NO KNEAD MULTI SEED BREAD Recipe/Easy and tasty Multi seed bread
No Knead multi seed healthy Bread,Super easy, Super tasty.
No Knead Bread recipe is so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. Totally hands-off.
Seeds are packed with minerals,vitamins,healthy fat(mono and poly unsaturated fat),dietary proteins,anti oxidants,soluble fibers..so its been proved that seeds when consumed as part of healthy diet can help us to maintain a healthy heart,a powerful immune system in our body and to have a strong musculoskeletal system.
So Let's make a tasty bread which can include all the goodness of seeds (sesame seeds,pumpkin seeds,flax seeds,sunflower seeds)as well as oats.
Here is the recipe to make a healthy,multiseed bread.
It requires no kneading. It uses no special, equipment or techniques. And it takes very little effort.
Ingredients
200 ml warm milk (+/_1 tablespoon)
1tsp Active dried yeast
3 Tablespoon Sugar
312 gms (2 and half cups) All purpose flour.
You can also add whole wheat flour in this recipe.100 percent whole wheat flour bread will not be very soft as it contain less gluten.I have tried with 1/3 rd part of flour with whole wheat flour and they came out equally tasty as this bread ,but the texture of the bread will be a bit denser than this bread.
Milk powder 2 tablespoons (optional..but this can give a nice aroma and texture to our bread)
1 Egg(you can substitute this with 1/4 cup yogurt )
1 tsp Salt
50 gms Butter
2 Tablespoons of Sesame seeds,Pumpkin seeds,Sunflower seeds,and oats.Grind 1 tablespoon of Flax seeds which will be approximately 2 tablespoons of powdered flaxseeds.
Method:
STEP 1
Prepare the dough.
1.Activate the dried yeast.
Pour 200ml warm milk into a bowl and sprinkle over the yeast and sugar. Stir well until sugar and yeast get dissolved.
2.Measure the dry ingredients: flour,milk powder and salt
3.Combine the wet and dry ingredients and then add butter.As this is a no knead bread we need our dough to be more on sticky side.sSo you can add 1or 2 tablespoons of milk accordingly.
STEP 2
First proofing
Wrap it with a plastic film and keep it aside in a warm environment (for 6-8 hours) for the first proofing.
Go for an overnight proofing if you want to bake it in the morning.
After six hours,degas the fermented dough and then pull and stretch the dough.
STEP 3
Shape the dough.
Transfer it into a baking vessel.
STEP4
Second Proofing for 60 minutes.
Cover the pan with cling film Make the dough rest for the second proofing.
Approximately after 1 hour the dough will get doubled in size.
STEP 5
Bake the bread.
Bake at 400 degree F for 35-40 minutes.
You will get a beautifully caramelized golden brown crusted loaf of nutrition packed multiseed bread.I like soft crust....So i Smeared it with lil butter to make the crust more soft.
Turn the bread out onto a wire rack and leave to cool for 10-15 mins before slicing.
The inside of the bread will be very soft ,airy and so moistened.I hope you will try this recipe and i am sure your whole family would love this bread.
Enjoy Baking No knead Bread in your kitchen.
Banana walnut cake Recipe:
EASY NO KNEAD FOCACCIA BREAD :
Quick and Delicious Whole-Wheat & Seed Bread
Here's an easy recipe for whole-wheat bread that requires no kneading and no rise time. Bread in an hour. Yum.
Recipe
1/3 cup raw unsalted sunflower seeds
3 tbsp flaxseed
3 tbsp sesame seeds
2 cups whole-wheat flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
1/2 cup olive oil
1 1/2 cups buttermilk (see how to make buttermilk in our other video)
1 cup rolled oats
2 tbsp honey
Preheat oven 350 degrees.
Toast seeds in a dry skillet over medium heat until they begin to pop and brown, 3-5 minutes. Set aside to cool. Reserve 2 tbsp to use on top of the bread later.
Add flour, baking powder, baking soda, salt to a large bowl and whisk together. Mix in toasted seeds, except for the 2 tbsp reserved seeds.
In a separate bowl whisk eggs, buttermilk, and oil. Mix in oats and honey.
Pour the wet ingredients into the dry ingredients and mix together until combined. Don't over mix.
Pour into 1 5x9 pan or 2 4x7 pans prepared with cooking spray. Sprinkle with the reserved seeds.
Bake until golden brown in 5x9 pan for 55-60 minutes and 2 4x7 pans for 45-50 minutes.
Let cool in the pans for 30 minutes on a cooling rack. Remove from pans and cool completely on the cooling rack.
Who are we kidding, cut into it while it's still a little warm so the butter will melt. Great as toast.
Bake bread and be happy!
How to Make Multigrain Seed Bread from Scratch
Preparation for Fresh Bread in the Morning:
Follow steps 1-7 the evening before you want to make this bread. Refrigerate.
Remove the bowl from the refrigerator and let it come to room temperature, about 1-2 hours (depending on your climate).
Remove the dough from the bowl onto a lightly oiled surface, and shape into a loaf. Brush the surface with water, sprinkle some black sesame seeds and flaxseeds on top. Let it rise until doubled in size.
Continue with steps 9-10!
Troubleshooting:
a.) My crust and seeds are golden brown, but the bread is undercooked. How do I continue to bake it without burning the crust?
Answer: Remove the loaf from the oven, and tent it with a double layer of aluminum foil. This should protect the crust while the rest of the loaf can continue to bake!
b.) I don’t understand what the stretch-and-fold technique is. How do I do this?
Answer: Nothing YouTube can’t fix. Check this video out of Peter Reinhart.
c.) I sliced up the bread as soon as it came out of the oven, why is it too soft?
Answer: It’s important to let your loaves sit on a cooling rack after you’ve baked it, because it’s still undergoing the last of it’s cooking phase. As tempting as it is, resist the urge to slice into it immediately!
Multigrain Seed Bread
Serves: 1 loaf Prep Time: 2 Hours Cooking Time: 35 Minutes 35 Minutes
Nutrition facts: 200 calories 20 grams fat
Ingredients
½ cup multigrain cereal
2 cups boiled water
7 grams active yeast
4 ⅓ cups Bread Flour
1.5 tablespoons olive oil
1.5 tablespoons coco sugar
1.5 tsp sea salt (not iodized fine salt)
2 teaspoons white sesame seeds
2 teaspoons black sesame seeds
2 teaspoons flax seeds
1.5 tablespoons sunflower seeds
2 cups boiling water (for oven steam)
Additional seeds for toppings (flax, black sesame, sunflower)
Instructions
Soak multigrain cereal in a bowl with 2 cups of boiling water, and let cool down on the counter until the water is room temperature.
Mix in yeast, give it a minute to come to life by foaming up a little.
In a separate bowl, whisk together the salt, coco sugar and bread flour.
Whisk in 1 cup of flour mixture and the olive oil into the cereal mixture until fully incorporated. Mix the rest of the flour, 1 cup at a time with a wooden spoon, until the dough comes together.
Lightly dust your work surface with some bread flour, and turn out the dough to the counter. Knead it until it becomes smooth and pliable, about 10 minutes. I prefer to do this by hand over a stand mixer to prevent over-kneading.
shape your dough then place into an oiled bowl Cover with a moist dish cloth and leave it aside until it has doubled in size, about an hour.
Once your dough has risen, punch the air out of it and turn it out onto a lightly oiled work surface. Flatten the ball, and then sprinkle the sesame seeds, flax seeds, and sunflower seeds over it.
Using the stretch-and-fold technique, gently incorporate all the seeds into the dough whilst also working the gluten. Leave covered on the counter for 20 minutes. Repeat the stretch and fold one more time. Meanwhile, preheat your oven to 215°C
After two stretch-and-folds, shape your dough into an oval loaf and place onto your baking sheet. Brush with water, and sprinkle Black Sesame Seeds and Flax Seeds on top. Cover for it’s final rise, 20 more minutes.
Brush the surface with water again, and gently pat in the sunflower seeds. Score the loaf 3 times, and then pop it in the oven.
Pour 2 cups of boiling water into the pan underneath the dough rack, and then close the door. Set your timer to 25 minutes
After 25 minutes, remove the waterpan. Continue to bake for another 10 minutes.
Let it rest on a cooling rack for at least 30 minutes before cutting into it!
Healthy Seed and Nut Bread Recipe I Paleo Bread Recipe I Stone Age Bread I Risingyeast
Today I demonstrate this really Quick and easy-to-make Healthy seed and nut bread (Paleo Bread) recipe, made without eggs, yeast, flour, or any butter. This bread contains many great nutrients, is very filling, and is a great alternative to white bread.
Really simple to make just from nuts and seeds, little salt and oil. You have to try this recipe out.
This bread has quite a few names: stone age bread, paleo bread, nordic nut bread, seed, and nut bread
#healthybread #paleorecipes #paleofood
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Kitchen tools I love to use:
Stackable bowl set:
Hand blender:
Baking pan:
Bread knife:
Cooling rack:
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Recipe for the best nut & seed bread recipe:
1/3 C Sunflower Seed (45g)
1/3 C Cashew Nuts (47g)
1/3 C Pumpkin Seed (40g)
1/3 C Crushed Flaxseed (50g)
1/3 C Sesame Seed (47g)
1/3 C Psyllium Husk (26g)
1 Tsp Sea Salt
1 Tbsp Honey
2 Tbsp Olive Oil
1 Tbsp Chia Seed
1/3 C Walnuts (35g)
1 C Warm Water (236 ml)
1/3 C Blanched Almonds (49g)
1.Step
Combine all the ingredients in a bowl.
2.Step
Add warm water and let it rest for an hour.
3.Step
Put the dough into the baking pan and press the dough to make it compact.
4.Step
Bake it at 356 F ( 180 Degrees ) for 55 minutes.
5.Step
Let it cool for an hour (it must be completely cooled before cutting it).
Nordic Nut and Seed Bread Recipe
This Nordic Nut and Seed Bread is the bomb!
Paleo, keto, gluten-free and sturdy enough to hold the biggest portion of smashed avocado ^_^
Full recipe at
Quick & Simple Oat Seed Bread: No Yeast, No Flour, No Kneading - Ready In Just 90 Minutes!
Easy oat seed bread is made with no yeast and no flour. It's a dense healthy loaf that's perfect for toasting. Enjoy with butter, smashed avocado or your favourite toppings. There is no kneading, no yeast, easily mixed by hand and packed full of flavour and texture. I was sceptical after baking as it didn't look like normal bread. Then I toasted a slice of oat bread and added a little butter and it was amazing. A cross between a very healthy bread and a cracker. Possibly the best-seeded bread without yeast I have tasted.
#oatbread #oatseededbread #noyeastoatbread #healthybread
Takes = prep. 20 minutes + cooling
Bakes = 60 minutes
Makes = 1 small loaf 13 slices
Store = in the fridge for 1 week, freezer for a few months
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Chapters
0:00 How to make an easy oat seed bread
0:26 step 1 add all dry ingredients
2:00 step 2 whisk to combine
2:24 step 3 add maple syrup to water and combine with dry ingredients
3:00 preheat oven 180˚C fan, 200˚C, 350˚F fan, 370˚F
3:40 step 4 rest for 5 to 10 mins and prepare your loaf tin
4:34 step 5 add bread dough to the tin
4:55 step 6 first bake for 30 mins until golden
5:05 step 7 remove and flip over
5:23 step 8 bake for an extra 30 mins until golden
5:45 cool completely before slicing
6:28 taste test
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Ingredients
Porridge oats – 300g (3 cups)
Sesame seeds – 80g (1/2 cup)
Chia seeds* – 60g (1/2 cup)
Pumpkin seeds – 70g *1/2 cup)
Sunflower seeds – 60g (1/2 cup)
Flaxseed or linseed – 1 tablespoon
Ground flaxseed or psyllium husks – 40g (1/2 cup)
Salt – 1 teaspoon
Baking powder – 1 teaspoon
Maple syrup – 1 tablespoon
Warm water – 500ml (2 cups)
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