with Seeds
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 loaf of bread
Cuisine: Vegan
Ingredients: 100 g spelt flour; 100 g whole wheat flour; 100 g all-purpose flour; 1 tbsp dehydrated baker's yeast; 10 g salt; 280 mL water; 20 g flax seeds; 20 g sunflower seeds; 15 g chia seeds; facultatif oat flakes; facultatif pine nuts

Blender-free Batch cooking

For: 1 loaf of breadDifficulty: EasyPreparation: 20 minCooking: 40 minRest: 2h30

There are already several bread recipes on my website, but I was missing an everyday bread like this one 😍 I love seed bread and I like it when it's not just made with white flour! Here it's spelt, whole wheat, and white wheat. You can also add rye flour if you want 😍 After this recipe, I think I've covered all the yeast-based homemade bread! Are you interested in me moving on to sourdough recipes next? We could each start our own sourdough starter at home, it would motivate us not to forget to feed it 😅 I've never started a sourdough from scratch, just with water and flour, without being given some starter, but we can learn together, there's nothing complicated ✨

Servings

Ingredients

Cups

-spelt flour 100 (g)
-whole wheat flour 100 (g)
-all-purpose flour 100 (g)
-dehydrated baker's yeast 1 (tbsp)
-salt 10 (g)
-water 280 (mL)
-flax seeds 20 (g)
-sunflower seeds 20 (g)
-chia seeds 15 (g)
-oat flakesoptional
-pine nutsoptional

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Steps

Warm the water (for the dried yeast, it should be about the temperature of your bath; warm but not burning, otherwise you might kill the yeast). Dissolve the yeast in the water.
Let it rest for 10 minutes. You should see a foam form.
In a mixing bowl, combine the three types of flour with the salt. Pour in the water with the yeast and mix quickly by hand. Let it rest for 20 minutes, then fold the dough over onto itself to give it strength. You'll notice the texture changes, it pulls away from the bowl and holds together better.
Let it rest for an hour and a half under a cloth, near a heat source.
Mix all the seeds with the oats and the pine nuts.
Add one-third of the seeds to the dough. Fold the dough over itself a few times to mix. Add another third of the seeds and fold the dough over itself several times again.
Flour the work surface and shape the dough into a ball.
Place it on the remaining seeds and let it rest for an hour.
Turn the dough ball so the side with the seeds is on top. Make a slit along one side so the bread bakes evenly. Bake for 40 minutes at 355°F (180°C).