How To make Brown Seed Bread

Copycat Dave's Multi-Seed Whole Wheat Bread | Step--by-Step Instructions ????

This is a GREAT loaf of bread! Way better than Dave's. Better texture, and way less expensive than the real thing. Adjust the seeds to your liking. No need to stick to my recipe -- be creative and do your own thing. Recipe is printed down below. Hope you'll enjoy.

COPYCAT DAVE’S BREAD
1 1/2 cup warm water
3 tablespoons olive oil
2 tablespoons honey, agave or molasses
1 1/2 cup whole wheat flour
1 1/2 cup bread flour or all -purpose flour
3 tablespoons vital wheat gluten
1 1/4 teaspoon salt
1 tablespoon dry active yeast
1/2 c. uncooked old-fashioned oats
3 tablespoons ground flax seed
1/4 c. sunflower seed
2 tablespoons amaranth
2 tablespoons chia seed
2 tablespoons raw pumpkin seed
2 tablespoons whole flax seeds
1 tablespoons sesame seed
2 tablespoons poppy seed
And a combination of seeds (approximately ½ cup) to roll the dough in prior to baking

In the bowl of a mixer, with a kneading hook, add all of the ingredients. On medium speed, begin mixing to incorporate all of the ingredients.

Once the ingredients are combined, turn the mixer down to low kneading speed and knead for 10 minutes. If the dough seems too dry, you can add a tablespoon of water. If it’s too wet, you can add a tablespoon or so of flour. The dough should be able to clean the sides of the bowl as it mixes as well as wrapping around the dough hook for a good kneading action.

After the kneading time, remove the dough from the mixing bowl. Oil the bowl with olive oil. Shape the dough into a ball and place it into the greased bowl. Turn the dough over so you can oil that side as well. Cover with plastic wrap and place in a warm location. Let rise until dough has doubled.

Once risen, remove dough from bowl. Punch down and with your hands (or rolling pin), spread the dough out into a rectangular shape. From the long end begin rolling the dough, tucking the ends in as you go. Be sure to pinch the end of the rolls and the long seam that runs down the length of the loaf.

Now it’s time to roll the loaf in the seeds. You can take your selection of seeds and place them in a dinner plate. First, wet your hands with water and moisten the loaf. Now roll the dough in the seeds, making sure to all sides, including the ends of the dough.
Place the finished dough into a greased 9”x5”x3” loaf pan. Cover with plastic wrap and allow to rise about 30-40 minutes until dough crests the rim of the baking pan. It should be about an 1” over the top.

While the dough is in its final rise, pre-heat your oven to 350 degrees F. Place your oven rack in the center-low position.

Once your loaf has risen in the pan, place it in the pre-heated oven and bake for approximately 40 minutes. Bread should sound hollow as you tap it on the bottom of the loaf or take its internal temperature with a kitchen thermometer. It should be 200-210 degrees F. Remove from oven and allow to cool before cutting.

NOTE: Next time I make this bread, I will seed only the top of the loaf (not on all sides and bottom).

If you like a sweeter bread, increase the sweetener to 3 tablespoons.
And – it’s way better than Dave’s!

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Easy seed bread | Heart Foundation NZ

If you’ve never baked bread or just looking for an easy loaf to cook, here’s the recipe for you.

Get the recipe and full nutrition information on our website:


Ingredients (serves 20)

• 1 tsp Dry yeast
• 2 cups Luke-warm water
• 2 cups Wholemeal flour
• 1 ½ cups White flour
• 1 cup Rolled oats

Method:

1. Mix the yeast into the water and allow to dissolve for 5-10 minutes
2. In a large bowl mix the flours, rolled oats and 3/4 of the sunflower and pumpkin seeds, then add salt and the water and yeast mixture
3. Mix well to combine then knead briefly with your hands
4. Cover with a plastic bag or wax wrap in the bowl and leave in a warm place for approximately 2 hours
5. Approximately every 30-40 minutes give the dough a short knead with wet hands, folding the dough over itself and pushing down once or twice
6. Grease one large or two small loaf tins and place the dough in the tins
7. Press the top of the dough to spread it out in the tin and make it flat on top, brush with a little water and sprinkle over the remaining sunflower and pumpkin seeds. Press the seeds gently down to help them stick
8. Pre-heat oven to 200°C
9. Leave the dough to rise for approximately 45 minutes or until it has doubled its original size then put into oven
10. Bake for 40 minutes
11. Remove from oven, turn loaves out of the tin and place on a rack to cool

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