The breakfast bread is excellent with butter and jam, lemon curd, hazelnut cocoa cream, toasted, and also for a savory breakfast. Made with type 2 flour and mixed seeds both inside and outside. The amount of water reported in the recipe is variable as it depends on the absorption degree of the flour used, so I recommend initially adding 500 and the other 100 ml if necessary gradually adding them. This breakfast bread can also be used to make savory toasts and sandwiches.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2.2 lbs type 2 flour
- 1.76 oz mixed seeds (chia, hemp, pumpkin, sunflower, sesame, flax)
- 2.11 cups water (up to 2.54 cups)
- 0.07 oz fresh brewer's yeast
- 0.35 oz salt
- 1.06 oz oat flakes (or spelt)
Tools
- 1 Bowl
- 1 Loaf pan
- 1 Worktop
Steps
In a bowl, combine the flour with the mixed seeds.
Add the crumbled yeast and start pouring the water gradually, the dough should be soft but not sticky. Adjust with water based on the absorption degree of the flour.
It can also be kneaded in a stand mixer.
Once the dough is formed, cover with cling film and let it rise until doubled at 72°F.
Turn the dough out onto a well-floured work surface.
Shape and place in a loaf pan lightly greased with olive oil.
Let rise again until doubled in a warm environment, about 72°F.
Moisten the surface of the bread with warm water and sprinkle with cereal flakes.
Bake at 356°F for 50 minutes in a preheated static oven.
Remove from the oven and let cool on a rack.
Tips
The water can vary from 2.11 to 2.54 cups based on the absorption degree of the flour, I recommend adding it gradually.
It keeps for 4-5 days in a closed bag. It can also be frozen after being sliced.
It keeps for 4-5 days in a closed bag. It can also be frozen after being sliced.
It keeps for 4-5 days in a closed bag. It can also be frozen after being sliced.
It keeps for 4-5 days in a closed bag. It can also be frozen after being sliced.
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