Bread with seeds. Calorie bread with seeds. Cooking at home

How much does bread with seeds cost (average price for 1 piece)?

Moscow and Moscow region

Recently, accusations against wheat bread are increasingly heard than information about the benefits of the product for the human body. It is worth noting that indeed modern wheat bread contains more and more calories and fewer useful compounds. Perhaps it's time to give up a harmful product? However, here doctors will object that bread still occupies a very important place in the diet of people. For the first time, a man made bread himself without knowing it from a whole grain gruel that fell into the fire.

Over time, people realized that bread, which is baked from flour obtained during the processing of cereal grains, has the best taste and consumer qualities. Researchers believe that bread can be safely added to the list of the most ancient food products. It is worth noting that at all times people treated bread with respect and awe.

This product was considered an indispensable attribute of both the daily diet and the festive feast. Over the millennia of the existence of bread, people have elevated baking to the rank of art. There is simply a huge species diversity of bread and bakery products. Every modern consumer can choose bread according to his taste. And more and more people are making their choice in favor of healthy and dietary types of bread.

Today we would like to draw your attention to such a fairly popular product in our latitudes as bread with seeds. Bakery lovers often choose bread with seeds because this type of product has not only excellent taste, but also useful characteristics. Usually, rye flour is used to make bread with seeds, which is mixed with wheat flour.

Judging from the name, in addition to the dough, the composition of bread with seeds also includes sunflower seeds, pumpkin seeds, and other plants. Bread with seeds can be purchased at many grocery stores. You can also bake bread with seeds at home, for example, using a household bread machine. At the initial stage of making bread with seeds, the dough is kneaded from flour, sourdough, as well as water and salt.

Professional bakers advise adding old sourdough left over from the last baking of the product to the dough for bread with seeds. Sunflower seeds or other types of plants need to be soaked beforehand if you will use them in a reduced form. The dough is placed in a baking dish, and then sprinkled with seeds on top.

In addition, seeds can be added directly to the bread dough itself. It is worth noting that the use of seeds significantly increase the nutritional value of finished baking. The calorie content of bread with seeds may vary. However, the average calorie level of bread with seeds will be 302 Kcal. Bread with seeds is baked for about 95 minutes.

Calorie bread with seeds 302.12 kcal

The energy value of bread with seeds (The ratio of proteins, fats, carbohydrates - bzhu).

As a rule, they try to bake bread with seeds from a mixture of several types of flour. For its manufacture is often used, or any other to taste. Rye bread with seeds is preferred by those who take care of their own health, since such pastries are a source of many useful substances for the human body. Black bread with seeds is used for croutons, Italian bruschetta and many other dishes. Well, bread with pumpkin seeds is very useful for children, because it contributes to the rapid absorption of useful components from other foods, which is important at a young age.

Properties of baking with seeds

The recipe for bread with seeds involves the use of dough or sourdough. Eggs are rarely laid in such a product and, because of which the dough does not come out too airy, but this is not the main thing in this product. The main thing is the smell and incredible taste of the resulting rolls.

Cooking at home

The classic version of bread with sourdough seeds can be easily made at home. For this recipe, you must first prepare the dough itself, for which 3 tablespoons of heated milk, 2 teaspoons of dry milk, a tablespoon and 100 grams of wheat flour are mixed in a container. This mixture is placed in a warm place in order for the dough to begin to approach.

For the test, you need to sift together 350 grams of wheat and 150 grams of rye flour, add 1.5 teaspoons to the flour, 3 large spoons of sunflower seeds, 2 cups of warmed and 2 tablespoons. The ingredients are thoroughly mixed and combined with the approached dough. After that, you need to start kneading the dough. When the dough is kneaded, it is left alone for an hour so that it rises.

After rising, the dough is laid out on a floured work surface, kneaded several times, sprinkled with water and sprinkled with seeds. Such a prepared loaf is placed in a mold and baked in the oven, where there is already an additional container of water, for 40 minutes.

The recipe for rye bread with pumpkin seeds is slightly different from the one described. In general, homemade bread with seeds can be baked according to any tried recipe.

If there are a lot of rich products in the product, the dough may turn out tough and not suitable due to the seeds.

So, to make bread with seeds in the oven, you will need the following components:

750 grams of whole grain rye flour;
2 packages of dry yeast;
100 grams of bio-sourdough from cereals;
1 tablespoon of salt and cumin;
2 teaspoons liquid;
600 milliliters of warm water;
100 grams of peeled pumpkin seeds.

Sourdough bread with seeds is prepared quite quickly. First you need to pour the flour into a large container, where the dough will be prepared. Add yeast and sourdough to it and mix everything thoroughly. Then add salt, honey, water and cumin to the mixture.

The ingredients must be mixed with a mixer for 5 minutes. At first, the speed of rotation of the blades should be minimal, but gradually it should increase, so that in the end a smooth dough is obtained. When the dough reaches the desired consistency, seeds should be mixed into it.

The prepared dough is covered and put in heat for half an hour to ripen. Then it needs to be sprinkled with flour, slightly kneaded on a flat surface, and form a long oval loaf out of it. Raw bread is spread on a greased baking sheet, covered and again allowed to rise in a warm place for 30 minutes.

After that, the dough is smeared with water and sent to an oven preheated to 200 degrees. After 40 minutes of baking, the temperature should be increased to 250 degrees and continue baking for 10 minutes.

Ready with pumpkin seeds, you need to grease with warm water and leave to stand in the turned off hot oven until cool.

Delicious homemade bread with seeds in a bread machine is quite simple to prepare. It is worth trying the recipe for a multi-grain version, which has an increased share of usefulness and unusual taste. For this recipe, you will need the following ingredients:

2 tablespoons of sugar;
2 teaspoons of salt;
a tablespoon of homemade;
tablespoon;
2 tablespoons ;
5 tablespoons of corn flakes;
5 tablespoons of multi-grain cereal;
glass of water;
90 milliliters of milk;
2 teaspoons of dry yeast;
3 cups flour;
2 tablespoons of sunflower seeds.

Homemade bread very rarely turns out tasteless, and this happens mainly due to poor quality yeast or non-compliance with the proportions of the recipe. Yeast baking is not very healthy, which is why the multi-grain base of this bread will help level this moment. Multi-grain cereals typically contain rice, wheat, barley, oatmeal, corn, and rye, which provides future bread with a host of nutrients.

To prepare multi-grain bread with seeds, you need to fill the bread machine first with water, then successively with salt and sugar, milk, multi-grain and corn flakes, olive oil, yogurt and mayonnaise. Flour and yeast are poured on top of all the ingredients, and the form is placed in a bread machine, where the dish is cooked in the bran bread mode with a mass of 750 grams.

Before the last kneading of the dough, which will be notified by the signal of the bread machine, 1 tablespoon of seeds must be added to the form, and upon completion, the future bread is sprinkled on top with another spoonful of seeds.

Ready homemade bread with seeds should be completely cool before serving.

It is simply impossible not to recognize rye bread by its sour aroma alone. Because of the "brightness" of such baking, she also needs to choose the right company for her. These should be products with a fairly strong taste, which at the same time does not drown out the taste of the “base”. It is not for nothing that the image of sandwiches with caviar and black bread or herring snacks has already developed ...

The same can be said about making bread. For example, on sale you can find rye loaves with coriander or cumin - very fragrant spices. Or options without additives, with a "pure" bread taste. But if you want to bake homemade rye bread and make it original, unexpected, use this recipe.

The taste of baking will not disappoint you - that's for sure. The bread crumb is dense, but porous and soft thanks to whey. And the aroma of dark malt is joined by the unique oily smell of lightly toasted, crunchy sunflower seeds. Sweet pepper also has a strong taste, so it will be a wonderful addition to rye bread dough, giving the taste softness and summer aroma. You can enhance this effect by adding some dried or smoked paprika.

In order for the bread to turn out not too dense, the dough for it will not be very steep, and therefore we will bake it in shape.

Cooking time: about 4 hours/ Yield: 1 standard size brick

Ingredients

whey 210 grams
rye flour 235 grams
wheat flour 160 grams
dark malt 27-30 grams
boiling water 50 grams
fresh yeast 15 grams
sugar 2 teaspoons
salt teaspoon
sunflower seeds peeled 100 grams
sweet pepper without skin (baked, pickled) 100 g

Cooking

Heat the whey a little so that it is barely warm. Pour the liquid into the bowl of the bread maker and add the yeast to it. Stir them lightly to make them spread better.

Pour the rye and wheat flour into the bowl.

Pour the malt with boiling water, mix and leave for 10 minutes.

Add the steamed malt to the bowl of the bread maker along with the sugar and salt.

Select the yeast dough kneading mode or manual mode with the following parameters: 6 minutes for the first batch, 20 minutes for rest, 10 minutes for the second batch, 1 hour for fermentation.

While the first batch is in progress and the dough is resting, cut the sweet pepper into small pieces.

Lightly brown the sunflower seeds in a dry frying pan and cool quickly.

Before starting the second kneading of the dough, add pieces of pepper and seeds to it.

At the end of the program, put the dough on a table sprinkled with white flour and roll it up, thus forming a loaf.

Place the dough in a mold greased with vegetable oil, and send to a warm place, covered with a film. This will help prevent it from drying out during proofing.

Leave the bread to rise for 1 hour. During this time, preheat the oven to 250 degrees.

The bread will rise very well and will at least double in size.

Bake rye bread for the first 15 minutes at 250 degrees, sprinkling it with water a couple of times during this time. Then reduce the temperature to 200 degrees and bake for another 25-30 minutes.

After this time, carefully remove the bread from the mold and bake without it for another 10-15 minutes - this will help to get a more crispy crust on all sides.

Let the finished bread cool completely and only then cut it.

sugar

This bread is the hit of my last culinary months. I can’t imagine how it was possible not to bake homemade bread before? Some time ago, we stopped buying bread in the store ... And my magic began with this bread and not only with it. It's so addictive... Imagine, early in the morning, everyone is still sleeping, and there is already a sacrament in my kitchen. This recipe is so quick that in just half an hour a divine smell of fresh bread comes out of the oven with a “loud sound”. Bread does not get stale for a very long time, if you want a crust, then it is better to store it in a towel, if you like a slightly moist structure, then in a plastic bag. And, most importantly, it is incredibly useful, because, in addition to bran, its recipe contains a wide variety of delicious seeds! Recommend for daily use...

Cooking time: about an hour
Servings: bread-brick in a muffin form 26 cm long

Required products:

dry yeast - 7 g (packing) or fresh 20 g
sugar - 1 tbsp
warm water - 500 ml
wheat flour - 500 g
wheat bran - 4-5 tbsp.
salt - 1 tbsp.
flaxseeds - 3 tbsp.
sunflower seeds - 3 tbsp
pumpkin seeds - 1 tbsp
sesame - 1.5 tbsp
coarse sea salt, poppy seeds, sunflower seeds for sprinkling

So let's get started!

How to bake delicious bread with seeds and bran? Step by step photo recipe instructions for baking bread.

We heat the oven to 220C.

We put in a preheated oven, reduce the temperature to 210C and bake for about 40 minutes.

Today, on the shelves of the supermarket, it is not a problem to choose pastries for every taste. But if time permits and there is a great desire, it is better to cook delicious whole grain bread with seeds at home. The process of making homemade bread in the oven is not at all complicated, it just takes a little time. But the result will be amazing.

Ingredients for homemade bread with seeds:

Whole grain flour 250 g
Wheat flour 160 g
Salt 1 tbsp.
Sugar 1 tbsp
Sunflower seeds peeled 4 tbsp.
Flax seeds 2 tbsp
Dry yeast 1.5 tsp
Sunflower oil 30 g
Chicken egg 1 pc.

Recipe:

1) First, warm up some milk. It should be warm, not hot. Add half the sugar to the milk, sprinkle dry yeast. Stir to dissolve sugar grains. Cover the container with milk with a cloth and leave for 10 minutes to activate the yeast. If high-quality yeast, a magnificent cap of foam is formed.

2) In a deep bowl, add the sifted wheat and whole grain flour.

3) Add salt, granulated sugar, half of the flax seeds and seeds to the flour mixture. Stir the contents of the bowl so that all the ingredients are well combined. In our case, it is better to use a kitchen whisk.

4) Add a solution with yeast and vegetable oil, in our case, sunflower. Start the batch. First, knead with a spatula, and only when the dough thickens, put it on the board and continue to knead with your hands. If necessary, dust the board with flour.

5) Knead a soft dough that is slightly sticky to your hands. Place the ball of dough in a bowl, cover with a towel and leave warm for 1 hour. The warmer the room, the faster the dough will rise. It may take less than one hour.

6) In an hour the dough will rise well.

7) Remember well the rested dough. Form a ball. Prepare a deep mold in which the bread will be baked. A round shape with a diameter of 20-22 cm is suitable. Cover the parchment and sprinkle with a little flour. Place the workpiece in the center of the mold. Cover with a cloth and leave in a warm place for 50-60 minutes.

8) Brush the rested dough with the beaten egg. Make three shallow cuts in the center with a sharp knife and sprinkle generously with flaxseeds and sunflower seeds. Send to the oven. Bake for 50-60 minutes at 180 degrees until golden brown.