The absolutely easiest way to make seeded bread | Foodgeek baking
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- Опубликовано: 27 май 2022
- Seeded bread is delicious, but making sure the seeds are dispersed and stuck to the outside can. be difficult. I'll show you how to succeed every time.
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Recipe:
fdgk.net/easiest-seeded-bread...
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#sourdough #seededbread #recipe 
Хобби
I'm a 85 yr young granny and have learned so many really good recipes from you. This recipe is my family's best sourdough bread I've ever made. We're even thinking of including it in our Christmas dinner as mini boules to contain soup. The only changes were instead of rye flour I used whole wheat. Plus instead of the seeds you used I used king Arthur mixed grains with seeds. Fantastic!!!
You devious Dane! 😊
Most mesmerizing thing in your videos is how you don’t burn your hands when you put the loaf to the oven… It always looks so damn close
Beautiful! Thanks so much!
That really does look nice.
Beautifully delicious loaves! Soak the seeds, I’m going to bake one today. Thanks!!
Looks Delishious !
Looks so Delicious! 😋😍
Love seeds in bread and they’re good for you too! 😁
great bread!!! greetings from Argentina
As always enjoy it very much ,Can you do a video with spices like Ginger,Fennel ,Cumin , Caraway,Koriander etc. please please.
Great video. I do a mix of flax, hemp, pumpkin, sunflower, and sesame seeds for my seeded dough. Usually I will roast the seeds but I won't soak them afterwards. I'll add an extra 50g of water to my dough and mix in the seeds during the last 2 S&F. It's my second favorite, but your cheddar and jalapenos one is my favorite!
I love the shirt!
Great video as always! I would love to see a comparison experiment on best way to bake with inclusions. I see you mixed from start, but ive also heard/seen you do it by adding in doses during stretch and folds, and then also by lamination. It would be interesting to see the effect it actually has on the gluten. Thanks Sune!
Thank you!
I was enjoying a nice smørbrød (turkey, pickles, and tomatoes on my freshly baked sourdough) as I watched this, and now I'm inexplicably still hungry - for some poppy seed bread. This might have to be my next bake.
Dude, it's important not to soak pumpkin seeds more than an hour or 3. You don't want to leech out any part of that great goodness, leaving the water light green with the flavor left behind. I love your recipes.
You can just use the left over water in the bread 😁
@@Foodgeek True. But I didn't waste it, I put it in the fridge and drank it later. It tasted very nice, much better than hemp.
I never considered pre soaking! Might have to give it a try now.
Fabulous. Your videos are so well done. Thank you.
Thank you
I remember a similar loaf I had years ago. I thought the seeds would be brittle but they just blended with the bread texture for a great taste.
Hi Sune
I love watching your videos, they're so helpful in my sourdough journey. I have noticed that after you shape your loaves and put them in their bannatons, you immediately put them into the fridge. Is there a reason why you don't let them proof at room temperature before refrigerating them?
Thank you
Susan
Thanks!
You are welcome
Love the shirt!
I love seeds and nuts in bread and these loaves look delicious! I will try to make these soon. Have you ever made Pumpernickel bread? I would love to see your take on that bread, it's my personal favorite! 😊 Thanks for your very informative and helpful recipes and videos! ❤️
I have been wondering how to toast and soak. Now I know. Toast and soak! 😂
Thank you Sune for one more great recipe. 👍 👍😍
I am drooling!!!!!!!!!!!!!!!!!!!
Just a day late! I decided to try an experiment to replicate your results for extra sour sourdough, and while I was at it, I also decided to try seeding my bread. I SURE WISH I'D SEEN this video first! Oh well, now I know a better way.
I made 2 identical loaves baking the first in accordance with your "master recipe," the second baking to just 200 degrees, waiting a day, then re-heating. I'll report the results. I'm inviting my neighbors over for a "blind bread tasting" tomorrow evening to see if they can tell any difference! Will report back later.
I thoroughly enjoy your bread experiments and videos. Gene
Yummy 😋
Love this channel, thank you so much Sune, I'm learning! Maybe you could add some subscriber pics of their creations (or flops), at the end of your normal video or a video of their own? Possibly even critique them? Edited to add, love that dobro!
I haven't gotten into inclusions yet, but when I do, I would love to try this. Thank you, Sune
Sune, what about machine mixing? How long and what speed using my KitchenAid?
Hi Sune, do you also toast the seeds that go on top of the bread? Or only the seeds that go into the dough? If you toast the seeds that go on top, they get double-toasted, isn't that too much?
I only toast the ones inside the dough 😊
@@Foodgeek Ok thank you! And for your videos, they're great.
Hi Sune, I hear what you say about grains. But I love the taste of toasted wheat berries. I even toast my wheat cereal (in the pan) before cooking it.
I'm wondering how it would behave soaking after toasting. Have you tried it?
Maybe they just need to be toasted less or at a lower temperature. No matter what I'd soak them. Haven't tried it though 😊
Hi, Sune. How do you compare this method to adding the seeds with lamination?
I think this method is simpler 😊
These breads look beautiful.
I’d like to know what brand your bread baker/Dutch oven is.
That's the Challenger pan
is your shirt perhaps an Art of kickz product?
Looks delicious. If you have a recipe without inclusions and add in a soaker. How does that affect the calculation of hydration? I would expect the soaker/seeds to release or absorb some water depending on its humidity compared to the rest of the dough?
In your Bread calculator, do you add seeds/soaker as “Other Extras”?
It doesn't affect hydration (much) since we soak them 😊 Use the soaker section for soakers. Any water in them won't affect hydration for this very reason 😁
@@Foodgeek Ah, I didn’t look at the Add a Section part. A case of RTFM. Thanks.
Btw, I am going to post a question in your pizza dough (which is great) video that might be interesting to explore if you don’t already know the answer.
I'm using chia and toasted sesame seeds instead of poppy seeds.
Is there a certain margin percentages for the amount of seeds in the bread?
Not really. I think at above 100% you might have issues with the bread staying together, but I've never tried it :)
Hello, what was the baker’s percentage or weight in grams of sunflower seeds used in this recipe?
As I say in the video, I justed free-styled it. My guess would be around 250 grams, around 35% :)
I've done a couple now at 25% and it's been very successful. Lots of seedy goodness, yet it doesn't rip the gluten network!
GOT A 404 on the recipe link.
So did I
Thanks. I fixed it.
there is a seed on the camera. 0:36
I made sunflower seed sourdough today (it is absolutely delicious!) but I found the seeds didn't really stick to the outside of the bread (mainly when slicing)
The dough somewhat sticky (tacky might be a better description) and I sprayed it with water before rolling in the seeds. Into the banneton and the fridge for the night.... They baked beautifully but as soon as I cut into it almost all of the seeds came off! Did I do something wrong? Do you have any tips? TIA :)
When I slice bread with sunflower seeds on the outside a lot of them fall off. I think there's no way to avoid that unless you have an industrial slicer.
That being said, but best tip for slicing sourdough is to use a deli meat slicer :)
@@Foodgeek Its very unfortunate! I will have to try using a mix of other seeds on the outside like you did. My sunflower seed sourdough came out delicious!
Thank you for you reply, and for all of the great content you post! I have learned so much from you in my sourdough journey :)
Sune, your link to the recipe goes to a 404 page.
Fixed it 😊
Xclumees
Who's Karen?
The bald look is growing on me.... Like a sourdough.