Seed Bread

If you have roughly 1 hour and 5 minutes to spend in the kitchen, Seed Bread might be a great lacto ovo vegetarian recipe to try. One serving contains 464 calories, 15g of protein, and 9g of fat. For 64 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have milk, flax seeds, water, and a few other ingredients on hand, you can make it. 657 people were impressed by this recipe. It is brought to you by Kitchen Confidante. Overall, this recipe earns a good spoonacular score of 80%. Similar recipes include Skinny Minny Lemon Poppy Seed Bread (fruit Loop Bread), Bread Machine Oatmeal-Sunflower-Seed Bread, and Flax Seed Bread (Bread Machine).

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 50 minutes

 

Ingredients:

650g bread flour

30g chia seeds

16g dried yeast

30g flax seeds

3 tbsp honey

190g lukewarm milk

100g rye flour

20g flaky sea salt

30g sesame seeds

30g sunflower seeds

330g lukewarm water

Equipment:

microwave

sauce pan

hand mixer

bowl

wooden spoon

plastic wrap

baking pan

knife

oven

wire rack

Cooking instruction summary:

Warm the honey in a small saucepan over low heat or in the microwave for about 30 seconds to make it liquid, then add the water and milk. Sprinkle over the yeast, stir and let it sit for 5 minutesIn a large bowl or the bowl of an electric mixer combine flours, seeds and salt. Add in the liquid and mix lightly using a dough hook or with a wooden spoon if mixing by hand.As soon as the mixture comes together and forms a shaggy dough continue mixing for about 5 minutes on a medium-low speed, or by hand on a lightly floured bench. The dough should be in a ball shape but still slightly sticky. Add a little more flour only if necessary.Turn dough out onto a floured bench and continue to knead until you have a soft, supple ball of dough. Place dough in a large lightly oiled bowl, cover with plastic wrap and place in the refrigerator overnight.The following day, place the dough in a warm spot to proof for about two hours.Place the dough on a lightly floured surface, and shape it into a round. Transfer the dough to a parchment lined baking tray, mist with cooking oil, and loosely cover the loaf with plastic wrap. Proof the dough once more, until the loaf has doubled in size.Preheat the oven to 350°F. Lightly brush or mist the loaf with water and use a sharp knife to cut a cross-hatched pattern in the surface of the loaf. Place the loaf in the preheated oven, and bake for 40-50 minutes, or until it is a rich golden brown and sounds hollow when tapped on the bottom. Cool on a wire rack before serving.

 

Step by step:


1. Warm the honey in a small saucepan over low heat or in the microwave for about 30 seconds to make it liquid, then add the water and milk. Sprinkle over the yeast, stir and let it sit for 5 minutes

2. In a large bowl or the bowl of an electric mixer combine flours, seeds and salt.

3. Add in the liquid and mix lightly using a dough hook or with a wooden spoon if mixing by hand.As soon as the mixture comes together and forms a shaggy dough continue mixing for about 5 minutes on a medium-low speed, or by hand on a lightly floured bench. The dough should be in a ball shape but still slightly sticky.

4. Add a little more flour only if necessary.Turn dough out onto a floured bench and continue to knead until you have a soft, supple ball of dough.

5. Place dough in a large lightly oiled bowl, cover with plastic wrap and place in the refrigerator overnight.The following day, place the dough in a warm spot to proof for about two hours.

6. Place the dough on a lightly floured surface, and shape it into a round.

7. Transfer the dough to a parchment lined baking tray, mist with cooking oil, and loosely cover the loaf with plastic wrap. Proof the dough once more, until the loaf has doubled in size.Preheat the oven to 350°F. Lightly brush or mist the loaf with water and use a sharp knife to cut a cross-hatched pattern in the surface of the loaf.

8. Place the loaf in the preheated oven, and bake for 40-50 minutes, or until it is a rich golden brown and sounds hollow when tapped on the bottom. Cool on a wire rack before serving.


Nutrition Information:

Quickview
463k Calories
15g Protein
8g Total Fat
81g Carbs
16% Health Score
Limit These
Calories
463k
23%

Fat
8g
14%

  Saturated Fat
1g
9%

Carbohydrates
81g
27%

  Sugar
8g
9%

Cholesterol
2mg
1%

Sodium
986mg
43%

Get Enough Of These
Protein
15g
31%

Manganese
1mg
66%

Selenium
41µg
59%

Vitamin B1
0.5mg
33%

Fiber
7g
28%

Copper
0.52mg
26%

Phosphorus
244mg
24%

Folate
96µg
24%

Magnesium
84mg
21%

Vitamin B3
2mg
14%

Zinc
2mg
14%

Iron
2mg
13%

Vitamin B2
0.22mg
13%

Vitamin E
1mg
13%

Calcium
117mg
12%

Vitamin B6
0.2mg
10%

Vitamin B5
0.86mg
9%

Potassium
270mg
8%

Vitamin D
0.31µg
2%

Vitamin B12
0.11µg
2%

Vitamin K
1µg
1%

covered percent of daily need
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