Help with making seeded bread please

Angelina-M

Morning all.

We bought some wholemeal breadcakes (cobs, baps, whatever is your regional name lol) and they had shiney tops which im assuming is just the egg. But also they had seeds in them. I think they looked like broken up sunflower seeds but they were quite light in colour.

They werent as crunchy as sunflower seeds so does anyone know if they are soaked or anything first, or is the process of being cooked in bread enough to soften them?

I love bread with seeds in and any tips would be great. I'm off to the supermarket this afternoon so I can buy in any nuts/seeds I need. However I do have sunflower and pumpkin seeds in?

Pink.

Hi Angelina,

I make seeded loaves. I don't do anything to the seeds, all I do is throw in a handful of a mixture of pumpkin, sunflower, sesame and linseed in when I'm measuring everything out. The baking does seem to soften them.

I usually buy the seeds individually from Asda in 100g bags although Julian Graves also sell them combined omega seed mix

Pink

Angelina-M

Thanks i'll give it a go with the seeds I have. I adore Hovis granary too but because there is only me who likes seeded bread its an expense to buy loads of different packets as i'll never be able to use them up.

Pink.

My youngest doesn't like seeded bread.........but I'm determined to get them into him anyway. I give the seeds a whizz in the blender and store them in a jar in the fridge and he's none the wiser.

Pink

Justie

Angelina-M wrote:

Thanks i'll give it a go with the seeds I have. I adore Hovis granary too but because there is only me who likes seeded bread its an expense to buy loads of different packets as i'll never be able to use them up.

if you don't use many then try places like Julian Graves as they do mixed seed bags.

kethry

i use the same as pink-winged, but also add poppy seeds. i have read that you shouldn't use linseed if you have a dodgy bowel system (i forget the name for it) as the seeds can become trapped, and linseed have a very hard outer shell that means it doesn't really get digested. if you want to take advantage of the omega 3/6 benefits of linseed you need to grind them and eat fresh - cooking destroys it, apparently, or at least the high temps that we bake bread at destroys it. I still add linseed to mine purely for the roughage factor.

I just mix up a jar of seeds, then, when i bake bread (see here for my recipe) i just scatter a couple handfuls in. you could also press them on top but i don't do that. (I've bought shop ones that have had that done and the seeds just scatter everywhere when you cut through the loaf. whats the point?)

keth
xx

Seakay

I add most things without soaking, but soak extra hard seed such as hemp. As sunflower and pumpkin have been dehusked I don't think that they need to be soaked.

Angelina-M

Well as I already know I like sunflower and pumkin seeds I'll give them a go first.

Thanks guys, cant wait to try it, i'll report back.

katycocoa

Just in the process of making my first seeded loaf. I've thrown in pumpkin, sesame, sunflower and poppy seeds. Hope it tastes nice, we love this bread but it's so expensive to buy. I bought the small bags of seeds from sainsburys for about 99p each and even if I make a couple of loaves a week they will last for ages.

Anyone alse make this?

LadyDee

I like bread with lots of 'bits'. I usually buy Burgen or Hovis Seed Sensations but they are getting so expensve now I think I'll have to revert to using my breadmaker.

Does anybody know if it's possible to buy the 'bits'. I did have a look round today but could only find individual packets of all the different seeds etc., and I'd prefer a packet of mixed ones.

tigerfeet2006

Allisons make a lovely seed and grain flour that I use regularly

http://groceries.asda.com/asda-estore/search/searchcontainer.jsp?trailSize=1&searchString=allisons&domainName=Products&headerVersion=v1&_requestid=68519