Walnut & Sunflower Seed Bloomer Recipe in The Bread Kitchen
In this bloomer recipe I take a simple English bloomer to a new level with sunflower seeds and walnut pieces. Written recipe at
Fast No Knead Multi-Seed Bread
Healthy and simplest, I might say, no knead no yeast multi-seed bread that you can perfectly use for your sandwiches. All you need to do is mix with a wooden spoon and bake, that's it. Use your favourite seeds and make it your own. Hope you'll like it!
▶ Printable recipe and instructions
▶ Check out my website for the ingredients, measurements and much more!
▶ Subscribe for more videos
Say HI to us here:
▶Instagram:
▶Facebook Page:
▶Pinterest:
THANK YOU for watching and have a lovely day!
Gear I used to make this video:
Camera:
Lens:
Camera mount:
Lights:
Tripod:
Sonnenblumenkernbrot backen (Rezept) || Sunflower Seed Bread (Recipe) || [ENG SUBS]
Ein Sonnenblumenkern Brot backen, mit Sauerteig & Hefe. || How to bake Sunflower Seed Bread with Sourdough & Yeast.
Für das Rezept benötigen Wir folgende Zutaten || For the recipe we need the following ingredients:
Zutaten für 1 Sonnenblumenkernbrot: || Ingredients for 1 Sunflower Seed Bread:
•250 Gramm Sauerteig || 250 grams of sourdough
•200 Gramm Weizenmehl || 200 grams of wheat flour
•250 Gramm Roggenmehl || 250 grams of rye flour
•250 Milliliter Wasser || 250 milliliters of water
•¼ Würfel Hefe || ¼ cube of yeast
•1½ Teelöffel Salz || 1½ teaspoon of salt
•1 Esslöffel Zucker || 1 tablespoon of sugar
•Ca. 150 Gramm Sonnenblumenkerne || About 150 grams of sunflower seeds
Küchenhelfer || Kitchen gadgets:
•Mixer/Küchenmaschine || Mixer/Food processor
•Rührschüssel || Mixing bowl
•Schneebesen oder Gabel || Whisk or fork
•Hohes Gefäß zum Anrühren der Hefe-Wasser-Mischung || High vessel to stir the water-yeast-mixture
•Küchentuch || Kitchen towel
•Auflaufform mit Deckel || Casserole with lid
•Backpapier || baking paper
•Teigschaber || Spatula
•Pinsel || Brush
•Kuchengitter || Wire rack
Das komplette Rezept zum Nachlesen findet ihr hier:
The complete recipe for future reference can be found here:
Hier findet Ihr das Video zur Sauerteigherstellung: || Here you find the video for the Homemade Sourdough:
Viel Spass beim Nachbacken ;) || Enjoy baking;)
Du möchtest mich unterstützen oder mir eine Freude machen? || You want to support me or give me a little pleasure?
Meine Ausrüstung: || My equipment:
✗ Kamera || Camera:
✗ Laptop || Laptop:
✗ Stativ || Tripod:
Einige meine Küchengeräte aus den Videos: || Some of my Kitchen Gadgets from the videos:
✗ Küchenmaschine || Kitchen machine:
✗ Pfanne || Frying Pan:
✗ Eismaschine || Ice Cream Maker:
✗ Messer || Knife:
✗ Pfeffermühle || Pepper mill:
✗ Auskühlgitter || Wire rack:
✗ Rührschüssel || Mixing bowl:
Meine Social Media Profile || My social media profiles:
Instagram:
Twitter:
Facebook:
Pinterest:
__
✗ Links die mit einem ✗ gekennzeichnet wurden sind Amazon Affiliate Links. Bei einem Kauf über einen dieser Links werde ich am Umsatz der Bestellung beteiligt, ohne dass es dabei Mehrkosten für den Kunden gibt. || Links marked with a ✗ are Amazon Affiliate Links. When making a purchase after clicking on one of these links I will share in revenue of the order, without being additional costs for the customer.
HOW TO MAKE KETO SUNFLOWER SEED YEAST BREAD V2.0 | GLUTEN FREE | NUT FREE | CHEAP | SUPER EASY
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Raw sunflower seeds (
Whole Psyllium Husks (
Apple Cider Vinegar (
8 x 5 x 4-inch loaf pan (
Multi grinders (
***********
A year ago, I published a video on Sunflower Seed Yeast Bread. Sunflower seed has the ability to rise so well with leavening agents. This is not something that is possible with all low carb flours. However, in the earlier video, the bread rises very well but has a tendency to sink at the top after baking. Hence, this V2.0 is an improved version which resolved the sinking issue by making the dough into two balls and placing them side by side in the pan. I have also shown you how to use egg white powder in this video.
With this new version, the dough can rise until doubled in size within a short time frame of about 10 to 20 minutes and there is no sinking at the top. Hence, we get a very tall looking bread with a light, airy and fluffy texture. The size of the bread is great for sandwiches, and it is super crispy when toasted.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 16 ]
Per serving;
Total Carb = 3.5 g
Dietary Fiber = 2.2 g
Net Carb = 1.3 g
Calories = 58
Total Fat = 3.4 g
Protein = 4.5 g
DRY INGREDIENTS
Raw Sunflower Seeds = 420 g / 3 1/2 cups
Notes:
1. The sunflower seeds must be finely ground.
2. Link to purchase organic raw sunflower seeds
3. Refer to this video on how to grind the sunflower seeds -
Baking Powder = 12 g /3 tsp
Salt = 1/2 to 1 tsp
Egg White Powder = 50 g / 9 1/2 tbsp
Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is very concentrated. If you add too much, the bread will be denser, wetter and stickier.)
Note: Instead of egg white powder, you can choose to use;
1. 8 large fresh egg whites (285 g) OR
2. 285 g of liquid egg whites
Add either the fresh egg whites or liquid egg whites to the wet ingredients.
WET INGREDIENTS
Apple Cider Vinegar = 45 ml / 3 tbsp
Water (room temperature) = 280 ml / 1.2 cups (This is to reconstitute the egg white powder. Omit this water if not using egg white powder.)
YEAST MIXTURE
Instant or Rapid Yeast = 16 g / 4 tsp
Sugar = 1/4 tsp (optional)
Very warm water = 200 ml / 0.8 cup / 13 1/2 tbsp (Temperature of water should be 120 to 130 F or 50 to 55 C. This temperature is conducive to wake up the yeast from its dormant state and will NOT kill the yeast)
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. Mix the very warm water with the instant yeast and the sugar (optional). Stir to combine and set aside. Sugar is optional as it only feeds the yeast and does not activate it. The yeast can actually feed on any little sugar from the flour. This step is to ensure that the yeast is in good condition. If the yeast is foamy and bubbly, then it is in good condition. Otherwise, you need to change the yeast.
3. In a bowl, mix all the dry ingredients until well combined.
4. Add all the wet ingredients including the yeast mixture and mix until a dough is formed. The dough is soft and sticky.
5. In the video, I used an 8 x 5 x 4-inch loaf pan which was lightly greased and lined with parchment paper at the sides. It is important to use a narrow and tall pan for yeast bread as it allows the yeast to rise upwards. If you use a pan that is too big, the dough will expand sideways to fill up the gaps hence, the bread will look big but flat.
6. Divide the dough equally into 2 portions. Shape into balls and place them side by side in the pan. Wet your hands as the dough is sticky.
7. Cover the dough with a towel loosely and proof at a warm area for about 15 to 20 minutes only until doubled in size.
8. Bake at the lowest rack for 1 hour.
9. Cool completely on a wire rack before slicing.
Music by
PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.
Simple NO KNEAD recipe, the Best Bread with Sunflower seeds!
Very soft bread with sunflower seeds. No kneading, only mixing the ingredients, really easy and delicious!
You can bake this tasty bread for your beloved once and they will definitely love it!
INGREDIENTS
350 ml of warm water
5 grams of dry yeast
1 tablespoon of sugar
1 teaspoon of salt
350 grams of wheat flour
50 grams of sunflower seeds
Some olive oil for form and to put on top
I use form 12*23 cm
Enjoy the Bread! ????
Don't forget to Subscribe! ????
Check my other recipes:
#bread #sunflowerseeds #bakingbread #loaf #abouthomecooking
Life-Changing Loaf of Bread - Nutrition for Performance & Recovery
If you've ever tried to make traditional bread before, you know it can be quite complicated and time consuming. This bread from Sarah Britton's Nutrition for Performance & Recovery series will truly be the easiest, most fool-proof way you’ve ever made bread! Give Sarah's Life Changing Loaf of Bread a try, and let us know what you think!
Ingredients:
- 1 cup / 135g sunflower seeds
- 1/2 cup / 90g flax seeds
- 1/2 cup / 65g hazelnuts or almonds
- 1 1⁄2 cups / 145g rolled oats
- 2 Tbsp. chia seeds
- 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
- 1 tsp. fine grain sea salt (add 1⁄2 tsp. if using coarse salt)
- 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
- 3 Tbsp. melted coconut oil or ghee
- 1 1⁄2 cups / 350ml water
Special Equipment:
- standard baking equipment
- oven
Directions:
1. In a flexible, silicon loaf pan (or a loaf pan lined with baking paper) combine all dry ingredients, stirring well. Whisk maple syrup, oil, and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon.
2. Let sit out on the counter for at least 2 hours, or all day or overnight. You'll know the dough is ready when it retains its shape even when you pull the sides of the loaf pan away from it it.
3. Preheat oven to 350°F / 175°C.
4. Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
5. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important). Store bread in a tightly sealed container for up to five days. It freezes well too – slice before freezing for quick and easy toast!
Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner. Following her philosophy of “making healthy choices every day” she has been creating recipes for her readers all over the world since 2007.
Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.
Comment below to let us know how your recipe turned out. Subscribe to our channel for more Foodie Friday videos from Alo Moves each week!
Stay connected with us:
→ Website:
→ Instagram:
→ Facebook:
→ Youtube: