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Homemade bread with seeds and sausages

Homemade bread with seeds and sausages

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  • 1 kg of flour
  • 2 yeast cubes
  • olive oil
  • flax seeds, poppy seeds and sunflowers
  • 6 pieces of chicken sausages
  • salt, sugar
  • 1 or

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Homemade bread with seeds and sausages:

At the beginning, make a yeast mayonnaise, a spoonful of sugar, water and a little flour. Leave it to rise for 15 minutes. When the mayonnaise has fermented, add the rest of the flour, a little salt and knead with warm water. 100 ml of olive oil. Leave to rise for about 30 minutes. Place in the pan and leave to rise for another 15 minutes. Before putting it in the oven, grease it with egg and put seeds on top according to your preference. I made two breads. In one I put sausages both inside and on top. The bread is put in the oven for about 50 minutes on a low heat. It will be soft. It is delicious!

In a bowl, mix the two types of flour, seeds, salt and baking soda.

Pour the milk, yogurt and mix with a spoon until smooth. Yogurt, being acidic, interacts with baking soda helping to grow bread, so it should not be quenched.

The composition should look something like this, it is neither too soft nor too hard.

Cover with a baking sheet the shape of a cake, transfer the composition in it, level it and sprinkle a few more seeds of your choice on top.

Bake the bread for 35-40 minutes, the first 20 & # 8242 at 200 ° C, then reduce the heat to 180 ° C until the bread is baked.

We eat the bread after it has cooled completely. If you prepare it in the evening, at breakfast you will have a wholemeal bread with baking soda great, to enjoy with your favorite jam. Good appetite!

Other bread recipes & gt & gt & gt

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Bread with oats and seeds, without kneading

I have been given to taste in this life innumerable kinds and recipes of bread, but like this one, it seems like there was none! Consistent core like homemade bread, with a thin crust and at the same time crunchy, a taste of authentic bread that reminded me of grandparents. Today I added some extra oatmeal and some seeds and it came out so good that you want at least one more slice, but it's so consistent that you can barely finish it.

And I confess to you that in my grandparents' house on my mother's side in Transylvania, bread was the staple food, then the others, and I remember good Mariuca, when she said that when you go on the road you must have a pita with you, that never it is not known what can happen. Whenever he left home, with us or with his other grandchildren, he had to have a bag in his bag.

Stay tuned for the list of ingredients and how to prepare it and you will enjoy a tasty and good-looking bread at the same time.

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How to make bread with oats and seeds without kneading?

Dough ingredients:

  • 300 g white flour
  • 30 g black wheat flour
  • 25 g of oatmeal
  • 3 g dry yeast
  • 360-370 ml of lukewarm water
  • 6 tablespoons seed mix
  • 10 g of salt

To top it off:

Method of preparation:

Wallpaper an oven tray with baking paper measuring 7/25 cm.

Put all the dry ingredients in a bowl, including salt.

Add water and mix with a silicone spatula until smooth.

We clean the bowl on the edges, put a foil of freshness and leave it in the fridge for 12 hours.

After the time spent in the refrigerator, pour the composition into the pan, sprinkle the seeds and oatmeal. Leave to rise in a warm place until it doubles in volume.

Put the tray in the preheated oven at 240 degrees Celsius for 20 minutes.

Reduce the temperature to 200 degrees and bake for another 22-25 minutes until nicely browned.

Take the bread out of the pan and cover it with a kitchen towel and put it on a grill to cool by itself. Simple, fast and with a phenomenal taste.

From the bakery

For my first seed bread, I again relied on a recipe by Jeffrey Hamelman, and the result was delightful.

The main difference from the breads I made was soaker ul. This is the mixture prepared some time before from seeds and water so that the latter reduce their hardness.

28 g 100% moisturizing mayonnaise
136 g white wheat flour type 650
170 g of water

62 g flax seeds
190 g cold water

Final dough
697 g white wheat flour
74 g wholemeal rye flour
108 g sunflower seeds (fried)
54 g sesame seeds (fried)
320 g of water
20 g of salt
252 g soaker (all)
306 g of liquid mayonnaise

1. The night before (12-16 hours) prepare the preference and the soaker and cover them with foil.

2. Add all the ingredients together in a bowl. Mix for 3 minutes on the first gear and then another 3 minutes on the second gear, until an average development of gluten.

3. We ferment 2.5 hours with a stretch and fold after 1 hour and 15 minutes and (possibly) another one after another 50 minutes.

4. Divide the dough in half, and preform and leave it covered for 10 minutes.

5. Give the final shape of the dough and put it in banners.

6. The final fermentation is done in the refrigerator for 8 hours at 10 degrees Celsius, or up to 18 hours at 5 degrees Celsius.

7. Heat the oven with the baking stone inside for 40 minutes. 10 minutes before inserting the bread, we place a tray of water on the bottom of the oven, which we will keep for another 10-15 minutes after we put the bread.

8. Turn the dough upside down on the board with the help of which we put it in the oven. We cut, then bake the bread at 240 degrees Celsius for 40-45 minutes.

Ingredients for the recipe for fluffy homemade bread with milk

  • - 1 kg of white flour
  • - 1 egg-500 ml milk or 250 ml milk, 250 ml hot water
  • - 7 g dry yeast (or 25 g fresh)
  • - 1 teaspoon with a pinch of salt
  • - 1 teaspoon grated sugar
  • - 50 ml of oil (preferably olive)
  • For anointed
  • - 1 ou
  • - 2 tablespoons milk or water
  • - salt, sesame, poppy seeds, according to preferences

About mayonnaise and its benefits

Bread was first made by the Egyptians around 2300 BC. They found that a mixture of flour and water left in contact with the air for several days was bubbling and expanding. If it was added to an unleavened dough and left for a few hours before baking, it turned out to be a sweet, light bread. This type of leavening was the basis of Western bakery until the 20th century, when bread made with commercial yeast appeared.

The leavening of the dough is the result of chemical reactions to which the bacteria and enzymes in the may and in the air as well as the minerals in the salt contribute.

Maya is a product of flour and water that ferments for a long time with the help of bacteria called Lactobacillus that consume sugar and form gases of carbon dioxide and hydrogen. Maya is poor in yeast (unlike commercial yeast & # 8211 very concentrated), so the time required for fermentation is much longer. The taste of mayonnaise bread is slightly sour and has a distinct aroma, due to the presence of lactic and acetic acids produced by lactobacilli.

The natural fermentation of mayonnaise dough results in a lot of health benefits, as opposed to commercial bread that uses too much yeast (grown controlled in the laboratory) and is made very quickly. Here are some of these benefits:

Gluten becomes more tolerable for the body
Gluten (responsible for poor absorption problems, arthritis, autoimmune diseases, diabetes, etc.) present in flour is healthy to eat only when properly fermented, otherwise it may be one of the most allergenic products we consume. A properly fermented flour contains 18 amino acids, complex carbohydrates (a very efficient energy source), B vitamins, iron, zinc, selenium and magnesium in an optimal proportion to be assimilated.

Neutralization of phytic acid results in better absorption of minerals
During the leavening of the bread with mayonnaise, the flour bran is broken, releasing nutrients into the dough. In particular, phytic acid in wheat needs to be 90% neutralized to allow minerals concentrated to the outside of the grain to be absorbed by the body. It has been observed that phytic acid can be neutralized by the natural action of bacteria and to a lesser extent by baking. In the process of leavening with mayonnaise, all the phytic acid is eliminated, while in the bread with commercial yeast, 90% of it remains.

It is beneficial for the intestinal flora
Naturally leavened bread, due to the benefits of ferments, gradually recreates the population of digestive bacteria in the intestinal tract resulting in improved digestion and elimination. The bacteria contained in maya are also responsible for stopping the development of candida, while commercial yeast favors it.

In leavened yeast dough, complex carbohydrates are broken down into simpler and more easily digestible sugars, and proteins are broken down into amino acids.

It has been observed that fermentation improves the properties of starch: mayonnaise bread has a glycemic index of 68, while the usual one has an index of 100, so it is less harmful for diabetics.

While the bread obtained with commercial yeast begins to deteriorate after being removed from the oven, the bread with mayonnaise continues to improve nutrition for a few days because the natural yeast inside it still works.

Braided bread: learn how to make it

Today I will teach you how to prepare a beautiful bread, with a fluffy interior, which breaks into strips, with a crisp and fragrant crust, with which you will delight both your guests and your family. It is not at all difficult to make the braid and the result is really worth the effort, of only a few minutes.

Ingredients (for 2 loaves, if you make one, halve the quantities):

900 grams of flour
2 1/2 teaspoons salt
1 tablespoon sugar
550 ml of warm water
2 teaspoons and 1/2 dehydrated yeast
50 ml olive oil

yolk for finishing, seeds for sprinkling


For the dough, follow the natural steps: dissolve the yeast in a little warm water, mix it with the sugar. The sifted flour is homogenized, in a large bowl, with salt and a hole is made in the middle, in which the already activated yeast is poured. Start mixing the ingredients, pouring a little water until all is incorporated. Knead the crust vigorously, adding a little oil, until it is completely incorporated. Continue kneading until you get a smooth, non-sticky dough, which already makes blisters. or - knead mechanically, at the bread machine or robot. The well-kneaded dough is placed in a bowl greased with oil, wrapped and left to rise in a warm place, until it doubles in volume.

Note: the way bread is kneaded is suitable not only for this dough - in fact very good and pleasantly flavored with olive oil - you can use your favorite dough, with milk or not and even a sweet dough, like muffins. Also, no matter the amount of dough, you can weave in the same way a large loaf or a smaller one.

The raised dough is turned over on the work surface greased with oil and divided into 6 approximately equal parts:

Cut the dough into pieces:

From each piece is shaped a thick & quotgrisina & quot, of dough, in length of 35-40 cm.

The 6 rolls are pressed at one end, sticking together, and moving away from each other like the rays of a circle sector:

The two rolls located in the center are twisted twice:

Next, make a braid in 3, like a mower, with 3 rolls, starting from the center to the left and to the right:

Continue twisting the rollers located centrally, again, twice around each other:

Roll the rolls in three again, starting from the center to the left and to the right, then twist from the rolls in the middle and so on until the end:

Finally, the ends are glued together and inserted under the bread:

The bread (breads, in my case) formed is placed in the tray, on baking paper, or can be put in the shape of a cake. Brush the surface of the dough with warm water and leave it to rise for another half an hour, in a place away from electricity.

After it has grown nicely, the bread is brushed with beaten egg yolk with a few drops of water and sprinkled (or not) with seeds, according to preference:

Bake in the preheated oven at 190 degrees for 35-40 minutes (for two loaves the baking time may be a little longer, for a smaller loaf a little shorter), until the crust is brown and knocking on the back of the bread is aude sunand a gol.

Homemade bread with toasted seeds

Here is a new recipe for our Contest sent by Amalia: Homemade bread with fried seeds. Participate with your soul recipes HERE! You can win a bread machine or a juicer.

• 200 ml of warm water
• half a packet of yeast (15 gr)
• salt
• 1 tablespoon oil
• 300 gr wholemeal flour
• 50 peeled sunflower seeds

Method of preparation
Put warm water in a bowl, put the yeast and dissolve
& # 8211 add salt and flour in the rain, mix well and crumble if necessary, add more flour to obtain a stronger and non-sticky dough
At the end, add the oil and knead until incorporated into the dough
& # 8211 Sunflower seeds are fried a little in the ceramic pan, without oil
& # 8211 add the fried seeds to the dough and knead a little more
& # 8211 is left to rise for 30 min
& # 8211 put the dough in a bread form (I have a 3l pan that I use for bread) lined with baking paper and put in the oven, on the right heat for 40-50 minutes
Remove and leave to cool on the grill covered with a napkin.
& # 8211 instead of fried seeds you can add finely chopped black olives or onions.
Every time I make such bread I remember my childhood, when we eat black bread with watermelon.

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