Easy multi-seed bread

It's been almost a month without publishing a new recipe here on the blog, you know...life (and shit) happens and then you got a lot of deadline work to be done. Even though I still have to finish a couple works for a client I wanted to share a new recipe before may ends. Seriously, time flies! Feels like it was january just a few weeks ago, and summer's right around the corner. I don't know about you but 2019 is passing by way too fast, and I think that's a sign I'm getting older, lol. Also it's being one of the busiest years for Cinnamon Girl too, so glad that (besides my usual collaborations) little new projects and collabs keep coming up every month. Right now there's an awesome giveaway on my Instagram for all my spanish followers, they can win a great package full of organic food products from one of my favorite brands. Hope I can make an international giveaway in the near future!
May is a celebration-filled month in my family (birthdays, Mother's Day...) so as you can imagine there has been quite a big amount of sweet treats involved, so I decided to prepare a bread recipe for the blog and stay away from chocolate and sugar for a couple weeks at least. :-p
This multi-seed bread is really easy to make, requires a slight kneading and only 35 minutes to rest. The result: a nice wholesome bread filled with sunflower, pumpkin, sesame, and flax seeds that is both nourishing and filling, perfect for your morning toast or to make a veggie sandwich with homemade vegan mayo, yum! This recipe yields two loaves so I suggest to slice and freeze in separate ziploc bags one of them so you can enjoy your brekkie toasts for a longer time.
Hope you had a good month and an even better and sunnier june!





Easy Multi-seed Bread
(yield: 2 loaves)

Ingredients
700 g wholegrain spelt flour, sifted.
1 1/2 teaspoons pink Himalayan salt.
15 g fresh yeast.
600 ml lukewarm water.
1 teaspoon honey.*
3/4 cup sunflower seeds.
1/2 cup pumpkin seeds.
1/4 cup sesame seeds.
1/4 cup flax seeds.

*For vegan option: 1 teaspoon agave syrup.

Directions
Lightly grease and line two 23-cm loaf pans leaving enough excess of parchment paper on the sides, and set aside.
In a small bowl pour around 150 ml of the warm water and crumble the fresh yeast into the water and stir together. Add in the honey and mix until combined, let the mixture rest for 10 minutes until yeast is activated. Small air bubbles should form on the surface.
In a large mixing bowl place the sifted spelt flour and stir in the salt using a wire whisk. Make a well in the center and pour in the rest of the warm water (450 ml). Mix using your clean hands making movements from the outside to the center, until dough doesn't stick too much to the sides of the bowl.
Don't worry if dough sticks to your hands, it's quite a wet dough but once you work it for a few minutes it should be more soft. You can let ir rest for 3 to 5 minutes and you'll see it becomes quite a lot more pliable.
Add in all the seeds to the dough mixing with your hands again until everything is well distributed.
Divide the dough in two equal portions and transfer to the prepared pans. Cover with a clean damp cloth and let rise in a warm dry place for 35 minutes, until loaves double their size.
Preheat oven to 200 ºC during the last 10 minutes of dough's resting and, right before baking the loaves top each one with a mix of the same seeds we used for the dough.
Bake for 45-50 minutes or until loaf looks golden and bread sounds hollow when tapped.
Lift each loaf out of the pan and let cool completely on a wire rack.






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