Homemade and easy seed bread

How to make easy seed bread .

One of the problems or handicaps that we face when we think of preparing homemade bread , is undoubtedly the kneading.

Since I tell you that this is not an impediment, we can make bread at home without kneading and with a more than satisfactory result. As the recipe I bring you proves, homemade seed bread without kneading .

This  bread recipe  is an example of how to get a homemade bread with almost no work and with a professional result. A perfect bread for the initiates in the world of homemade bread with that crunchy added with wholemeal flour and that touch to taste of seeds.

.instagram-follow img{width:100%;height:auto;} @media screen and (min-width: 1000px) {.instagram-follow {display:block;clear:both;float:right;width:50%;margin-left:1em;}}

Other recipes to complete our repertoire would be this  easy bread , another version of bread without kneading (even simpler) or the accurate  homemade bread .

Surely you are thinking that since when a bread can be made without kneading it, or that at least it will be inedible. Well, neither the first nor the second, the result of this bread is that of a bread with flavor, with a honeycomb and the smell of real bread.

The premise that we must be clear is that rest kneads. As a basis to enter the world of bread, and before learning complicated kneading techniques, we can discover the power of rest and the work it does in the masses.

A fairly hydrated dough is necessary for this technique to work, that’s why, once the ingredients are integrated, we will have a very spongy dough and this is how it should be. Cold fermentation, from 18 to 24 hours in the fridge, will make gluten develop only slowly. The cold will result in a bread with flavor and greater preservation capacity.

I encourage you to lose the fear of making bread at home and that you roll up your sleeves to make this simple and tasty homemade bread without kneading.

Preparation of the seed bread dough

1. In a bowl we add all the ingredients except the seeds. We therefore incorporate the flours, warm water, yeast and salt. With one hand, leaving the other free to handle the bowl, we incorporate the ingredients.
2. After one or two minutes, we will have all the ingredients integrated and we will have obtained a dough that must be sticky. If not, we must add a pinch of water to the ratio.
3. Commercial flours include very different percentages of humidity, so some may need more liquid than others.
4. Let the dough rest for 10 minutes and make 4 folds in the dough, folding it on itself.
5. Let it sit for 15 minutes and repeat this folding operation two more times. With these movements to the dough we are already inadvertently kneading it.

Rest and preparation of crunchy seeds

1. We cover the bowl with transparent film and store it in the fridge overnight, between 18 and 24 hours.
2. The next day we remove the dough from the fridge. We leave the bowl at room temperature for 1 hour so that it warms up. If we see that the dough has not fermented too much, we can leave it for another 1 hour.
3. Let’s turn the dough on a floured surface and give it a rectangular shape.
4. We place the dough already formed on a cloth that must be wet. The idea is to slightly wet the surface of the dough so that the seeds can stick.
5. We pass the mass of the damp cloth to a source where we will have put all the seeds. We leave for a few seconds and remove the dough, turning it over.
6. We place the dough on a vegetable paper leaving the seeds up.
7. We can shape the bread by turning half of it on itself. In such a way that we will have one half with seeds on top and the other half with seeds on the bottom.
8. We cover the bread has formed and with the seeds, with a cloth and let it ferment for 2 hours.

Baking and final presentation of the seed bread

1. We preheat the oven to 250º C (heat up and down) with the tray where we will then bake the bread. Inside and an empty bowl at the bottom.
2. When the oven is very hot we open the door and transfer the bread with the same vegetable paper that supports it. And we will put it on the tray already hot.
3. Suddenly pour a glass of water into the bowl at the bottom of the oven and close quickly. With this step we are getting the necessary steam action for a good crust.
4. We bake at 250ºC for 10 minutes and lower the oven temperature to 220ºC without opening the oven door at any time.
5. Once we have lowered the temperature, we bake for 20 or 25 minutes. It should be a very golden bread.
6. Let the bread cool completely on a rack before enjoying it.

And if you want to freeze it, here are all the necessary tips for storing, freezing and toasting bread . Do not miss them.

You can see all the photos of the recipe in the step by step of the easy seed bread recipe.  If you have doubts, follow the photos and you will get a perfect bread.