Hi there, thank you for stopping by. So today I have this Crunchy Seeded Bread recipe to share with you. And it tastes utterly amazing. Because each mouthful is filled with the taste of freshly baked bread and nutty, mixed seeds, including; poppy, sunflower, sesame and pumpkin seeds. So easy to make, either by hand, bread maker or stand mixer with dough hook attachment.
Making this bread using my bread maker, stand mixer and by hand. Especially as each method is rigorously tested and gives consistently delicious results. While the seeds give this bread incredible crunch and flavour, especially good when toasted.
Alternatively, for a higher fibre bread loaf, as seen above, use 90g of strong wholemeal flour and 360g of strong white flour. All other ingredients and method stay unchanged.
Recipe : Makes One Crunchy Seeded Bread Loaf
260ml Water – tepid
7g Sachet Dried Yeast – I use Allinson easy bake
1tbsp Runny Honey
450g/1lb Strong White Bread Flour
4tbsp Mixed Seed (I used a mixture of poppy, sesame, sunflower and pumpkin)
1tbsp Unsalted Butter – plus extra for greasing the loaf tin
7g Salt – I use Maldon
Method :
Bowl – refers to bread maker tin, stand mixer bowl or large bowl for hand mixing.
Making The Bread Dough
First of all, 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. Add 3 tablespoons of mixed seeds when prompted by your machine during the mixing process.
When using a stand mixer, attach a dough hook, mix for 8 minutes. Now add 3 tablespoons of mixed seeds and continue to mix for a further 2-3 minutes. Remove dough and place in a buttered bowl cover in cling film and leave until doubled in size (1-2 hours).
And 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, because if you add extra flour the finished bread will be dry. After a good 10 minutes kneading, the dough should have a smooth elasticity. Add 3 tablespoons of mixed seeds and knead into the dough until evenly dispersed. Place the kneaded dough into a buttered bowl, cover in cling film and leave until doubled in size, 1-2 hours.
Shaping The Dough Into A Loaf
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). Doing so builds structure into your loaf.
Next, place the dough into a buttered 2lb place your shaped loaf.
Cover with a clean cotton tea towel and put in a draught free place until doubled in size – 1-2 hours.
Adding The Crunchy Seeded Topping
Lightly brush the surface with water, or spray with water and sprinkle over the remaining tablespoon of mixed seeds, pressing them lightly into the top of the dough.
Preheat the oven to 220C/200C fan, gas mark 7, 425F.
Baking The Seeded Bread
Place the proofed dough into the oven and bake for 20-25 minutes. The bread should be a golden brown and sound hollow when knocked with your knuckle on the base. For an extra crunchy crust, I turn my loaf straight out onto the oven rack to crisp up the base for a few minutes, while I quickly wash the loaf tin up. CAREFUL THE TIN IS VERY HOT!!
As soon as the Crunchy Seeded Bread is baked remove from the oven. Turn out of the tin, if not already done and place on a cooling rack. Leave to cool completely.
Breathe in deeply. It doesn’t matter how many times I bake bread, the smell is amazing!!
Most importantly you should wait until the loaf is cooled, or only just warm. Otherwise, cutting through the bread when it’s hot will result in a squished loaf! It’s worth the wait, I promise.
Also, allowing the bread to cool makes the crumb lighter, helps the loaf keep it’s shape and is more easily digested.
Yummy, scrummy a big bite for my rumbly tummy!
I love eating this Crunchy Seeded Bread sliced and toasted ( I know I’ve also said that about my Oat Bran White Bread – I can have two favourites?!). Also it is ideal for 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 an easy, everyday loaf, perfect for feasting and sharing!
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Baking bread at home is such a rewarding experience and a great way to get children involved in the kitchen. Since it is very difficult to over work bread made by hand, dough is the perfect medium for them to practice with. Also, I find when they have had a hand in making something, such as my Better Than Takeout Pizza they are much more inclined to eat what they’ve made and also try new flavours. And this can work for adults too!
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
Sammie x
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