Bread with seeds

Bread with seeds

Category: Yeast bread

Ingredients
Water	380 ml
Vegetable oil	1.5 tbsp. spoons
Powdered milk	2 tbsp. spoons
Salt	1.5 tsp
Honey	1 tbsp. the spoon
Dry yeast	1.5 tsp
Poppy	3 tsp
Sesame	3 tsp
Flax seeds	3 tsp
Mustard seeds (dry)	2 tsp
Sunflower seeds	1 tbsp. the spoon
Pumpkin snaps	1 tbsp. the spoon
Wheat flour	300 g
Whole grain flour or a mixture of different flours	300 g

Cooking method

• Lightly fry the seeds in addition to mustard and poppy in a dry frying pan. Load all the ingredients into the bread maker (I now like to pour dry on the bottom, and not water as instructed). If there is a dispenser, then load the seeds into it, you can add seeds in the middle of the batch after the stove signal, but I am usually lazy and plump the seeds right away. Choose a program longer - in my oven - French bread.

The dish is designed for

1000g

Time for preparing:

10 min + 4 h

Cooking program:

bread maker - French program

Note

I don’t remember where I got the basis for the recipe, but thanks to the author. I looked at the forum, but did not find it, I changed the recipe for myself. For me, this is my favorite bread and very unusual. Well, now, in order.
1. In the original recipe, sugar is 4 tsp, but it tastes better with honey. I scoop honey from a can with a regular spoon, sometimes with a slide.
2. There was no mustard in the original, but I like it in my bread, it is spicy (it should be in my bread).
3. Powdered milk, you can not put it, the taste is not strongly reflected.
4. Any oil (baked on fragrant sunflower, linseed, and olive). It tastes better to me if the oil does not have a strong smell.
5. Sesame is more interesting when black and white).
6. I always put flaxseeds, from them aroma.
7. Whole grain flour. The second 300 g of flour is always an experiment for me, that is, you can add a spoonful of corn to the whole grain flour. a spoonful of rye, oatmeal, buckwheat, the main thing is that a total of 300 g.
8. Through trial and error I found out that it is better not to reduce wheat (white flour less than 300 g)
9. Flour improver (panafarin or agram) add 1 tsp. if you add a lot of rye flour
10. More and more often I bake this bread in the oven, it seems to me that the version from the oven in the main photo is so tastier. If you bake in the oven, then there are two ways:
1.a) we make the dough in the oven on the dough program (1.5 h)
1.b) at the end of the program, knead and shape the dough into cast molds, or a proofing basket (like mine). Cover with a linen napkin, let it come up for about an hour away from drafts.
1.c) preheat the oven to 220 degrees C
1.d) grease the bread with rye mash (dilute a teaspoon of rye flour with warm water to the state of liquid jelly), I grease it 2 times with an interval of 10 minutes
1.e) put the top-bottom mode in the oven, bake for 10 minutes at 220 degrees, then reduce to 170-180 degrees and bake for another 40-50 minutes
2.a) knead the dough in a kneader with a hook for 5-10 minutes,
2.b) let the dough rest, ripen gluten
2.c) re-kneading, knead the seeds
2.d) let the dough grow twice
Then we repeat from point 1.b)
I want to try to make this bread by fermentation at a low temperature, ferment it for 12 hours in the refrigerator. I will report on the results.
Bon appetit and delicious bread, everyone.
In the bread in the picture, the poppy intervened late, it sold badly, and a slice was cut off from very hot bread, the rested bread is cut perfectly.

I just baked bread in a bread maker, did not smear it with a talker, my oven does not make a dark crust.