How to bake German Whole Wheat Bread with Sunflower Seeds ✪ MyGerman.Recipes
Whole Wheat Bread is much healthier than white bread and it also tastes much better! Here is a German recipe for a whole wheat bread with sunflower seeds - very delicious! Find out more about this recipe on my blog post.
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Simple NO KNEAD recipe, the Best Bread with Sunflower seeds!
Very soft bread with sunflower seeds. No kneading, only mixing the ingredients, really easy and delicious!
You can bake this tasty bread for your beloved once and they will definitely love it!
INGREDIENTS
350 ml of warm water
5 grams of dry yeast
1 tablespoon of sugar
1 teaspoon of salt
350 grams of wheat flour
50 grams of sunflower seeds
Some olive oil for form and to put on top
I use form 12*23 cm
Enjoy the Bread! ????
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#bread #sunflowerseeds #bakingbread #loaf #abouthomecooking
Super Delicious Seed Bread | Healthy Sunflower Seed Bread | Easy No Knead Sunflower seed Bread
Healthy Sunflower Seed Bread | Easy No Knead Sunflower seed Bread Complete written recipe:
Sunflower seed bread is one of the most delicious and healthy breads.
In this sunflower seed bread recipe, we used sunflower seeds, flax seeds, whole wheat flour and plain flour to make this bread.The addition of seeds and whole grain raised the nutritional quotient of this sunflower seed bread.
This Nutrition packed sunflower seed bread is super delicious, even with some honey and butter.My family especially my boys love this bread and usually the whole bread will get finished in a few minutes!
I think this is one of the most delicious of the healthy seed breads.
I tried making this bread, both in loaf pan and open bake.If you prefer a sunflower sandwich loaf, you can make it in a loaf pan or if you like a rustic crust, then bake it open or using a dutch oven.
Personally I like the open bake bread, made like sunflower bloomer bread which has crispy crust and soft and creamy crumb inside with lots of sunflower seeds in between.And when we bake we bake it open, it requires slightly less baking time than that we need when we bake seed bread in a loaf pan.
What you will love about this sunflower seed bread recipe
This sunflower seed bread recipe helps you make the best sunflower seed bread in about 2 hours (125 minutes; from the dough making till the bread is baked)
We can mix and make the bread dough in less than 3 minutes!
In this sunflower seed bread recipe, you don’t need to knead the dough and so it is super easy to make.No kneading,No mess, less waiting time than regular bread recipes.
We don’t need to use a stand mixer or any other special equipments.
The resulting seed bread is so delicious and the crumb is soft and fluffy.This sunflower bread remains soft longer, than a regular bread.
Healthy Sunflower Seed Bread | Easy No Knead Sunflower seed Bread Complete written recipe:
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Let's Bake Sunflower Seed Bread
Sunflower seeds add a delicious dimension to bread. I especially like this bread with toast and jam in the mornings. If you use salted sunflower seeds, you won't need to add extra salt to the recipe:
400 g bread flour (almost 3 cups)
100 g whole wheat flour (3/4-cup)
325 g water (1-1/2 cups)
1-1/2 tsps instant yeast
2 Tbsps honey
1-2 tsps olive oil
3/4-cup salted sunflower seeds
No-Knead Multiseed Bread
No-Knead Multiseed Bread - recipe at
Zero kneading! Zero effort! Zero special techniques! Featuring a crispy crust, soft and moist interior, and 6 crunchy seeds (flax, chia, sunflower, sesame), this dutch oven baked bread is ridiculously easy to make. Perfect with some homemade herb butter or strawberry jam, it's a great source of healthy fats and fiber for a balanced diet.
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NATURALLY NIDHI - vegetarian + food stories + recipes
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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