Baking Bread
Bread is really nice. But the ones you find in the United States tend to be very loafy. I prefer ones that are denser, crispier, where the texture isn't just air and flour, but rather actual seeds and grains.
I started baking this bread pictured above. It's not super fancy. There is no sourdough to keep alive. There is no kneading. There is really very little work involved.
You might have to go shopping for a bunch of seeds for the first batch here, but once purchased you can make quite a lot of these. I'll calculate the price per bread at some point!
Stats
- Active time spent: ~15 minutes
- Time from start to finish: ~2.5 hours
Ingredients
(makes 1 smallish loaf)
- 175g whole wheat flour
- 125g all purpose flour
- 20g sunflower kernels
- 20g oats
- 35g flax seed
- 25g pumpkin seeds
- 20g chia seeds
- 0.5 tbsp salt
- 1 tbsp honey (can be dropped)
- 2 packets of dry yeast
- 333 ml water (approx body temperature)
- Optional: some dry berries or whatever you might want for extra flavor
Instructions
- Measure out and throw everything in a bowl.
- Mix everything together. I like to use a silicone spatula for this. The dough shouldn't be dry, but it shouldn't be wet either.
- Cover the bowl lightly and leave it for 30 minutes.
- Oil the sides and bottom of a loaf pan (I use these silicone ones, which are perfectly sized for this recipe).
- Pour/scoop the dough into the oiled pan. It'll look like it's far from enough - but the yeast will do its thing, don't worry.
- Leave for 45 minutes, lightly wrapped.
- Preheat the oven to 225°C / 437°F.
- Put the pan into the oven and bake for 40 minutes.
- Remove the bread, drop it out of the pan.
- If you like a crisp crust, flip it upside down into the pan and bake for another ~10 minutes.
