Seed Bread

About Seed Bread

Ingredients

• Sunflower Seeds, Flax Seeds, Pumpkin Seeds, Melon Seeds 5 tbspa
• Whole wheat flour 1 cup + for dusting
• Fresh yeast 1 tbsp
• Castor sugar 3 tbsps
• Salt 1 tsp
• Milk 4 tbsps
• Butter for greasing

How to Make Seed Bread (Stepwise Photos)

Method

1. Take yeast in a bowl, add 1 tbsp castor sugar and 3 tbsps warm water and mix. Leave it aside to activate for about 5-10 minutes.
2. Take flour in a mixing bowl, add salt and mix. Make a well in the center, pour the activated yeast in it and mix well. Add a little water and knead into dough. Place the dough in a clean bowl, cover with cling film and set aside to prove for 20-25 minutes.
3. Preheat oven to 180º C. Grease a baking tray with butter and dust with flour.
4. Dust the worktop with a little dry flour, place the dough on it and knock back so that excess air can escape.
5. Roll the dough into an oval shape and fold the two ends to get a conical shaped loaf.
6. Place the dough in the prepared baking tray.
7. Dissolve the remaining castor sugar in milk in a small bowl and brush the loaf with it. Sprinkle sunflower seeds, flax seeds, pumpkin seeds and melon seeds on the loaf.
8. Keep the tray in the preheated oven and bake for 20-25 minutes.
9. Take the bread out of the oven and let it cool slightly. Slice and arrange them on a serving platter. Serve with a butter of butter and a bowl of cheese spread.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps