Seed-Crusted Grandma's Bread Recipe

Crispy and fragrant bread according to grandmaʼs best recipe. The bread turns out very tasty, with a very appetizing crispy crust! You can take the seeds to your taste, you can also add them to the dough itself. And look how beautiful it is!
cook time: 3h
Elijah Stroud
Seed-Crusted Grandma's Bread Recipe

Nutrition Facts (per serving)

257
Calories
4g
Fat
41g
Carbs
8g
Protein

Ingredients (10 portions)

For dough:

Wheat flour 2.5 cup
Rye flour 50 g
Wheat bran 30 g
Serum 1 cup
Salt 1 tsp
Honey 1 tbsp
Yeast 10 g
Vegetable oil 1 tbsp
Seeds 100 g

For lubrication:

Eggs 1 pc

Recipe instructions

Step 1

Step 1
I learned about how to bake bread with seeds from my grandmother. I am sharing with you a recipe that has been passed down in our family from generation to generation. We take all the products we need.

Step 2

Step 2
To prepare the dough, sift rye and wheat flour, add bran.

Step 3

Step 3
Make a well in the flour mixture, pour our whey into it (don’t forget that whey or any other liquid should be warm, instead of whey you can take just water or milk or a mixture of water and milk), add honey and yeast.

Step 4

Step 4
Leave for 5 minutes for the yeast to dissolve.

Step 5

Step 5
Now add salt and vegetable oil (you can also add some seeds or nuts to the dough to taste) and knead the soft dough. You may need a little more flour, be guided by the dough, if suddenly it turns out too hard, then add a couple of tablespoons of water. Leave the finished dough to rise for 40-60 minutes, until it increases in volume, let the dough rise twice.

Step 6

Step 6
After the second time, knead the dough well and form the bread. You can simply roll the dough into a bun, or you can, like me, spread the dough into a layer (just stretch it with your hands).

Step 7

Step 7
Roll while pressing the dough.

Step 8

Step 8
You should end up with a roll like this.

Step 9

Step 9
We pour our seeds onto the table (you can use seeds, nuts or spices, for example, cumin, coriander, choose what you like).

Step 10

Step 10
Brush the top of the formed bread with egg white.

Step 11

Step 11
Then turn the greased side over onto the seeds. In this form, transfer the bread to a baking sheet and leave to rise for about an hour. It may take more or less time, depending on the room temperature, the presence of drafts and the activity of the yeast.

Step 12

Step 12
Before baking, you can make one cut in the center of the bread, but this is not at all necessary.

Step 13

Step 13
We bake the bread in a preheated oven, first at 200C with steam (to do this, put a baking sheet with boiling water on the bottom of the oven) for 15 minutes, then pull out the baking sheet with water and reduce the temperature to 170C and bake for another 25-30 minutes. Let the finished bread cool completely! Bon appetit!

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