I am not an experienced bread baker. Unfortunately. I am trying my best, but to be really good at baking bread you have to do it often ;) I don’t have time for that, so every time I find a recipe that works well for me, I am more than happy! This quick bread loaded with seeds is one of those recipes that turned out so well, it became a standard in our kitchen… which I wanted to share with you now :D
Bread needs time. And some experience. This bread on the other hand just needs a kitchen machine with a dough hook and several minutes of your time ;) When I made it for the first time I was very skeptical because I could not believe that bread could turn out so good after only 1 1/2 hours. Such a nice bread, gorgeous texture, flavors, and super crunchy crust! So good and all homemade without any weird ingredients like the bread you get in some supermarkets ;)
If you make bread with sourdough it takes hours if not days for the dough to rise properly. This quick bread needs only a fraction of that time because it is made with quite a big amount of fresh yeast aka. bakers yeast. When kneaded for some time it can go directly into the oven. Not everybody likes bread like that because some people are not too fond of the yeast flavor you will definitely get in a bake like that. I am a big fan if yeast bread, babkas and such – so the flavor is fine for me…
Making this bread could not be any easier. You dissolve the yeast in the lukewarm water, add the rest of the ingredients and then you knead until the dough comes off the sides of the bowl – or in my case until the machine is done. My kitchen machine loves to knead the dough, so why should I do it?! ;) Well… that’s it. After that you add the dough to a baking tin, place it in the cold oven and one hour later you have a nice loaf of bread (you have to turn on the oven of course). A day could not start better. Smelling a freshly baked bread in the kitchen is awesome! ;)
I used mostly spelt flour and some wholemeal wheat flour for this bread. You can totally change the type of flour and ration I think. More wholemeal flour should be fine or some other types of flour – buckwheat or wild emmer, for example, should work as well. There should be enough liquid in the dough to use these kinds of flours.
Another bread I really like and I think turned out pretty good is my TUI Cruise Artisan Bread. That one was much more work to get it perfect and you need some more time to make it, but it’s all worth it ;)
INGREDIENTS / ZUTATEN
1.5 oz. (42g) fresh yeast (bakers yeast)
2 tbsp. apple cider vinegar
2 2/3 cups (340g) spelt flour (Type 1050)
1 1/4 cups (160g) wholemeal wheat flour
2 tsp. salt
1.4 oz. (40g) golden flaxseeds
1.4 oz. (40g) sesame seeds
2.8 oz. (80g) sunflower seeds
1 oz. (30g) rolled oats
1-2 tbsp. vegetable oil for the baking tin
3-4 tbsp. seeds (flaxseeds, sesame, sunflower seeds & rolls oats)
1 Würfel Hefe (42g)
2 EL Apfelessig
340g Dinkelmehl (Type 1050)
160g Weizenvollkornmehl
2 TL Salz
40g Goldleinsamen
40g Sesamsamen
80g Sonnenblumenkerne
30g Haferflocken
1-2 EL Pflanzenöl für die Form
3-4 EL Saaten (Leinsamen, Sesam, Sonnenblumenkerne & Haferflocken)
DIRECTIONS / ZUBEREITUNG
2. Add the vinegar, the two flours, salt and the seeds to the bowl and mix for several minutes until the dough comes off the sides of the bowl. The dough will be still sticky, but that is ok.
3. Brush a loaf tin (about 9×5 inches) with the oil and sprinkle with the seeds (keep some to add them on top of the dough). Add the dough to the tin and sprinkle with the remaining seeds. Place in the cold oven and heat up to 390°F (200°C) – bake for about 60-65 minutes. Take the finished bread out of the oven and remove from the tin. Let cool down completely on a wire rack.
2. Den Essig, die beiden Mehlsorten, das Salz und die Saaten dazugeben und alles für einige Minuten durchkneten, bis sich der Teig vom Schüsselrand löst – der Teig ist sehr klebrig, aber das ist OK.
3. Eine Kastenform (ca. 23x12cm) mit dem Pflanzenöl einstreichen und mit den Saaten ausstreuen (etwas zurückhalten, um es auf den Teig zu streuen). Den Teig in die Form geben und mit den restlichen Saaten bestreuen und dann in den kalten Ofen stellen. Den Ofen auf 200°C (390°F) einstellen und dann für etwa 60-65 Minuten backen. Aus dem Ofen holen, nach ein paar Minuten aus der Form lösen und auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
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Quick Seed Bread
- Prep Time: 15m
- Cook Time: 1h 05m
- Total Time: 1h 20m
- Yield: 1
- Category: Bread
- Cuisine: German
Description
If you want some fresh bread in the morning, this one here is the bread to make: a delicious quick bread with loads of seeds.
Ingredients
Instructions
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
