Intermediate bread with seeds

Intermediate Seed Bread – A Homemade Delicacy

Preparation time: 20 minutes
Rising time: 1 hour
Baking time: 30 minutes
Total: 1 hour 50 minutes
Servings: 12 slices

The history of bread is a fascinating one, spanning millennia, symbolizing not just food, but also an element of unity and tradition in many cultures. Seed bread, in particular, is a delight that brings not only flavor but also significant nutritional benefits due to the seeds rich in protein, fiber, and healthy fats. In this recipe, we will learn how to make our own intermediate bread, which will fill the house with an inviting aroma and add a health boost to your meals.

Ingredients:

- 375 g intermediate flour
- 375 g wholemeal flour
- 400 ml lukewarm water
- 25 g fresh yeast
- 1 teaspoon salt
- 7 tablespoons olive oil
- 1 teaspoon vinegar (optional but recommended)
- Olive oil for greasing the pan
- Sesame, poppy, and sunflower seeds (according to preference)

Step 1: Preparing the Dough

Start by mixing the two types of flour in a large bowl. The combination of intermediate flour and wholemeal flour will give the bread an interesting texture and deep flavor. Add the salt and mix well to distribute it evenly. Salt not only enhances flavor but also helps control fermentation.

Step 2: Activating the Yeast

In another container, dissolve the fresh yeast in lukewarm water (not hot, to avoid killing the yeast). Let the mixture sit for 5-10 minutes until a foam forms on the surface. This is a sign that the yeast is active and ready to ferment the dough.

Step 3: Combining Ingredients

Once the yeast is active, pour the water and yeast mixture into the bowl with the flour. Use a spatula or wooden spoon to mix the ingredients until a dough forms. Then, start adding one tablespoon of olive oil at a time, mixing well after each addition. Olive oil not only adds flavor but also helps achieve a finer and fluffier texture.

Step 4: Kneading

This is the key stage to achieve perfect bread. Knead the dough for about 10 minutes until it becomes elastic and smooth. If the dough sticks to your hands, you can add a little extra flour, but be careful not to add too much, as it may dry out the dough.

Step 5: First Rise

After kneading the dough, shape it into a ball and place it in a bowl greased with a little olive oil. Cover it with plastic wrap or a damp towel and let it rise in a warm place for 40 minutes or until it has doubled in size. This is when the yeast works its magic!

Step 6: Shaping the Bread

Once the dough has risen, divide it into three equal pieces. Each piece will be shaped into a strand, which you will then braid. This braid not only looks impressive but also allows for even baking. After braiding the three strands, place the bread in a baking pan lined with parchment paper and greased with olive oil.

Step 7: Second Rise

Let the bread rise for another 20 minutes, covered, to achieve a fluffy texture. During this time, preheat the oven to 220 degrees Celsius.

Step 8: Baking

Once the bread has risen nicely, use a brush to moisten it with water, then sprinkle a little flour on top for a rustic appearance. Bake the bread in the preheated oven for 30 minutes or until it turns golden and sounds hollow when tapped gently on the bottom.

Step 9: Cooling

Once the bread is baked, remove it from the oven and wrap it in a clean towel to retain moisture. Allow it to cool on a rack before slicing. This step is essential for achieving a perfect texture inside.

Practical Tip:

To add extra flavor, you can experiment with various seeds. Chia or flax seeds are excellent additions. You can also replace some of the water used with milk to achieve an even fluffier bread.

Ideal Pairings:

This intermediate seed bread is perfect to be served alongside a warm soup, a fresh salad, or as a base for a delicious sandwich. You can try pairing it with aged cheese and fruit jam for a refined appetizer.

Nutritional Information:

Each slice of bread contains approximately 150 calories, being rich in fiber and protein, thanks to the combination of wholemeal flour and seeds. It is an excellent choice for those looking to maintain a healthy lifestyle.

Frequently Asked Questions:

1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but you will need to adjust the amount. Use about 10 g of dry yeast.

2. Why is it important to let the dough rise?
Rising allows the yeast to produce gases, making the dough fluffy and airy. Without this process, the bread will be dense and heavy.

3. How do I keep the bread fresh longer?
Once completely cooled, store the bread in a cloth bag or an airtight container. Avoid storing it in the refrigerator, as this can dry the bread out.

I encourage you to try this intermediate seed bread recipe! It is simple, healthy, and delicious. You will be proud of the result, and it will surely become a favorite in your family! Enjoy!

 Ingredients: 375 g all-purpose flour, 375 g whole wheat flour, 400 ml water, 25 g fresh yeast, 1 teaspoon salt, 7 tablespoons olive oil, 1 teaspoon vinegar, olive oil for greasing the pan, sesame seeds, poppy seeds, sunflower seeds

 Tags:  bread with seeds