Bread mixed with seeds, flax seeds and sesame seeds

Category: Sourdough bread
Bread mixed with seeds, flax seeds and sesame seeds

Ingredients

Lobe:
Oat flakes "Hercules" 40g.
Sunflower seeds 30g.
Flax-seed 30g.
Water 100g.
Dough:
Whole lobe
Rye sourdough (100% hydration) 260g.
Wheat flour 160g.
Rye flour 100g.
Salt 1.5h l.
Syrup 1 st. l.
Water 100g.
Sesame seeds for rolling bread

Cooking method

  • Prepare a lobe. Pour oatmeal, seeds and flaxseeds with water and refrigerate for about 12 hours to swell.
  • Bread mixed with seeds, flax seeds and sesame seeds
  • Mix the sourdough with seeds, molasses, water. Pour HP into a bucket. Top with flour, salt. Turn on kneading for any program for 10 minutes. The dough is sticky, smeared on the bottom:
  • Bread mixed with seeds, flax seeds and sesame seeds
  • After kneading the HP, turn it off and leave the dough to rest for 20 minutes. Then, with wet hands, put the dough on a silicone mat moistened with water:
  • Bread mixed with seeds, flax seeds and sesame seeds
  • Make a layer with wet hands:
  • Bread mixed with seeds, flax seeds and sesame seeds
  • Fold to center:
  • Bread mixed with seeds, flax seeds and sesame seeds
  • Once again:
  • Bread mixed with seeds, flax seeds and sesame seeds
  • Turn the workpiece over with the seam down and round. Lubricate liberally with water.
  • Roll in sesame seeds and put in a greased form:
  • Bread mixed with seeds, flax seeds and sesame seeds
  • Cover with a towel and place in a warm place for 2x enlargement. I put in the oven with the light on and a pot of boiling water. I rushed to bake for dinner in 2 hours, it turned out to be little time - it cracked! More is needed.
  • Put a bowl of boiling water in the oven. Bake in a preheated oven at 240C for 15 minutes, then lower the temperature to 200 and bake for another 40 minutes.
  • Cool on a wire rack.
  • Very fragrant and tasty bread with airy crumb !!!
  • I will definitely bake some more !!
  • The recipe is taken from here 🔗, with my changes. Thanks to author Anna !!


fugaska
beauty! killed on the spot !!! I can already feel the crunch of sesame seeds ...
Damn, I must try to bake in HP - I don't have an oven ...
IRR
On the first photo, it's not bread, but a geographic map on a crust. Mistletoe, Where do you get the flax seed? We only have a pharmacy ... tama? And what do they taste like? never tried
Omela
Quote: IRR

Where do you get the flax seed? We only have a pharmacy ... tama? And what do they taste like? never tried
IRR, that's exactly where I take it. I also tasted it for the first time, like sesame.

Quote: fugaska

I have to try to bake in HP - I don't have an oven ...
Fugasik, come on, you already buy an oven, at least a mini, eh ???
fugaska
not nada! do not need an oven !!! I'm already going through the door sideways !!!! and in general, the dishwasher is better !!!
lesik_l
Quote: IRR

Where do you get the flax seed? We only have a pharmacy.

IRR, look at the bazaar at the village grandmothers. Usually they sell beans, grain, seeds. And if not, I can buy you from us
IRR
Quote: lesik_l

IRR, look at the bazaar at the village grandmothers. Usually they sell beans, grain, seeds. And if not, I can buy you from us
lesik_l, while it suffers. I'll ask you at the pharmacy. But if not, I will definitely use
Yaroslavna
Omela, this bread has something in common with the Fragrant bread that AXIOMA baked. I got two rolls there on the way out and the HP was heavily poured, and you have just what you need. Thank you. This bread seemed a bit harsh to me, but my husband really liked it. So, we will bake!
On the advice of the author of these breads, I froze one loaf. Has not thawed yet, I wonder what will happen.

Where do you get the flax seed? We only have a pharmacy.
and I buy in pharmacies both light and dark seeds, and flaxseed flour is also there.
Omela
Quote: Yaroslavna

This bread seemed harsh to me,
Yaroslavna , not agreeing with you !!!!! The crumb is very airy. Have you soaked seeds overnight?
Yaroslavna
Omela, once soaked the seeds, they did not absorb all the water. In addition, flax turned the liquid into jelly. The second time I did not soak, from here and the impression of the hardness of the bread.
Without a doubt, I will bake according to your recipe. How will this happen - I will unsubscribe and post the report.
Omela
Quote: Yaroslavna

soaked the seeds, they did not absorb all the water. In addition, flax turned the liquid into jelly.
I soaked it in a jar, all the water was absorbed. How it looked can be seen in the first photo. Yaroslavna , good luck!
Natay
Good evening! I was very interested in the recipe. And at least approximately how much water should the seeds be poured into?
Omela
Quote: Natay

And at least approximately how much water should the seeds be poured into?
NatayWhy approximately ?? The recipe says exactly:

Lobe:
Oat flakes "Hercules" 40g.
Sunflower seeds 30g.
Flaxseed 30g.
Water 100g.
Natay
Sorry, I haven't read it
Omela
Natay , it happens! Good luck!
Omela
I made this bread again today. By mistake, I sprinkled wheat flour by 100 g more, the water had to be added "by eye". Kneading completely on the "dough" program (1.5 hours). Second proofing for 3 hours. As a result, the bread did not crack and grew much more:

Bread mixed with seeds, flax seeds and sesame seeds

Cut a little later, it cools down!
Omela
And the cut:

Bread mixed with seeds, flax seeds and sesame seeds
lesik_l
What a beautiful bread turned out
Omela
lesik_l , Thank you! It's also delicious!
Olima
Hello members of the forum, take me into your ranks? I am a partisan on this site all the time, but somehow I did not dare to write, but the recipe for this bread hooked me up and now it remains to wait until my leaven is ripe. And I also wanted to ask: If I feed her for 4 days, then on the 5th day can I put bread on it? Or do you still need to feed her before kneading?
Omela
Olima , welcome to the forum! We welcome you to our ranks. Feel free to write and ask! We will definitely give you advice and help.

Quote: Olima

If I feed her for 4 days, can I put bread on her on the 5th day? Or do you still need to feed her before kneading?
I don’t know what sourdough you grow, where you store it and how you feed it !!! An active leaven is needed for baking bread. Mine lives in the refrigerator, so I feed it before baking bread, wait for activity and then bake it.
Olima
Oh, and in truth, I didn't write the most important thing! I decided that everyone and everything should know, including what my leaven is. Well, but seriously, I have rye leaven, I feed it at 50g. rye flour and 50g of water, it is in my kitchen on the cabinet. Today is the 5th day, last night at 7 o'clock I fed the last time.
Omela
Olima , that is, so I understand that you have it young, just grown ??? Day 5 is the final one ??? You can use it when it is at its peak, that is, it will increase 2-2.5 times. To be on the safe side, add 1g to the bread for the first time. yeast. In the future, when it gets stronger for you, this will no longer be necessary. Good luck!
Olima
Yes, today is the last day, only she probably already outplayed me, since the hat is not convex, but slept down. It's warm in our kitchen, and I missed it. I had to knead the bread right away in the morning, but I slipped. And now what should I do? Feed it again or put it in the refrigerator, and then wake it up, feed it, etc. before baking?
Omela
Olima , calmness, only calmness !!! First, decide when you will bake? If today, then you do not need to put in the refrigerator, feed and wait for activity. It's hot in my kitchen too. The leaven begins to be active in 3-4 hours. If tomorrow you bake, feed, wait for the first signs of activity - bubbles (I have somewhere in 1 hour), and put it in the refrigerator. And before baking, as you write:

Quote: Olima

and then wake up, feed, etc. before baking?

In general, you can read about sourdough here and ask a question: Starter cultures in questions and answers
Lozja
Mistletoe, do you have to bake with steam? I have tried steam twice on other products, I didn’t like the result. My bread has already grown, now the oven is warming up. So I think steam is required? Sorry to spoil such a cool bread.
Or the whole point is that I put a bowl of water UNDER a form with bread, that is, it turns out right under the form itself, very close to it. Maybe that's why the bottom came out of some kind of steamed products, and not baked? Maybe, really, if you put a bowl of water next to, and not under the form, then everything will be fine? In general, all in doubt, and the oven is already warming up.
Omela
Lozja , if still had time! You can simply spray into the oven 3 times for the first 15 minutes. I hope you succeed!
Lozja
Quote: Omela

Lozja , if still had time! You can simply spray into the oven 3 times for the first 15 minutes. I hope you succeed!

Already baking. For the first 15 minutes I put a mold with boiling water next to it. Now I will turn down the temperature and clean it. Thanks for the ambulance.

By the way, I went and looked ... This is my second sourdough bread and both times the bread does not rise in the oven. That is, how much it has grown during the proofing period remains the same. Should it be so or not? Somehow strange. Or is it all about rye? This one seems to be mixed.
Lozja
I don't directly know how this can be done - wait 10 hours after baking before cutting the rye bread (read somewhere). Well this is where to get such willpower?
Omela, I have already tried it, the bread is wonderful! Well, sho, sho the roof is flat and a little burnt ... But what a taste!
As I understand it, you shouldn't wait for such growth in the oven on sourdough, like bread with yeast. This is my conclusion. But on proofing (3 hours) it grew by about 2.3 times without any problems. And also, probably, the roof is flat, because I didn't succeed in forming a loaf, the dough was softer than in your photo, I tried something, tried to scrape it off the rug, then I spat, put it in a mold, smoothed it with a wet hand and sprinkled with sesame seeds on top. Of course, when you form a loaf, the dome will then be present. Well, it didn't work out for me this time. And I was afraid to add flour, so as not to hammer the dough.
Thanks for the delicious bread! This is my first bread with all sorts of additives such as seeds, flax, cereals. Incredibly delicious!
Omela
Quote: Lozja

I don't directly know how this can be done - wait 10 hours after baking before cutting the rye bread (read somewhere).
Lozja , what are you? I'm waiting for 2 hours at most !!

Quote: Lozja

As I understand it, you shouldn't wait for such growth in the oven on sourdough, like bread with yeast.
I guess, yes. If the bread has grown well in the proofer, then it will no longer grow in the oven.

Quote: Lozja

I put it in a mold, smoothed it with a wet hand and sprinkled it with sesame seeds on top.
You did the right thing. I then crush along the edges and the middle, as it were, turns out to be a dome.

Quote: Lozja

This is my first bread with all sorts of additives such as seeds, flax, cereals. Incredibly delicious!
HOORAY!!!!! This is the most important thing !!!! We can, out of the corner of your eye, let me see !!
Lozja
Quote: Omela

We can, out of the corner of your eye, let me see !!

Well, except that the edge and the edge

Bread mixed with seeds, flax seeds and sesame seeds Bread mixed with seeds, flax seeds and sesame seeds
Omela
Lozja , the bread turned out great !! Leaky four !! I would still add flour next time, if you are thinking of baking. Look at the first page I photographed the kolobok. Have you had one?
Lozja
Quote: Omela

Lozja , the bread turned out great !! Leaky four !! I would still add flour next time, if you are thinking of baking. Look at the first page I photographed the kolobok. Have you had one?

There was no kolobok, because I don't have HP, I was kneading it with a mixer (hooks). And the dough looked like the one in your photo, but for some reason did not want to fold. But if you can add flour without prejudice to the bread, or at least add flour when forming a loaf, then we are always happy. So I will.
Half of the bread is gone.
IRR
Quote: Lozja

There was no gingerbread man, because I don't have HP,


So ... Mistletoe, we must do something. Moreover, Lozja - your namesake! Also Oksana. (okay, I don’t have weights ... well, Duc, but 2 HP)
Omela
In a whisper: I also like to knead with hooks more !!! And in HP I make a kolobok especially for clarity! BUT IRRku has long been time to dispossession !!!
Lozja
So I just got a mixer with hooks just the other day, before that I was kneading with "ryukami". The old Soviet mixer is half broken, the mother-in-law borrowed hers, but gave only with whisk. So I used my hands for the test. Now, like a thug - with hooks mesu - lyapota ... I like to knead dough with my hands, but not rye!
And this, I can't get sick of HP, so I won't be able to get through the door soon with these breads. And in general, I'm not the result, I'm interested in the process. And HP is somehow unsportsmanlike, threw it in and out. "And talk?"
Omela
Quote: Lozja

And HP is somehow unsportsmanlike, threw it in and out. "And talk?"
Lozja 🔗
Yaroslavna
Mistletoe, bread is already being baked.
In the recipe, I had to subtract 30g of millet. flour (130g) and add 5 tbsp. l. liquid, well, and added a drop of yeast. I just can't figure out why there is such a discrepancy between the liquid and flour with the recipe when baking sourdough bread (this is not the first time I have it).
Omela

Yaroslavna , I hope that the bread will turn out!

Quote: Yaroslavna

I just can't figure out why there is such a discrepancy between the liquid and flour with the recipe when baking sourdough bread (this is not the first time I have it).
Maybe because of the different consistency of the leaven? In any case, you did the right thing - you need to focus on your "kolobok".

I'm waiting for your impressions!
Yaroslavna
Vicky rye sourdough, to the 1st stage. l. added 130g each of flour and water = 260g (according to the recipe) ..
Omela,
the bread is delicious. Thank you For its aroma, taste and composition, it can be attributed to rye-wheat bread.
A deviation from the recipe - defended in the cold.
Lozja
Mistletoe! I try to bake rye breads with sourdough and yeast too. Yours with semushki still holds the palm with my husband. They agreed unanimously that this one was the tastiest so far. Tomorrow I will wake up my leaven and soak the seeds. Thanks again!
Omela
Yaroslavna , I'm glad you did it! How are the seeds ?? Were not solid ???
Omela
Quote: Lozja

Yours with semushki still holds the palm with my husband. They agreed unanimously that this one was the tastiest so far.
Lozja , HOORAY!!!!!!!!! 🔗
Yaroslavna
Omela
in my bookmarks it turns out your recipes prevail
Now the cooling buckwheat-wheat bread is waiting for tasting. Thank you for your skill and tirelessness.
And the seeds in the bread were not tough.
Lozja
Quote: Yaroslavna

Omela
in my bookmarks it turns out your recipes prevail
Now the cooling buckwheat-wheat bread is waiting for tasting.

I have it planned for tomorrow, too. Even beer appeared in the house for such an occasion (from alcohol at home, usually only vodka for grinding). Mistletoe, wait tomorrow with some bread. This was due to the purchase of buckwheat flour at a crazy price, I had to postpone a bit of baking of this bread and aim at buckwheat, I remembered that I had seen the recipe recently, let's look ... Well, from who else, if not from Mistletoe.

And the seeds in the bread were not tough.

And I did not understand at all where these semushki were, I never caught anything like that, but the taste of the bread is awesome.
Omela
Lozja, Yaroslavna, girls, embarrassed me straight !!! I am so glad that you liked my bread !!! Bake for the health of yourself and your loved ones !!
Leelah
Quote: Olima

If I feed her for 4 days, can I put bread on her on the 5th day? Or do you still need to feed her before kneading?
It depends on how you feed. And what a flour.
Elena_Kamch
Omela, but how does bread get such a shiny roof? Need to lubricate something?
Omela
Elena_Kamch , after baking, I grease the bread with vegetable oil.
Elena_Kamch
Thank you so much! The bread is very soulful and beautiful
And my seeds do not stick to the top in any way. After proofing, they are barely still present, and after baking, half of them fly off. Do you need to somehow press them into the surface of the bread?

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