Imported from the web
Quick Country Bread with Seeds
An easy everyday yeast bread made with spelt, whole-wheat, and all-purpose flour, enriched with flax, sunflower, and chia seeds. Optional oats and pine nuts add extra texture and flavor; rye flour can also be substituted or added as a variation.
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Ingredients
- 100 g spelt flour
- 100 g whole wheat flour
- 100 g all-purpose flour
- 1 tbsp dehydrated baker's yeast
- 1 tbsp salt
- 280 ml water
- 20 g flax seeds
- 20 g sunflower seeds
- 15 g chia seeds
- oat flakes (Optional; mix with the other seeds.)
- pine nuts (Optional; mix with the other seeds.)
Steps
- 1
Warm the water until it is approximately bath temperature—warm but not hot enough to burn—because overheated water can kill the yeast. Dissolve the dehydrated yeast in the warm water.
- 2
Leave the yeast mixture to rest for 10 minutes. A layer of foam should form on the surface, indicating that the yeast is active.
- 3
In a mixing bowl, combine the spelt flour, whole-wheat flour, all-purpose flour, and salt.
- 4
Pour the yeast-water mixture into the flours and mix quickly by hand until a dough forms.
- 5
Cover the dough and let it rest for 20 minutes.
- 6
Fold the dough over onto itself several times to strengthen it. The dough should become smoother, pull away from the bowl, and hold together better.
- 7
Cover the bowl with a cloth and let the dough rest for 1½ hours near a heat source.
- 8
Combine the flax seeds, sunflower seeds, chia seeds, optional oat flakes, and optional pine nuts in a bowl.
- 9
Add one-third of the seed mixture to the dough. Fold the dough over itself several times to distribute the seeds.
- 10
Add another one-third of the seed mixture and fold the dough over itself several more times. Reserve the remaining third for coating the loaf.
- 11
Lightly flour the work surface and shape the dough into a ball.
- 12
Place the dough ball on the reserved seed mixture so the seeds adhere to its underside. Let it rest for 1 hour.
- 13
Preheat the oven to 355°F (180°C). Turn the dough ball over so the seeded side is on top, then cut a slit along one side to help the bread bake evenly.
- 14
Bake for 40 minutes at 355°F (180°C), until the loaf is baked through and its crust is firm and browned.
Notes
The source lists a total resting time of about 2½ hours in the body, although the structured recipe data reports totalTime as 1 hour. Rye flour may be added as an optional variation. Allow the loaf to cool before slicing for the best crumb.
Nutrition per serving
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