Fast No Knead Multi-Seed Bread
Healthy and simplest, I might say, no knead no yeast multi-seed bread that you can perfectly use for your sandwiches. All you need to do is mix with a wooden spoon and bake, that's it. Use your favourite seeds and make it your own. Hope you'll like it!
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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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Wonderful seed bread! Eggless, low-carb and gluten-free!
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
????PRINTABLE RECIPE: chefjanapinheiro.com
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Wonderful seed bread! Eggless, low-carb and gluten-free! - Recipe by chef Jana Pinheiro
Sesame Seed Bread | Low Carb Breads #3
This Sesame Seed Bread recipe is incredibly versatile and perfect for those looking for a nut free low carb bread. It has a neutral flavour so you can use my recipe as a base for your creativity! Just add cheese, nuts, seeds or even some garlic and onion powder. Yummy!
Watch the video and learn how to make it or get the full recipe in text format using the link below.
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Ingredients
- 6 medium eggs
- 1/2 cup of coconut oil, melted
- 2/3 cup of sesame seeds
- 1/3 cup of coconut flour
- 2 teaspoons of baking powder
- 1 teaspoon of psyllium
- 1/2 teaspoon of salt
Directions
1. In a food processor add the sesame seeds and mix for 4 minutes.
2. Then, add eggs and coconut oil and mix them for more 5 minutes.
3. Next, let’s add the coconut flour, baking powder, psyllium husks, and salt. Mix just enough to incorporate all ingredients.
4. Grease a loaf pan with coconut oil and cover it with a baking sheet. I used a 20cm one here. Then, add in the batter.
5. Preheat oven at 180C (350F) and bake it for 30 minutes or until a toothpick inserted in the middle comes out clean.
6. It’s DONE! ????
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Chia and Pumpkin seed bread | Almost no knead bread recipe
#bread #chiabread #chiaandpumpkinseedbread
Ingredients
3 cups all-purpose flour
2 tbsp instant dry yeast
2 tbsp sugar
1 tsp salt
1/4 cup olive oil
1/3 cup chia seeds
1/3 cup pumpkin seeds
1 1/3 cups lukewarm water
Tips
You can use whole wheat flour, just make sure to substitute 1 cup of all-purpose flour with 1 cup of whole wheat flour. 100% whole wheat bread will be so dense, and the dough needs more water when kneading.
When adding the salt, make sure it is far from the yeast or it disactivates it.
You can add any seed you like, around 1/3 cup of any kind you have on hand.
Add water gradually so you won't add with a very sticky dough.
The dough should be a little sticky so the bread is so fluffy.
You can proof the dough in a rectangular cake/ bread pan, but I chose to use this wooden mould.
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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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