The breakfast bread is great with butter and jam, lemon curd, chocolate and hazelnut cream, toasted, even for a savory breakfast. Made with only 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 capacity of the flour used, so I recommend initially putting 500 and the other 100 ml if necessary gradually adding them. This breakfast bread can also be used to make savory toast 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
- 1.8 oz mixed seeds (chia, hemp, pumpkin, sunflower, sesame, flax)
- 2 1/8 to 2 1/2 cups water (up to 2 1/2 cups)
- 0.07 oz fresh yeast
- 0.35 oz salt
- 1.06 oz oat flakes (or spelt)
Tools
- 1 Bowl
- 1 Loaf Pan
- 1 Work Surface
Steps
In a bowl, combine the flour with the mixed seeds.
Add the crumbled yeast and start gradually pouring the water, the dough should be soft but not sticky. Adjust with the water based on the flour’s absorption rate.
It can also be kneaded in a stand mixer.
Once the dough is formed, cover with plastic wrap and let rise until doubled at 72°F.
Turn the dough 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 lukewarm 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 wire rack.
Tips
The water can vary from 2 1/8 to 2 1/2 cups based on the flour’s absorption rate, 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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