Mixed Seed Bread with Brewer’s Yeast: The Recipe to Prepare It At Home
Updated: Apr 18
This delicious Mixed Seed Bread with Brewer’s Yeast is fluffy on the inside and crunchy on the outside due to the use of wholemeal flour. I used sesame seeds, flax seeds, poppy seeds, and sunflower seeds in my version of the recipe, but you can change the seeds' proportions, doses, and consistency to your taste. The spearhead of this dish is a mixture of seeds. To achieve an aromatic breadcrumb, use high-quality seeds, preferably organic.
Ingredients required for Mixed Seed Bread with Brewer’s Yeast
Manitoba flour = 295 gr • 750 kcal
Organic wholemeal flour = 50 gr • 319 kcal
Water = 200 ml • 0 kcal
Sea salt = Half a teaspoon • 286 kcal
White sugar =2 level teaspoons • 750 kcal
Extra virgin olive oil = one tablespoon • 29 kcal
Flax seeds = One tablespoon
Sunflower seeds = One tablespoon • 557 kcal
Sesame seeds = One tablespoon • 750 kcal
Poppy seeds = half a tablespoon
Brewer’s yeast = 6 g, dry • 750 kcal
Step by Step for Mixed Seed Bread with Brewer’s Yeast
1. To prepare Mixed Seed Bread with Brewer’s Yeast, you must first prepare all of the ingredients and carefully measure them.
2. Combine the Manitoba wheat, wholemeal flour, dry yeast, salt, and to-level teaspoons of sugar in a mixing bowl.
3. Mix all together thoroughly and pour onto a surface, making a mound with a hole in the top. At this stage, combine the liquid ingredients: water (slightly heated) and extra virgin olive oil. Mix softly with a fork, then work it together with your hands. Knead the dough for about 10 minutes or until it is soft and firm.
4. Place the dough in a wide container that has been oiled and covered with a clean cloth. Place all in a warm place and, if possible, cover with a blanket.
5. Let the dough rise for an hour or until it has at least doubled in volume.
6. Transfer it to the worktop and add the mixed seeds, leaving a heaped spoon aside (it will be used for the loaf's final decoration).
7. Work it together thoroughly to confirm that the seeds are uniformly spread in the dough. Finally, shape the dough into an elongated loaf (similar to a loaf) and put it on a baking sheet that has been oiled or coated with baking paper. As seen in the shot, make three oblique cuts on the top.
8. Cover it again with a clean cloth and, if necessary, a blanket, and place it in a warm place for about 40 minutes. Brush the layer with cold water before finishing with the seeds you set aside.
9. Bake at 200° for about 30 minutes, or until the bread is well baked and has a golden crust. Remove from the oven and set aside to cool before storing the bread in a box or linen bag.
Beautiful yet delicious mixed-seed bread is ready to catch everyone's attention!
Mind these Common Mistakes in doing this Mixed Seed Bread with Brewer’s Yeast
The Final result is either too hard or too soft.
The issue is with the consistency of your dough: homemade bread must be smooth and lightweight. You must be able to operate it without allowing the dough to escape all over the place. It is also important not to make it too hard to allow it to rise. If the dough gets too soft, gradually add the flour and begin to knead it to enable it to be absorbed. Continue in this way until the consistency is fine. If, on the other hand, you notice that the dough is very stiff, slowly apply warm water or oil to give it more flavour and smooth texture.
Mixed Seed Bread with Brewer’s Yeast isn't the bread rising.
It is possible that the dough we have worked extremely hard to prepare will not rise. A condition that may occur before or after cooking is affected by the flour, cooking time, or leavening temperature. If the issue happens following baking, there is nothing you can do, but you can alter the dough before cooking.
Surely, the lack of leavening in the bread may be attributed to the flour used: add the Manitoba, which still causes the bread to rise, with the OO flour, and the dough would rise.
Or, as we've noticed, it could rely on the cooking time and temperature: originally, twenty minutes at 230 degrees is enough to place a saucepan full of water inside the oven, which will keep it moist.
The temperature must be 200 degrees after twenty minutes. The dough should be wrapped with a cloth and set aside in a moist part of the house for at least three hours.
Mixed Seed Bread with Brewer’s Yeast crust too hard
The crust is too hard, not as crispy as you like, and the bread crumbles into several crumbs when you split it, right? You are not yet on the right track because you made the dough wrong, it is too light, or the oven temperature was incredibly high.
Cook it for a little longer to reduce the alcohol content. In fact, if the bread crumbles, it means that the dough is either too stiff, too dry, or overcooked. Add a little water to the dough during the preparation phase to shorten the cooking time. Place a saucepan full of water in the oven for the first twenty minutes of cooking if you want a crunchy top.
As a result, the environment would have the appropriate amount of humidity to keep your homemade bread crunchy.
Bread with Brewer’s Yeast Origins
The bread dough recipe dates back thousands of years. The Greeks called it divine food, but the dough has been worked since ancient times by mixing acorn dust with water. The dough was then baked to make it tougher by heating the stones.
However, over time, the recipes were more precise, and cereals were added to the dough after it had been ground.
Thanks to the Egyptians and the Babylonians, the bread was prepared differently, while the Romans spread it among the lower segments of the population. On the other hand, Bread was eaten mainly by the lords of the Middle Ages, leaving the people to eat a dough consisting of barley and rye.
Only during the Renaissance era did bread return to being a dish for all, with the use of brewer's yeast and excellent quality durum wheat flour in the ovens. The kneading machine, introduced in the mid-eighteenth century, accelerated bread processing until the process was industrialized.
