\nThis recipe yields a deliciously rustic and nutritious bread with a complex flavor profile, perfect for sandwiches or toast.<\/p>\n
the content<\/p>\n
\nThis recipe yields a deliciously rustic and nutritious bread with a complex flavor profile, perfect for sandwiches or toast.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 cup sourdough starter (active and bubbly) Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine sourdough starter and water. Mix until smooth. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups rolled oats Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Grease a 9×5-inch loaf pan. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups whole wheat flour Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine whole wheat flour, all-purpose flour, rolled oats, ground flaxseed, and salt. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup warm water Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine flour, rye flour, caraway seeds, and fennel seeds. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked quinoa Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Grease a 9×5-inch loaf pan. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup spelt flour Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine spelt flour, whole wheat flour, sesame seeds, sunflower seeds, and pumpkin seeds. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup whole wheat flour Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine whole wheat flour, all-purpose flour, oats, sunflower seeds, and pumpkin seeds. Cooking Time:<\/strong> About 45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large bowl, combine flours, salt, sugar, and yeast. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup buckwheat flour Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine buckwheat flour, all-purpose flour, salt, and yeast. Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup millet flour Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine millet flour, brown rice flour, tapioca flour, xanthan gum, salt, sugar, and yeast. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Grease an 8-inch square baking dish. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup warm water Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5-7 minutes until the mixture becomes frothy. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine flour, milk, sugar, yeast, and salt. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups warm water Instructions:<\/strong><\/p>\n 1. In a large bowl, combine warm water and yeast. Let it sit for 5 minutes. Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large bowl, combine flour and salt. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup warm water Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes until yeast is activated. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine flours, pumpernickel meal, salt, sugar, and yeast. Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 3 large ripe bananas, mashed Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease a 9×5-inch loaf pan. Cooking Time:<\/strong> 55-60 minutes<\/p>\n Get ready to elevate your bread game with these 20 delicious seeded bread recipes! From classic multiseed sourdough to sweet treats like banana bread, there’s something for everyone. Try adding some crunch and nutrition with sunflower seeds and sesame seeds, or get fancy with rosemary garlic artisan bread. Whether you’re looking for a gluten-free option or a hearty whole grain loaf, these recipes are sure to satisfy your cravings. Plus, many of them are vegan-friendly and packed with nutritious ingredients like quinoa, chia seeds, and flaxseeds. Start baking today!<\/p>\n","protected":false},"excerpt":{"rendered":" the content Classic Multiseed Sourdough Bread This recipe yields a deliciously rustic and nutritious bread with a complex flavor profile, perfect for sandwiches or toast. Ingredients: – 1 cup sourdough starter (active and bubbly) – 3 cups bread flour – 1 cup water – 1\/4 teaspoon salt – 2 tablespoons sesame seeds – 1 tablespoon … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":34000,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-34022","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/34022","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=34022"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/34022\/revisions"}],"predecessor-version":[{"id":34023,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/34022\/revisions\/34023"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/34000"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=34022"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=34022"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=34022"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 3 cups bread flour
\n– 1 cup water
\n– 1\/4 teaspoon salt
\n– 2 tablespoons sesame seeds
\n– 1 tablespoon sunflower seeds
\n– 1 tablespoon poppy seeds
\n– 1 tablespoon flaxseeds<\/p>\n
\n2. Add bread flour, salt, and multiseed mixture. Mix until a shaggy dough forms.
\n3. Knead the dough for 10 minutes until it becomes smooth and elastic.
\n4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 24 hours.
\n5. Preheat oven to 425\u00b0F (220\u00b0C). Shape the dough into a round or oblong loaf. Place on a baking sheet lined with parchment paper.
\n6. Bake for 35-40 minutes or until golden brown.<\/p>\nHoney Oat and Sunflower Seed Loaf<\/h2>\n
\nThis sweet bread is perfect for a cozy morning or afternoon treat. The combination of honey, oats, and sunflower seeds creates a deliciously nutty and slightly sweet flavor profile that’s sure to please.<\/p>\n
\n– 1\/2 cup all-purpose flour
\n– 1\/4 cup honey
\n– 1\/2 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup sunflower seeds
\n– 1\/2 cup buttermilk
\n– 1 large egg<\/p>\n
\n2. In a large bowl, whisk together oats, flour, baking powder, and salt.
\n3. In a separate bowl, mix honey, sunflower seeds, buttermilk, and egg.
\n4. Add the wet ingredients to the dry ingredients and stir until just combined.
\n5. Pour batter into prepared loaf pan and smooth top.
\n6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
\n7. Let cool on wire rack before slicing.<\/p>\nPumpkin and Flaxseed Whole Wheat Bread<\/h2>\n
\nWarm up with the cozy aroma of freshly baked whole wheat bread, infused with the comforting flavors of pumpkin and flaxseeds.<\/p>\n
\n– 1 cup all-purpose flour
\n– 1\/2 cup rolled oats
\n– 1\/4 cup ground flaxseed
\n– 1 teaspoon salt
\n– 1 packet active dry yeast (2 1\/4 teaspoons)
\n– 1 cup warm water (100\u00b0F to 110\u00b0F)
\n– 1\/2 cup canned pumpkin puree
\n– 1 tablespoon honey
\n– 1 egg, beaten<\/p>\n
\n2. In a separate bowl, proof the yeast by mixing with warm water. Let it sit for 5 minutes until frothy.
\n3. Add the yeast mixture to the dry ingredients and stir to combine.
\n4. Mix in pumpkin puree, honey, and beaten egg until a sticky dough forms.
\n5. Knead the dough on a floured surface for 10 minutes, until smooth and elastic.
\n6. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
\n7. Preheat oven to 375\u00b0F (190\u00b0C). Bake for 35-40 minutes, or until golden brown.<\/p>\nRosemary Garlic Seeded Artisan Bread<\/h2>\n
\nA fragrant and flavorful artisan bread infused with the earthy aroma of rosemary and the pungency of garlic, perfect for accompanying your favorite soups or stews.<\/p>\n
\n– 2 teaspoons active dry yeast
\n– 3 tablespoons olive oil
\n– 1 tablespoon chopped fresh rosemary
\n– 2 cloves garlic, minced
\n– 1 teaspoon salt
\n– 4 cups all-purpose flour
\n– 1\/4 cup sesame seeds<\/p>\n
\n2. Add olive oil, rosemary, garlic, and salt to the bowl. Mix until well combined.
\n3. Gradually add flour, one cup at a time, until a sticky dough forms.
\n4. Knead the dough on a floured surface for 10 minutes.
\n5. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.
\n6. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper.
\n7. Punch down the dough and shape into a round or oblong loaf. Sprinkle sesame seeds on top.
\n8. Bake for 35-40 minutes, or until golden brown.<\/p>\nSeeded Rye Bread with Caraway and Fennel<\/h2>\n
\nElevate your bread game with this flavorful, seeded rye loaf infused with the distinctive aromas of caraway and fennel. Perfect for snacking or serving alongside soups and stews.<\/p>\n
\n– 1 cup rye flour
\n– 1\/2 cup whole caraway seeds
\n– 1\/4 cup crushed fennel seeds
\n– 1\/2 teaspoon active dry yeast
\n– 1 tablespoon sugar
\n– 1\/2 teaspoon salt
\n– 1 cup warm water<\/p>\n
\n2. In a separate bowl, proof the yeast by mixing it with warm water and letting it sit for 5 minutes.
\n3. Add sugar, salt, and yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
\n4. Knead the dough on a floured surface for 10-12 minutes, until smooth and elastic.
\n5. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
\n6. Preheat oven to 375\u00b0F (190\u00b0C). Shape the dough into a round or oblong loaf. Bake for 35-40 minutes, or until golden brown.<\/p>\nQuinoa and Chia Seed Bread<\/h2>\n
\nThis recipe combines the nutritional benefits of quinoa and chia seeds with the convenience of a quick bread. The result is a moist, flavorful loaf that’s perfect for snacking or as a side dish.<\/p>\n
\n– 1\/2 cup chia seeds
\n– 1 tablespoon honey
\n– 1 teaspoon apple cider vinegar
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon baking soda
\n– 1\/2 cup whole wheat flour
\n– 1\/4 cup rolled oats
\n– 1\/4 cup water<\/p>\n
\n2. In a large bowl, combine quinoa, chia seeds, honey, apple cider vinegar, salt, and baking soda. Stir until well combined.
\n3. Add whole wheat flour and rolled oats. Mix until a dough forms.
\n4. Gradually add water, mixing until the dough is smooth and consistent.
\n5. Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.<\/p>\nVegan Seeded Spelt Bread<\/h2>\n
\nThis recipe yields a deliciously nutty and flavorful spelt bread, packed with nutritious seeds and perfect for sandwiches or toast.<\/p>\n
\n– 1\/2 cup whole wheat flour
\n– 1\/4 cup sesame seeds
\n– 1\/4 cup sunflower seeds
\n– 1\/4 cup pumpkin seeds
\n– 1 tablespoon maple syrup
\n– 1 teaspoon active dry yeast
\n– 1\/2 teaspoon salt
\n– 1 cup warm water<\/p>\n
\n2. In a separate bowl, whisk together maple syrup, yeast, and salt.
\n3. Add the wet ingredients to the dry ingredients and stir until just combined.
\n4. Gradually add warm water and mix until a sticky dough forms.
\n5. Knead the dough for 10 minutes, then shape into a round or oblong loaf.
\n6. Place on a baking sheet lined with parchment paper, cover with a clean towel, and let rise in a warm place for 1 hour.
\n7. Preheat oven to 375\u00b0F (190\u00b0C). Bake for 35-40 minutes, or until golden brown.<\/p>\nSeeded Whole Grain Sandwich Bread<\/h2>\n
\nElevate your sandwich game with this nutritious and flavorful bread, packed with the goodness of whole grains and seeds. This recipe yields a deliciously crusty loaf perfect for any time of day.<\/p>\n
\n– 1\/2 cup all-purpose flour
\n– 1\/4 cup rolled oats
\n– 1\/4 cup sunflower seeds
\n– 1\/4 cup pumpkin seeds
\n– 1 teaspoon salt
\n– 1 tablespoon sugar
\n– 1 packet active dry yeast (2 1\/4 teaspoons)
\n– 1 cup warm water (about 100\u00b0F to 110\u00b0F)<\/p>\n
\n2. In a separate bowl, proof the yeast by mixing it with warm water. Let it sit for 5-7 minutes until frothy.
\n3. Add the yeast mixture to the dry ingredients and mix until a shaggy dough forms.
\n4. Knead the dough on a floured surface for 10-12 minutes until smooth and elastic.
\n5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
\n6. Preheat oven to 375\u00b0F (190\u00b0C). Bake for 35-40 minutes, or until golden brown.<\/p>\nSunflower and Sesame Seed No-Knead Bread<\/h2>\n
\nThis recipe combines the nutty flavor of sesame seeds with the subtle sweetness of sunflower seeds to create a unique and mouthwatering bread. Perfect for sandwich lovers, this no-knead bread is easy to make and requires minimal effort.<\/p>\n
\n– 1\/4 cup whole wheat flour
\n– 1\/2 teaspoon salt
\n– 1 tablespoon sugar
\n– 1 packet active dry yeast (2 1\/4 teaspoons)
\n– 1 cup warm water
\n– 2 tablespoons sunflower seeds
\n– 1 tablespoon sesame seeds<\/p>\n
\n2. Add warm water and mix until shaggy dough forms.
\n3. Cover the bowl with plastic wrap and let it rest at room temperature for 24 hours.
\n4. Preheat oven to 425\u00b0F (220\u00b0C).
\n5. Sprinkle sunflower seeds and sesame seeds on top of the dough.
\n6. Bake for 35-40 minutes, or until golden brown.
\n7. Let the bread cool before slicing and serving.<\/p>\nSeeded Buckwheat Bread with Poppy Seeds<\/h2>\n
\nThis recipe combines the nutty flavor of buckwheat with the crunch and flavor of poppy seeds, resulting in a deliciously unique bread. Perfect for sandwiches or toast, this seeded buckwheat bread is perfect for any meal.<\/p>\n
\n– 2 cups all-purpose flour
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon active dry yeast
\n– 1 tablespoon sugar
\n– 1 cup warm water (about 100\u00b0F)
\n– 2 tablespoons poppy seeds
\n– 1 tablespoon honey (optional)<\/p>\n
\n2. Add sugar, warm water, and poppy seeds to the dry ingredients. Mix until a sticky dough forms.
\n3. Knead the dough for 10 minutes until smooth.
\n4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
\n5. Preheat oven to 375\u00b0F (190\u00b0C).
\n6. Shape the dough into a round loaf, and bake for 40-45 minutes or until golden brown.<\/p>\nGluten-Free Seeded Millet Bread<\/h2>\n
\nThis recipe yields a deliciously soft and flavorful gluten-free bread, packed with nutritious seeds and whole grains. Perfect for sandwiches, toast, or just snacking on the go!<\/p>\n
\n– 1\/2 cup brown rice flour
\n– 1\/4 cup tapioca flour
\n– 1 teaspoon xanthan gum
\n– 1\/2 teaspoon salt
\n– 1 tablespoon sugar
\n– 1 packet active dry yeast (gluten-free)
\n– 1 cup warm water
\n– 2 tablespoons flaxseed oil
\n– 1 tablespoon sesame seeds
\n– 1 tablespoon poppy seeds<\/p>\n
\n2. Add warm water and mix until a sticky dough forms.
\n3. Knead the dough for 5-7 minutes until smooth and elastic.
\n4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
\n5. Preheat oven to 375\u00b0F (190\u00b0C).
\n6. Shape the dough into a loaf, place on a baking sheet lined with parchment paper, and brush with flaxseed oil.
\n7. Sprinkle sesame seeds and poppy seeds on top.
\n8. Bake for 35-40 minutes or until golden brown.<\/p>\nSeeded Cornbread with Pumpkin Seeds<\/h2>\n
\nMoist and flavorful, this cornbread is elevated by the nutty taste of pumpkin seeds. Perfect as a side dish or used to make croutons for your favorite salads.<\/p>\n
\n– 1\/2 cup cornmeal
\n– 1 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1\/4 cup granulated sugar
\n– 1\/2 cup milk
\n– 1 large egg
\n– 2 tablespoons unsalted butter, melted
\n– 1\/4 cup pumpkin seeds<\/p>\n
\n2. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
\n3. In a large bowl, combine sugar, milk, egg, and melted butter. Stir until well combined.
\n4. Add the dry ingredients to the wet ingredients and stir until just combined.
\n5. Fold in pumpkin seeds.
\n6. Pour batter into prepared baking dish and smooth top.
\n7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.<\/p>\nSeeded Baguette with Nigella and Flax<\/h2>\n
\nElevate your breakfast or snack game with this nutritious and flavorful seeded baguette infused with the earthy goodness of nigella and flax.<\/p>\n
\n– 2 teaspoons active dry yeast
\n– 3 cups all-purpose flour
\n– 1 teaspoon salt
\n– 1 tablespoon nigella seeds
\n– 1 tablespoon ground flaxseeds
\n– 1 egg, beaten (for egg wash)<\/p>\n
\n2. Add flour, salt, nigella seeds, and ground flaxseeds to the bowl. Mix until a shaggy dough forms.
\n3. Knead the dough on a floured surface for 10-12 minutes, until smooth and elastic.
\n4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
\n5. Preheat oven to 375\u00b0F (190\u00b0C). Punch down the dough and shape into a baguette.
\n6. Brush the top with beaten egg for a golden glaze.
\n7. Bake for 25-30 minutes, or until the bread is golden brown.<\/p>\nSeeded Brioche with Almonds and Walnuts<\/h2>\n
\nThis sweet bread combines the richness of brioche with the crunch and flavor of toasted almonds and walnuts. Perfect for breakfast, brunch, or as a snack.<\/p>\n
\n– 1\/4 cup whole milk
\n– 1\/4 cup granulated sugar
\n– 2 teaspoons active dry yeast
\n– 1\/2 teaspoon salt
\n– 1\/4 cup unsalted butter, melted
\n– 1 large egg, beaten
\n– 1 tablespoon seed mix (sunflower, pumpkin, and sesame seeds)
\n– 1\/2 cup toasted almonds, chopped
\n– 1\/4 cup toasted walnuts, chopped<\/p>\n
\n2. Add melted butter, beaten egg, and seed mix; mix until smooth.
\n3. Fold in chopped almonds and walnuts.
\n4. Knead the dough for 10 minutes, then place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled.
\n5. Preheat oven to 375\u00b0F (190\u00b0C). Shape into a round or oblong loaf, place on a baking sheet lined with parchment paper, and bake for 35-40 minutes, or until golden brown.<\/p>\nSeeded Focaccia with Olives and Herbs<\/h2>\n
\nThis flavorful flatbread is perfect for a simple yet impressive appetizer or side dish. With the combination of crunchy seeds, savory olives, and fragrant herbs, it’s sure to please.<\/p>\n
\n– 2 teaspoons active dry yeast
\n– 3 tablespoons olive oil
\n– 1 teaspoon salt
\n– 4 cups all-purpose flour
\n– 1 tablespoon sesame seeds
\n– 1 tablespoon chopped fresh rosemary
\n– 1\/4 cup pitted green olives, sliced
\n– Coarse black pepper, to taste<\/p>\n
\n2. Add olive oil, salt, and flour. Mix until a shaggy dough forms.
\n3. Knead the dough on a floured surface for 10 minutes.
\n4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour.
\n5. Preheat oven to 400\u00b0F (200\u00b0C). Punch down the dough and transfer to a baking sheet lined with parchment paper.
\n6. Sprinkle sesame seeds, rosemary, and olives evenly over the dough.
\n7. Bake for 20-25 minutes or until golden brown.<\/p>\nSeeded Irish Soda Bread with Buttermilk<\/h2>\n
\nThis classic Irish soda bread is elevated by the tangy flavor of buttermilk and the crunch of sesame seeds. Perfect for a comforting snack or as a side to your favorite soups.<\/p>\n
\n– 1 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 1\/4 cup buttermilk
\n– 2 tablespoons butter, melted
\n– 1 tablespoon sugar
\n– 1 egg, beaten
\n– 1\/2 cup sesame seeds<\/p>\n
\n2. In a large bowl, whisk together flour, baking powder, and salt.
\n3. Add buttermilk, melted butter, sugar, and beaten egg; stir until just combined.
\n4. Fold in sesame seeds.
\n5. Turn dough onto a floured surface; knead gently for 1-2 minutes.
\n6. Shape into a round or oblong loaf; place on a baking sheet lined with parchment paper.
\n7. Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.<\/p>\nSeeded Flatbread with Za’atar and Sesame<\/h2>\n
\nThis crispy flatbread is infused with the aromatic flavors of za’atar, a blend of herbs commonly used in Middle Eastern cuisine. The addition of sesame seeds adds a nutty depth to this simple yet flavorful snack.<\/p>\n
\n– 1\/4 teaspoon salt
\n– 1 tablespoon olive oil
\n– 1\/4 cup lukewarm water
\n– 2 tablespoons za’atar
\n– 2 tablespoons sesame seeds<\/p>\n
\n2. Gradually add olive oil and lukewarm water to form a dough.
\n3. Knead for 5 minutes until smooth.
\n4. Divide into 6-8 equal portions.
\n5. Roll out each portion into a thin circle (about 1\/16 inch thick).
\n6. Brush with olive oil and sprinkle with za’atar and sesame seeds.
\n7. Bake in a preheated oven at 400\u00b0F (200\u00b0C) for 12-15 minutes, or until golden brown.<\/p>\nSeeded Ciabatta with Golden Flaxseeds<\/h2>\n
\nThis recipe combines the simplicity of traditional ciabatta with the nutty flavor and crunchy texture of golden flaxseeds. The result is a deliciously nutritious bread that’s perfect for sandwiches, toast, or just snacking.<\/p>\n
\n– 2 teaspoons active dry yeast
\n– 3 tablespoons olive oil
\n– 1 teaspoon salt
\n– 4 cups all-purpose flour
\n– 1\/2 cup golden flaxseeds
\n– 1 tablespoon sugar<\/p>\n
\n2. Add olive oil, salt, and 2 cups of flour to the mixture. Mix until a shaggy dough forms.
\n3. Gradually add the remaining 2 cups of flour, golden flaxseeds, and sugar. Mix until a sticky dough forms.
\n4. Knead the dough for 10 minutes until smooth and elastic.
\n5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
\n6. Preheat oven to 375\u00b0F (190\u00b0C). Shape the dough into a long, thin loaf. Bake for 25-30 minutes or until golden brown.<\/p>\nSeeded Pumpernickel Bread with Molasses<\/h2>\n
\nRich and earthy pumpernickel bread gets a boost of flavor from the addition of molasses, sesame seeds, and sunflower seeds. This dense and satisfying loaf is perfect for sandwiches or served alongside soups.<\/p>\n
\n– 1 cup whole wheat flour
\n– 1\/4 cup pumpernickel meal
\n– 1 teaspoon salt
\n– 1 tablespoon sugar
\n– 1 packet active dry yeast
\n– 1 cup warm water (about 100\u00b0F)
\n– 2 tablespoons molasses
\n– 1\/4 cup sesame seeds
\n– 1\/4 cup sunflower seeds<\/p>\n
\n2. Gradually add warm water, stirring until shaggy dough forms.
\n3. Add molasses, sesame seeds, and sunflower seeds; mix until well combined.
\n4. Knead for 10 minutes, until smooth and elastic.
\n5. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled.
\n6. Preheat oven to 375\u00b0F (190\u00b0C). Bake for 40-45 minutes, or until golden brown.<\/p>\nSeeded Banana Bread with Walnuts and Chia<\/h2>\n
\nThis delicious seeded banana bread combines the natural sweetness of ripe bananas with the crunch of walnuts and the nutritional benefits of chia seeds. Perfect for a quick breakfast or afternoon snack, this recipe is easy to make and packed with flavor.<\/p>\n
\n– 1\/2 cup rolled oats
\n– 1\/4 cup brown sugar
\n– 1\/2 cup chopped walnuts
\n– 1 tablespoon chia seeds
\n– 1 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1\/4 cup unsalted butter, melted
\n– 1 large egg<\/p>\n
\n2. In a large bowl, combine mashed bananas, oats, brown sugar, walnuts, chia seeds, baking powder, and salt.
\n3. Add melted butter and egg; mix until just combined.
\n4. Pour batter into prepared loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
\n5. Let cool on wire rack for 10 minutes before transferring to a plate.<\/p>\nSummary<\/h2>\n