Regarding our diet, we know a few simple rules: no sweets or excess fat, weighted bread and bakery products and free on fruits and vegetables, preferably fresh, but often we neglect the pits and seeds about which, specialists claim to be of great value to our health.
So I tried to introduce as many of these seeds in my next bread recipe, which I recommend because besides being healthy it is extremely delicious.
I used flax, pumpkin, sunflower and sesame seeds, in variable proportions, because I bought a mix that contains all but the recipe requires equal amounts of each.
This seed bread is made from a mixture of flour: white, whole grain and rye bread flour being a very simple recipe.
The result was a flavored bread with elastic core and consistent that definitely will be cooked again with pleasure.
Now here is my recipe for seed bread:
In a bowl, dissolve yeast with sugar and warm water and leave for a few minutes.
In a large bowl add flour, salt, all the seeds and mix.
Add the yeast and water mixture, and stir until all ingredients are well mixed.
Place dough on a floured surface and knead until it becomes smooth and elastic, about 5 minutes.
Transfer the dough back in the bowl to prove for a further hour until doubled in size.
After that, turn dough upside down then gently mould the dough into a ball, leading all edges inward.
Put the ball in a banneton to prove for 20-25 minutes, until you heat up the oven to 430 degrees F. Place inside a baking stone or a baking tray and let it heat up.
Place bread on the baking stone with the smooth side up and cut an X on it.
Bake for 30 minutes at 430 F and another 20 to 25 minutes at 400 degrees F. For this bread I used a steam tray placed beneath baking stone and resulted in a thicker and crispy crust.
The result you can see in the pictures, you can say it was very good.