Granary Bread With Seeds : A Delightful Artisan Bread

Granary bread with seeds is a wholesome and nutritious bread that’s perfect for any occasion. This French-inspired recipe combines the hearty flavors of a variety of seeds with the lightness of white bread flour to create a delicious, textured loaf. In this post, we’ll walk you through the steps of making this bread, from preparing the seed poolish the night before to baking the loaf to perfection. Along the way, we’ll also explore the benefits of seeded bread, tips for achieving the best results, and answer some common questions about granary bread.

Ingredients

For 1 Bread

Seed Poolish (The Night Before)

• 80g seed mix (brown flax, yellow flax, millet, poppy, sunflower)
• 32g roasted sesame seeds
• 32g rye flour
• 200g water
• 0.5g fresh baker’s yeast

Main Dough (Next Day)

• 400g white bread flour
• 8g salt
• 2g fresh baker’s yeast
• 170g water

Directions

Seed Poolish (The Night Before)

1. Mix the Ingredients:
   • In a bowl, whisk together the seed mix, roasted sesame seeds, rye flour, water, and fresh baker’s yeast.
2. Refrigerate:
   • Cover the bowl with a cloth or plastic wrap and refrigerate overnight. This allows the flavors to develop and the yeast to begin fermenting.

Main Dough (Next Day)

1. Combine Ingredients:
   • In a mixer or by hand, add the white bread flour, salt, fresh baker’s yeast, water, and the seed poolish prepared the night before.
2. Mix and Knead:
   • Mix the ingredients on low speed for 7 minutes, then knead on medium speed for an additional 4 minutes. The dough should reach a temperature of around 23°C once kneaded.
3. First Fermentation:
   • Leave the dough to ferment for 30 minutes at room temperature, covered with a cloth.
4. Stretch and Fold:
   • After 30 minutes, stretch and fold the dough, making one fold on each side. This helps to develop the gluten and create structure in the dough.
5. Second Fermentation:
   • Cover the dough and leave to ferment for another 1 to 1.5 hours at room temperature.
6. Pre-Shape and Rest:
   • Remove the dough from the bowl and pre-shape it. Let it rest on the bench for 20 minutes.
7. Shape the Dough:
   • After resting, shape the dough into its final form. You can use a 28x11x9cm pan or shape it free-form into a boule, batard, or another preferred shape.
8. Final Rise:
   • Allow the dough to rise for 1 hour.

Baking

1. Preheat the Oven:
   • Preheat your oven to 240°C in convection mode with a rack set halfway up.
2. Prepare the Dough:
   • Lightly flour the top of the dough using a sieve.
3. Bake the Bread:
   • Place the dough in the oven, reduce the temperature to 220°C, and add steam to the oven. Bake for approximately 40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

Nutrition Facts

Servings: 1 Loaf

• Calories: 240 per slice (approx.)
• Total Fat: 8g (10% DV)
• Saturated Fat: 1g (5% DV)
• Cholesterol: 0mg
• Sodium: 200mg (8% DV)
• Total Carbohydrate: 40g (15% DV)
• Dietary Fiber: 5g (18% DV)
• Total Sugars: 2g
• Protein: 8g

Frequently Asked Questions

1. What seeds are in granary bread? Granary bread typically includes a variety of seeds such as brown flax, yellow flax, millet, poppy, and sunflower seeds. These seeds not only add texture and flavor but also boost the nutritional value of the bread.

2. Is granary seeded bread healthy? Yes, granary seeded bread is considered healthy. The seeds add essential nutrients such as omega-3 fatty acids, fiber, vitamins, and minerals. Additionally, the whole grains used in granary bread provide sustained energy and help in maintaining digestive health.

3. What are granary breads? Granary breads are a type of bread made with granary flour, which is a blend of white and wholemeal flours with malted wheat flakes. This combination gives granary bread its characteristic nutty flavor and slightly chewy texture. It often includes seeds and grains for added nutrition and taste.

4. Is whole grain bread with seeds healthy? Whole grain bread with seeds is very healthy. It offers a good balance of complex carbohydrates, fiber, and protein. The seeds contribute healthy fats, additional fiber, and a range of vitamins and minerals, making it a nutritious choice for meals and snacks.

Tips for Perfect Granary Bread with Seeds

1. Use Fresh Ingredients:

• Fresh yeast and high-quality seeds ensure the best flavor and texture in your bread.

2. Proper Fermentation:

• Allowing adequate fermentation time for both the seed poolish and the main dough is crucial for developing flavor and structure.

3. Temperature Control:

• Keeping the dough at the right temperature during fermentation and baking ensures even cooking and the desired texture.

4. Adding Steam:

• Adding steam to the oven during baking helps create a crisp crust. If your oven doesn’t have a steam function, you can place a shallow pan of water in the bottom of the oven during the initial baking phase.

5. Cooling the Bread:

• Let the bread cool completely on a wire rack before slicing. This prevents the bread from becoming gummy and ensures a better texture.

Granary Bread With Seeds

Granary bread with seeds is a wholesome and nutritious bread that’s perfect for any occasion. This French-inspired recipe combines the hearty flavors of a variety of seeds with the lightness of white bread flour to create a delicious, textured loaf.

Print Recipe Pin Recipe

Cuisine French

Servings 1 people

Calories 240 kcal

Ingredients

  

• For 1 Bread
• Seed Poolish The Night Before
• 80 g seed mix brown flax, yellow flax, millet, poppy, sunflower
• 32 g roasted sesame seeds
• 32 g rye flour
• 200 g water
• 0.5 g fresh baker’s yeast
• Main Dough Next Day
• 400 g white bread flour
• 8 g salt
• 2 g fresh baker’s yeast
• 170 g water

Instructions

 

• Seed Poolish (The Night Before)
• Mix the Ingredients:
• In a bowl, whisk together the seed mix, roasted sesame seeds, rye flour, water, and fresh baker’s yeast.
• Refrigerate:
• Cover the bowl with a cloth or plastic wrap and refrigerate overnight. This allows the flavors to develop and the yeast to begin fermenting.
• Main Dough (Next Day)
• Combine Ingredients:
• In a mixer or by hand, add the white bread flour, salt, fresh baker’s yeast, water, and the seed poolish prepared the night before.
• Mix and Knead:
• Mix the ingredients on low speed for 7 minutes, then knead on medium speed for an additional 4 minutes. The dough should reach a temperature of around 23°C once kneaded.
• First Fermentation:
• Leave the dough to ferment for 30 minutes at room temperature, covered with a cloth.
• Stretch and Fold:
• After 30 minutes, stretch and fold the dough, making one fold on each side. This helps to develop the gluten and create structure in the dough.
• Second Fermentation:
• Cover the dough and leave to ferment for another 1 to 1.5 hours at room temperature.
• Pre-Shape and Rest:
• Remove the dough from the bowl and pre-shape it. Let it rest on the bench for 20 minutes.
• Shape the Dough:
• After resting, shape the dough into its final form. You can use a 28x11x9cm pan or shape it free-form into a boule, batard, or another preferred shape.
• Final Rise:
• Allow the dough to rise for 1 hour.
• Baking
• Preheat the Oven:
• Preheat your oven to 240°C in convection mode with a rack set halfway up.
• Prepare the Dough:
• Lightly flour the top of the dough using a sieve.
• Bake the Bread:
• Place the dough in the oven, reduce the temperature to 220°C, and add steam to the oven. Bake for approximately 40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

Notes

Nutrition Facts
Servings: 1 Loaf

Calories: 240 per slice (approx.)
Total Fat: 8g (10% DV)
Saturated Fat: 1g (5% DV)
Cholesterol: 0mg
Sodium: 200mg (8% DV)
Total Carbohydrate: 40g (15% DV)
Dietary Fiber: 5g (18% DV)
Total Sugars: 2g
Protein: 8g

Keyword Granary Bread With Seeds

Variations and Serving Suggestions

1. Multi Seed Bread Recipe:

• Experiment with different seed combinations such as chia, hemp, and pumpkin seeds for a unique flavor and texture profile.

2. Seeded Bread Recipe:

• Add a mix of seeds both inside the dough and on top for extra crunch and visual appeal.

3. Rustic Seeded Bread Recipe:

• Use a blend of whole grain flours and seeds to create a rustic, hearty loaf perfect for pairing with soups and stews.

4. 5 Seed Bread Recipe:

• Combine five different seeds like sunflower, sesame, flax, poppy, and chia for a nutrient-dense and flavorful bread.

5. Best Seed Bread Recipe:

• Incorporate your favorite seeds and grains to create a custom bread that suits your taste preferences.

6. Oat Bread Recipe:

• Substitute some of the flour with oats for a chewy, wholesome loaf. Adding seeds to the oat bread enhances its nutritional value and taste.

7. 3 Ingredient Oat Bread Recipe:

• For a simpler version, use just oats, water, and salt, then mix in your preferred seeds for added texture and flavor.

8. Seed Bread Recipe No Flour:

• Create a gluten-free version using a combination of seeds, nuts, and gluten-free grains. This is a great option for those with dietary restrictions.

9. Granary Bread with Seeds Recipe:

• Stick to the classic granary bread recipe but feel free to experiment with different types of seeds and grains to find your perfect combination.

Conclusion

Granary bread with seeds is a versatile and nutritious addition to any meal. Whether you’re enjoying it toasted with a spread of butter, as the base for a hearty sandwich, or alongside a bowl of soup, this bread is sure to please. By following the steps outlined in this recipe and using the tips provided, you’ll be able to create a delicious and healthy loaf of bread that your whole family will love. Experiment with different seeds and grains to make the recipe your own, and enjoy the wholesome goodness of homemade granary bread.