Bread with whole wheat flour and seeds

Delicious whole wheat bread recipe with seeds

Preparation time: 25 minutes
Baking time: 30-35 minutes
Total time: 60 minutes
Number of servings: 8 slices

This whole wheat bread recipe with seeds is perfect for those who want a healthy and tasty baked product. With a golden crust and a soft texture, this bread will quickly become a favorite in your home.

Ingredients:
- 500 g whole wheat flour
- 10 g salt
- 30 g butter, at room temperature
- 1 packet of dry yeast (7 g)
- 1-2 tablespoons of sugar
- 2-3 tablespoons of warm milk
- 300 ml warm water
- 50 g seeds (chia, sunflower, pumpkin, or sesame - your choice)

Instructions:

1. Preparing the yeast: In a small bowl, mix 2-3 tablespoons of warm milk with sugar and dry yeast. Let the mixture sit for 15-20 minutes until a foam forms on the surface. This step is essential for activating the yeast and ensuring a fluffy bread.

2. Mixing the dry ingredients: In a large bowl, sift the whole wheat flour and add the salt. It’s important not to put salt directly over the yeast as it can inhibit fermentation.

3. Adding the wet ingredients: Make a well in the flour and add the prepared yeast mixture along with the softened butter and warm water. Mix with a spatula or your hands until all ingredients combine into a homogeneous mass.

4. Kneading the dough: Transfer the dough to a lightly floured work surface. Knead the dough for 10 minutes until it becomes elastic and smooth. If the dough is too sticky, add a little more flour, but don’t overdo it to avoid a dense bread.

5. Adding the seeds: After kneading the dough, incorporate the chosen seeds into the dough, kneading gently to distribute them evenly.

6. First rising: Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise in a warm place for 1 hour or until it doubles in volume.

7. Shaping the bread: Once the dough has risen, remove it from the bowl and gently knead it to release the air. Shape it into the desired form (baguette, round bread, etc.) and place it on a baking tray lined with parchment paper.

8. Second rising: Cover the shaped dough and let it rise again for 30 minutes.

9. Baking: Preheat the oven to 220°C. Before placing the bread in the oven, make a few cross cuts on its surface to allow steam to escape during baking. Bake the bread for 30-35 minutes or until golden and sounds hollow when tapped on the bottom.

10. Cooling: Once the bread is baked, remove it from the oven and let it cool on a wire rack. This will prevent condensation and keep the crust crispy.

Serving suggestions: This whole wheat bread with seeds is delicious served warm, spread with butter or alongside creamy cheese. It can also be used for healthy sandwiches or avocado toast.

Possible variations: Experiment with different types of seeds or add dried herbs (like rosemary or oregano) to the dough for extra flavor. You can also replace part of the whole wheat flour with white flour for a fluffier texture.

This whole wheat bread recipe with seeds is not only easy to make but also provides substantial nutritional benefits due to the fibers in whole wheat flour and the benefits of seeds. Don’t hesitate to try it at home and enjoy the aroma and taste of fresh bread made with love!

 Ingredients: 300 ml milk, 2 teaspoons salt (grated), 1 teaspoon sugar, 200 g white flour, 350 g whole wheat flour, 7 g dry yeast, 1 egg yolk for brushing, 30 g butter, flax seeds.