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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0:00 Ingredients
2:51 Form the loaf
3:52 Bake in the oven
4:32 Cool down and slice
5:14 Does bread make you fat?
#BreadRecipe #HealthyBreadRecipe #HealthyEmmie #bread
What is the healthiest bread recipe? In this video, I'm going to be sharing with you my homemade bread recipe with only two ingredients. Homemade bread is one of my favorite foods of all time. Also, I've decided to settle the debate about whether or not bread makes you fat and tell you why I eat it. If you're looking for an easy, healthy bread recipe, try this one!
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3 Ingredient Italian NO KNEAD BREAD | The Easiest way to make Bread
No Knead Bread Recipe - Easy Bread Recipe 2 ways!
PRE-ORDER MY COOKBOOK ❤ :
Detailed No Knead Bread Recipe:
Easy No Knead Bread:
- 1¼ cups (300g) lukewarm water + more as needed.
- 2½ tsp salt
- 2 tsp (7g) any dried yeast
- 3 cups (420g) all-purpose flour, plus more for dusting
If you are using the Zero Effort Method, only use 1 tsp of yeast.
If your dough seems dry, don't be afraid to add an extra 2-3 tbsp of water.
Every flour absorbs liquids differently. We are looking for a sticky soft dough (check
video for visuals).
Enjoy!
♥
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical,
without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:47 First Method to make Bread
02:15 Second Method to make Bread
04:12 Prep the Dutch Oven and shape the Bread
05:00 Bake the Breads
07:00 Let's compare the two breads
07:35 Ways to use this bread
How to Make the Healthiest Sourdough Bread Ever (Full Recipe)
This nutritious and healthy high-fiber sourdough bread has lots of whole grains, seeds, and oats but has a mild flavor and a touch of sweetness thanks to the honey added to the dough. I designed this soft sourdough sandwich bread for my kid's school lunches and morning toast, but it turns out I enjoy it just the same.
???? FULL RECIPE HERE:
➡ LEVAIN INGREDIENTS:
● 33g whole wheat
● 33g white flour (all-purpose)
● 66g water
● 7g ripe sourdough starter (100% hydration)
➡ SEED SOAKER INGREDIENTS:
● 57g rolled oats
● 25g sesame seeds
● 25g pumpkin seeds
● 16g sunflower seeds
● 16g flaxseeds
● 16g chia seeds
● 179g water
➡ TANGZHONG INGREDIENTS:
● 82g whole wheat flour
● 328g whole milk
➡ DOUGH MIX INGREDIENTS:
● 459g whole wheat flour
● 213g white flour (all-purpose)
● 57g honey
● 16g wheat bran
● 354g water
● 16g fine sea salt
● 138g ripe levain
➡ TOPPING:
● 50/50 mix of black and white sesame seeds (or all one color), optional
???? EQUIPMENT
Two 9x4x4 Pullman pans (affiliate):
All my favorite baking tools for this bread:
???? CHAPTERS
00:00 Intro
01:04 Baking Schedule
02:07 Bread Overview
02:23 Step 1. Levain & soaker
02:51 Step 2. Tangzhong
03:23 Step 3. Mix
04:56 Step 4: Bulk fermentation
05:32 Step 5: Divide & preshape
07:16 Step 6: Shape
09:03 Step 7: Proof
09:18 Step 8: Bake
10:17 Outro
#baking #sourdough #healthy
No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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Baking Bread with Fresh Milled Flour | Homemade Daily Loaf of Bread
Milling Flour At Home for My Daily Loaf of Bread Recipe | Made From Scratch
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My whole wheat bread recipe
4 cups hard wheat flour
1/2 c oats
1 2/3 cups luke warm water
2-4 T sugar
4 T fat (olive oil, butter, coconut oil)
2 t salt
2 t yeast
Mix flour and oats.
Mix water, fat, sugar, salt, yeast.
Mix wet into dry.
Work dough and knead 8-10 minutes.
Rest in an oiled bowl with a cover 30-60 minutes.
De gas and re shape into a loaf.
Press into a greased bread pan.
Oil and cover with cream wrap.
Preheat oven to 350’f.
Allow dough to rise 30-50 minutes until it is 1 1/2-2 inches above bread pan.
Remove plastic wrap.
Bake 20 min.
Add foil tent and bake 15-20 min until bread thumps.
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