Multi-seed wholemeal bread
Multi-seed wholemeal bread

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, multi-seed wholemeal bread. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Multi-seed wholemeal bread is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Multi-seed wholemeal bread is something that I’ve loved my whole life.

Multi Seed White and Wholemeal Bread Easy Recipe. Hi Friends, this bread recipe with seeds , wholemeal and white flour is super tasty and super healthy. The distinctive character of this delicious bread is created by your chosen mixture of seeds.

To begin with this recipe, we must prepare a few components. You can have multi-seed wholemeal bread using 7 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Multi-seed wholemeal bread:
  1. Prepare 6-6 1/2 cups strong wholemeal bread flour
  2. Prepare 1 and 1/2 tablespoons dried yeast
  3. Make ready 1/2 cup mixed seeds
  4. Prepare 1/3 cup oil
  5. Prepare 1/3 cup runny honey
  6. Get 2 and 1/2 teaspoons salt
  7. Take 2 and 1/2 cups warm water

Get creative with your multiseed creations. This gluten free and vegan multiseed bread is ridiculously easy to make, it requires no yeast or kneading. It reminds me of the nut-packed dark bread my gran used to buy in her favourite bakery in Krakow. It was the kind of loaf that was crunchy with nuts and slightly sweet with added honey and we.

Instructions to make Multi-seed wholemeal bread:
  1. Ingredients
  2. Add the yeast, 2 cups of flour and the water to a bowl and mix.
  3. Leave for 15-20 minutes until it forms a bubbly sponge.
  4. While that is working grease and dust two bread tins. I used 9x5 inch tins but for a greater rise you may want to use 8.5x4.5 inch ones.
  5. The reason for dusting the tins is that I’ve found that sometimes the loaves can stick to the tins. Dusting solves that issue.
  6. Add the rest of the ingredients to the bowl and mix using the K beater.
  7. Tip: if you use the same measure for oil and honey, measure the oil first and then the honey. The honey will not stick to the measure.
  8. When all the ingredients are mixed swap the mixer to be the dough hook. Knead for 6-7 minutes. If you do not have a dough hook manually knead for 10 minutes.
  9. Once the dough is clearing the bowl empty out onto a lean surface. Form into a round and the cut into two.
  10. For each half. Spread the dough out to be slightly longer and wider than the loaf tins. Then fold and pinch together.
  11. Stretch the ends and fold into the middle. Turn over and place into a tin.
  12. Leave in a warm place for an hour or until the dough is 1/2-1 inch over the top of the tins.
  13. After about 50 minutes preheat the oven. 350F/180C/gas 4
  14. When the dough has finished rising place into the center of the oven and cook for 30 minutes, turning after 20.
  15. Turn the bread out and place on a rack to cool.
  16. Leave for at least an hour before cutting the fresh loaves.
  17. Enjoy.

Multigrain, whole-grain, sourdough, wholemeal, rye and low GI breads are considered to be the This type of bread is made with whole-grain flour. "Technically speaking, whole-grain flour must Smart Living bread sourdough bread benefits of bread healthiest bread is bread healthy multi-grain. These wholemeal seeded crackers are fantastic topped with cheese or dipped in hummus. In a large bowl, mix the wholemeal flour, semolina and salt together with the sesame, flax and ground pumpkin seeds. Wholegrain bread has a dense wholemeal flour base and well as lots of grain and seeds. Look for "whole grain" in the ingredient list.

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