Crunchy Seeded Bread

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Hi there, thank you for stopping by.  This Loaf of Crunchy Seeded Bread is seriously scrumptious! It simply tastes amazing. Each mouthful filled with the taste of fresh bread, poppy, sunflower, sesame and pumpkin seeds. It has to be tasted to be believed!!

Golden, crunchy, seeded bread.
Golden, crunchy, seeded bread.

I mixed and proved this loaf in my bread maker, but I will show you how to make this Crunchy Seeded Bread using a stand mixer and by hand as well.  This really is a super easy recipe.

Recipe : Makes One Crunchy Seeded Bread Loaf

260ml  Water – tepid

7g  Sachet Dried Yeast

1tbsp  Runny Honey

450g/1lb  White Flour

4tbsp  Mixed Seed (I used a mixture of poppy, sesame, sunflower and pumpkin)

1tbsp  Unsalted Butter – plus extra for greasing the loaf tin

1/2tsp  Salt – I use Kosher, free flowing

Method :

Bowl – refers to bread maker tin, stand mixer bowl or large bowl for hand mixing.

Place the water, yeast and honey into the bowl.  Swish around with clean fingers to mix.  Add the flour, butter and salt. Do not add any seeds yet.

If using a bread maker set to mix and prove.

If using a stand mixer, attach a dough hook, mix for 10 minutes.  Remove dough and place in a buttered bowl cover in cling film and leave until doubled in size (1-2 hours).

If hand mixing, bring all the ingredients together with your hand.  Place on a very lightly floured worktop.  Knead for a good 10 minutes.  If the dough gets sticky, keep kneading and working it – if you add extra flour the finished bread will be dry.  After a good 10 minutes kneading, the dough should have a smooth elasticity.  Place the kneaded dough into a buttered bowl, cover in cling film and leave until doubled in size, 1-2 hours.

Knock back the dough by gently punching the risen dough.  Add 3 tbsp of the mixed seeds and knead into the dough – in the bowl, until they are evenly distributed throughout the dough, (if using a bread machine I always pop it back on a quick mix cycle for 2 mins add 3tbsp of seeds so they mix and distribute evenly through the dough).

Turn the seeded bread dough out onto a lightly floured work top. Stretch the dough out and fold each end (a third of the dough) back into the centre. Turn the dough by a quarter and repeat. Turn and repeat the folding twice more (4 times in total).  This builds structure into your loaf.

Into a buttered 2lb (8″Lx 4″W x 5″D) place your shaped loaf.  Lightly brush the surface with water and sprinkle over the remaining tablespoon of mixed seeds, pressing them lightly into the top of the dough.

Cover with a clean cotton tea towel and place in a draught free place until doubled in size – 1-2 hours.

Preheat the oven to 220C/200C fan, gas mark 7, 425F.

Place the proved dough into the oven and bake for 15-20 minutes.  The bread should be a dark golden brown and sound hollow when knocked, with your knuckle in the base.  I actually turn my loaf straight out into the oven rack to crisp up the base whilst I quickly wash the loaf tin up – CAREFUL THE TIN IS VERY HOT!!

Remove the Crunchy Seeded Bread from the oven, remove from the tin (if not already done) and place on a cooling rack.

Breathe in deeply.  It doesn’t matter how many times I bake bread, the smell is amazing!!

Now you have to wait until the loaf is cooled, or only just warm. If you try to cut through the bread when it’s hot it’ll just go squishy.  It’s worth the wait – I promise!

Bring me butter and jam - NOW!!!
Bring me butter and jam – NOW!!!

Allowing the bread to cool makes the crumb lighter and helps the loaf keep it’s shape.

 

Toasting takes this bread to another level!!
Toasting takes this bread to another level!!

Yummy, scrummy a big bite for my rumbly tummy!

You have to taste this to believe it!
You have to taste this to believe it!

This Crunchy Seeded Bread is perfect for toast ( I know I said that about Oat White Bread – I can have two favourites?!), dunking in soup, eating with Chilli – in fact this bread is perfect for any occasion which requires bread!  So I guess you could call this a  maintenance loaf – perfect for feasting and sharing!

For other bread recipes you might like these?

Wholemeal Cob Loaf   Bread Baked The Easy Way                                                Garlic and Rosemary Foccacia Bread 

 

Sammie x

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Sammie

Hi, I'm Sammie and I’m passionate about creating tasty recipes that you can make at home. Let me help you turn fear into fun with step by step instructions for making delicious feasts that you are proud to share.

2 thoughts on “Crunchy Seeded Bread”

  1. Hi Sammie I was lucky yesterday when I was looking for a Farmhouse loaf and found your site!! Spent the afternoon reading through as many recipes as I could find and the three at the end of each!! Sure there are many more. I am a late-sixties, now tired and took up cooking for first time after bypass a year ago. Your site is wonderful and so instructive for a novice! The Farmhouse is great though did not quite rise to the top of 3lb tin! With your recipes, or any!, is there a way to work out which tin size to use – if not shown? Eg. This bread shows a 1lb tin at start and a 2lb in the recipe! Going to make today! Also does the bread ‘crisp up’ on wire rack after releasing from tin or some other way! Sorry for long text!! Richard. Love breads and desserts!

    1. Hi Richard thank you so much for taking the time to read my blog and to comment on my bread recipes. It’s fantastic that you are baking your own bread!
      I will address each query in order:

      The tin used for my Farmhouse White Loaf is a 3lb tin that is quite deep 21cm x 13cm x 12cm (LxWxD). Because your loaves aren’t rising, may I suggest checking the yeast that you’re using first of all. Also, it’s really important to ensure your dough is kept in a draught free environment – placing it somewhere warm (but not hot) will also help the yeast to work.

      As for this recipe, it is one of the earliest on my site and definitely needs a rewrite! As it was written while I was still using a bread maker to mix and carry out the first dough proof. That said the recipe/quantities/timings are still good, although you may have noted that in more recent recipes I use 500g of flour. I would recommend using a 2lb or 3lb loaf tin. When I rewrite this post it will be using the standard 500g of flour and baking in a 3lb loaf tin.

      I always tip my baked bread out of it’s tin and bake for a further 5-10 minutes to ensure the base and sides have a crisp finish.

      As for bread tin sizes, it all depends on what size loaf you want. For example some 3lb loaf tins may be longer yet not as deep as the one I use. If the flour quantity is 500g or less – 3lb tin, 500-750g of flour – 4lb tin.

      I hope that this info helps? Your comment has raised a few issues, and seeing as I bake all different types of bread on a regular basis it would perhaps be a good idea for me to write a blog post on the basics of bread making.

      If you want to see more of my bakes then take a look at my Instagram account @sammiefeasting. I have a stories board of all my recent bread bakes.

      Happy baking, Sammie.

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