How To make Brown Seed Bread
2 c Flour, all purpose
1 c Whole wheat flour
1 c Natural bran
1 c Quick cooking rolled oats
2 tb Sesame seeds
2 tb Poppy seeds
1 tb Baking powder
1 1/2 ts Baking soda
1 ts Salt
1/4 c Liquid honey
2 c Plain yogurt
In large bowl, combine all-purpose and whole wheat flours, natural bran, rolled oats, sesame and poppy seeds, baking powder, baking soda and salt; stir in honey. Add enough of the yogurt to make sticky dough. Knead lightly in bowl until dough is well blended. Fit dough into one greased 9x5 in. (2L) loaf pan. Bake in 375F oven for 40 min., or until tester comes out clean.
How To make Brown Seed Bread's Videos
Multigrain bread | Healthy Recipe
The ingredients needed for this multigrain bread recipe are :
• Milk – 200ml
• Wholewheat flour – 200g
• Flaxseed (grounded) – 50g
• Pumpkin seeds – 1 Tbs
• Sunflower seeds – 1 Tbs
• Black sesame seeds – 1 Tbs
• White sesame seeds – 1 Tbs
• Brown sugar – 1 Tbs
• Salt – ½ Tsp
• Olive oil – 2 Tbs
• Oats – 1 Tbs
• Yeast – 2 Tsp
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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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Hovis seed sensations brown bread
Really nice bread toasted or in a sandwich x
Wonderful seed bread! Eggless, low-carb and gluten-free! #shorts
Are you ready for the healthiest bread ever? because this seed brown bread is gluten-free and yet very easy to make! It doesn’t need any proofing or any yeast nor does it need any baking powder! It is also packed with nutrients good oils, and protein, and it is also low in carbs!
Wonderful seed bread! Eggless, low-carb and gluten-free!
INGREDIENTS:
150g oatmeal
130 g sunflower seeds
100 g flax seeds (50% of them are ground)
60g chopped hazelnuts
20g pumpkin seeds
20g chia seeds
20g psyllium husks
1 tsp salt
1 - 2 tbsp agave syrup
3 tablespoons olive oil
350ml warm water
METHOD:
Mix all the ingredients in a bowl, and allow the dough to rest from 2 to 24 hours.
Line and grease a 25cm mold, then add the bread dough, pack it in gently and flatten the surface.
Bake for 30 minutes at 180 degrees Celsius, remove the bread from the oven, flip it, and add some oatmeal on the top, then bake it for 30-40 minutes more at 200 degrees Celsius.
VERY IMPORTANT: Before cutting, allow to cool completely, otherwise the bread will fall apart!
CUPS CONVERSION:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
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Wonderful seed bread! Eggless, low-carb and gluten-free! - Recipe by chef Jana Pinheiro
Whole Wheat Flax Seed Bread
This is a very good bread that I have made so far.
Ingredients:
1 cup lukewarm water (110-115 deg.)
1 cup milk
1 ts. sugar
1 tb. active dry yeast
1/4 cup date sugar or brown sugar or honey
1 ts. salt
1 large egg
2 tb. oil or melted butter
1 cup all-purpose flour
3 to 3+1/2 cups whole wheat flour
1-2 tbsp whole flax seeds
Method:
1. Mix water, milk, sugar, and yeast together in the electric mixer bowl, and let sit for 10-15 minutes or until bubbles appear. then add 1 cup all-purpose flour to the yeast mixture. Mix and let rise for 45-60 minutes, if wanted. This is an optional step. I skip this step.
2. Mix in 1 cup of wholewheat flour, add oil, egg, date sugar, whole flax seeds, and salt to the dough.
3. Keep adding whole wheat flour 2-4 tbsp at a time, beat with dough hook attachment for 8 minutes or until elastic.
4. Coat dough and bowl with oil, cover, and let rise for 1 hour or until double in size.
5. Punch dough down and turn dough onto a floured work surface. Knead for a few minutes. Divide the dough into two portions. Shape each portion into a loaf. Place each loaf into a greased loaf pan. Makes two loaves. Cover and let rise for 1 hour.
6. Bake at 375 deg. for 30-35 minutes. Brush the loaves with melted butter immediately after the bread comes out of the oven. Let the loaves sit in the pans for 10 minutes before removing the bread from the pans. Cool completely before slicing.