Bread with seeds

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   I learned about how to bake bread with seeds from my grandmother. I am sharing with you a recipe that has been passed down in our family from generation to generation. We take all the products we need.

2. STEP 2

   

   To prepare the dough, sift rye and wheat flour, add bran.

3. STEP 3

   

   Make a well in the flour mixture, pour our whey into it (don’t forget that whey or any other liquid should be warm, instead of whey you can take just water or milk or a mixture of water and milk), add honey and yeast.

4. STEP 4

   

   Leave for 5 minutes for the yeast to dissolve.

5. STEP 5

   

   Now add salt and vegetable oil (you can also add some seeds or nuts to the dough to taste) and knead the soft dough. You may need a little more flour, be guided by the dough; if suddenly it turns out too hard, then add a couple of tablespoons of water. Leave the finished dough to rise for 40-60 minutes until it increases in volume, let the dough rise twice.

6. STEP 6

   

   After the second time, knead the dough well and form the bread. You can simply roll the dough into a bun, or you can, like me, spread the dough into a layer (just stretch it with your hands).

7. STEP 7

   

   Roll while pressing the dough.

8. STEP 8

   

   You should end up with a roll like this.

9. STEP 9

   

   We pour our seeds onto the table (you can use seeds, nuts or spices, for example, cumin, coriander, choose what you like).

10. STEP 10

    

    Brush the top of the formed bread with egg white.

11. STEP 11

    

    Then turn the greased side over onto the seeds. In this form, transfer the bread to a baking sheet and leave to rise for about an hour. It may take more or less time, depending on the room temperature, the presence of drafts and the activity of the yeast.

12. STEP 12

    

    Before baking, you can make one cut in the center of the bread, but this is not at all necessary.

13. STEP 13

    

    We bake the bread in a preheated oven, first at 200C with steam (to do this, put a baking sheet with boiling water on the bottom of the oven) for 15 minutes, then pull out the baking sheet with water and reduce the temperature to 170C and bake for another 25-30 minutes. Let the finished bread cool completely! Bon appetit!

Comments on the recipe

Corason

12.10.2023

4.7

Great recipe! I recommend! I have baked bread according to different recipes, but I have never made bread with seeds. I'm interested in your cooking option. I baked some bread according to your recipe, following the steps exactly. Everything is well described, detailed and accessible. I used sunflower seeds, white sesame seeds and flax seeds. Wheat bran is small wheat grain, as I understand it. I used whey from cottage cheese. On the author’s advice, I added seeds to the dough, which made the bread even tastier. The dough is simple to prepare, easy to work with, and the dough fits very well. Having formed a roll of dough, brushed with egg white and rolled in seeds, left to rise at room temperature for 30 minutes. I didn't make the cut. I baked it first with steam, then without. The aroma was incredible. Wheat-rye bread with bran and seeds is incredibly tasty, soft, aromatic and with a crispy crust. You can’t buy bread like this in a store! I really liked the recipe, I will make bread with seeds in the future. Thank you!

Ira

12.10.2023

4.7

Irisha, you are a genius! Bread is the head of everything, it’s not for nothing that the proverb sounds! I would say that this is not just bread with seeds, but very healthy and tasty bread, there is so much valuable for the body in it! Well, it’s delicious - that’s for sure! Thank you, Irisha! I will definitely use your recipe, maybe I’ll add something else, I think you can use nuts, raisins, flaxseed and something else to somehow diversify this bread sometimes. What do you think, Irisha? Is such a combination of products possible? Will the taste be spoiled? I want to saturate my body with everything it needs, especially in the spring, so this is definitely needed! And this is a token of gratitude to you for the wonderful bread recipe!

zliuka17

12.10.2023

5

Wow! Wonderful recipe! Worth a try! And then I only have this variation:

Irisha

12.10.2023

4.7

Ira, I’m very glad that you liked the bread. I really love homemade bread, so I try to bake it more often. And you can experiment with the recipe, I think different nuts will fit perfectly here, you can also use any ratio of flour, use more rye or, on the contrary, not use it at all! If you like Borodino bread, then you can take more rye flour (more than half of the total amount) and add raisins with nuts, add caraway seeds and coriander and you will get a very aromatic bread! Just go by your taste

Shura

12.10.2023

4.9

Irisha, I’m happy and proud of you, what a great fellow, I still can’t master homemade bread, although I love it. In the fall I’ll improve and start baking small portions. I like Finnish and Swedish small packages; they contain a lot of seeds and all sorts of grains, just like Irisha’s. Excellent bread. Grandmother’s bread. I remember grandmother’s hands, And the smell of bread on the table, When, after a long separation, The family gathered in the yard. The heat is blazing from the Russian stove, And the cabbage soup is languishing in the cast iron, And Grandma is blessing With an old icon in her hand. The hot bread is collected us together, Home conversation flows, There are no more wonderful memories than our hospitable table.

Irisha

12.10.2023

4.9

Shura, thank you for your kind words! The verse is simply beautiful. I started baking homemade bread when we bought a bread machine, before I thought I couldn’t handle it myself. But in vain, now I only trust the bread machine to knead the dough, and not always, but bake it in the oven, and if I have time, then I completely knead the dough myself. Homemade bread is very tasty, we hardly ever buy store-bought bread anymore. So, good luck with your baking.

Shura

12.10.2023

4.9

Yes, Irisha, I think the main thing is to start, and then everything will go by itself, bread loves a calm process, without haste. Previously, our ancestors made a large batch once a week and there was enough for everyone for a week, and the bread did not go stale. Indeed, manual kneading has a much better effect without disturbing the protein frame of future products. I remember one secret, you can’t give bread from home, they say this to poverty. This is just Finnish bread.