Rye Bread with Seeds and Hazelnuts by @lesgourmandisesdeloubna

1h10

8 servings

💧

350 ml

Warm water

🍞

1 tbsp

Dry yeast

🍯

1 tbsp

Honey

🌱

1 tbsp

Sesame seeds

🌱

1 tbsp

Chia seeds

🌱

2 tbsp

Sunflower seeds

🌱

2 tbsp

Pumpkin seeds

🥜

2 tbsp

Flax seeds

🌾

350 g

Whole rye flour

🌾

150 g

Whole wheat flour

🧂

1 tsp

Guérande salt

🥜

1 handful

Hazelnuts

🌾

2 tbsp

Oat flakes

  1. Mix
    • Warm water
    • Dry yeast
    • Honey

    Mix the warm water, dry yeast, and honey. Let it rest.

  2. Add
    • Sesame seeds

    Add the seeds.

  3. Incorporate
    • Whole rye flour
    • Guérande salt
    • Hazelnuts

    Incorporate the rye and whole wheat flours, Guérande salt, hazelnuts, and oat flakes.

  4. Mix

    Mix with a spoon.

  5. Knead

    Knead the dough with a mixer or a beater with kneading hooks.

  6. Line

    Line a cake mold.

  7. Pour

    Pour the dough into the mold, flatten with wet hands, and sprinkle with seeds.

  8. Rise
    • Warm water

    Let the dough rise for 90 minutes in a turned-off oven with a glass of hot water or at room temperature in warm weather.

  9. Bake

    Bake the bread for 50 minutes in a preheated oven at 185°C.

  10. Step

    Let the bread dry for half an hour in the turned-off and slightly open oven.

  11. Freeze

    Consume immediately or freeze.

Rye Bread with Seeds and Hazelnuts by @lesgourmandisesdeloubna

1h10

8 servings

💧

350 ml

Warm water

🍞

1 tbsp

Dry yeast

🍯

1 tbsp

Honey

🌱

1 tbsp

Sesame seeds

🌱

1 tbsp

Chia seeds

🌱

2 tbsp

Sunflower seeds

🌱

2 tbsp

Pumpkin seeds

🥜

2 tbsp

Flax seeds

🌾

350 g

Whole rye flour

🌾

150 g

Whole wheat flour

🧂

1 tsp

Guérande salt

🥜

1 handful

Hazelnuts

🌾

2 tbsp

Oat flakes

Preparation Steps

  1. Step 1/11

    Mix the warm water, dry yeast, and honey. Let it rest.

    💧Warm water
    🍞Dry yeast
    🍯Honey
    🥄Spoon

  2. Step 2/11

    Add the seeds.

    🌱Sesame seeds
    🌱Chia seeds
    🌱Sunflower seeds
    🌱Pumpkin seeds
    🥜Flax seeds

  3. Step 3/11

    Incorporate the rye and whole wheat flours, Guérande salt, hazelnuts, and oat flakes.

    🌾Whole rye flour
    🌾Whole wheat flour
    🧂Guérande salt
    🥜Hazelnuts
    🌾Oat flakes

  4. Step 4/11

    Mix with a spoon.

    🥄Spoon

  5. Step 5/11

    Knead the dough with a mixer or a beater with kneading hooks.

  6. Step 6/11

    Line a cake mold.

    🍰Cake mold

  7. Step 7/11

    Pour the dough into the mold, flatten with wet hands, and sprinkle with seeds.

    🍰Cake mold

  8. Step 8/11

    Let the dough rise for 90 minutes in a turned-off oven with a glass of hot water or at room temperature in warm weather.

  9. Step 9/11

    Bake the bread for 50 minutes in a preheated oven at 185°C.

  10. Step 10/11

    Let the bread dry for half an hour in the turned-off and slightly open oven.

  11. Step 11/11

    Consume immediately or freeze.

Composition

Ingredients

Types

Liquid, Other, Seeds, Grain, Nuts

Ingredients

Warm water, Dry yeast, Honey, Sesame seeds, Chia seeds, Sunflower seeds, Pumpkin seeds, Flax seeds, Whole rye flour, Whole wheat flour, Guérande salt, Hazelnuts, Oat flakes

Allergens

Nuts

Dietetics

Dietary regimen

Vegetarian

Calories

to inform

Macro nutrients

Fiber: 6g, Sugar: 2g

Nutritional Information

Minerals

Calcium: 25mg, Iron: 1.5mg, Magnesium: 50mg, Zinc: 2mg

Vitamins

Vitamin E: 2mg, Vitamin K: 20µg, Vitamin C: 0.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Spoon, Cake mold

Appliances

Mixer, Oven

Type

Type

Type Of Dish

Bread

Occasions

Breakfast, Snack

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Brittany

Various

Aspect

Texture

Crunchy

Flavors

Nutty

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 1 day (airtight container), fridge : 3 days (airtight container), freezer : 1 month (airtight container)