If I survive, I will spend my whole life at the oven door seeing that no one is denied bread and, so as to give a lesson of charity, especially those who did not bring flour.-Jose Marti
Bread is part of every household around the world, each region its prepared with a distinct variation. Parathas\Chapati in Indian Sub-continent, Pita in middle east, Ciabatta from Italy, Baguette from France ,Bing from China and Rye bread from Russia are some of the breads around the world.
Today is the World Bread day, an event started by baking queen Zorra ,inviting all baking enthusiasts around the world to bake bread or simply post about a store bought bread.
How did I become a baking enthusiast?, since I migrated to US and discovered an Oven in the Kitchen. There was no stopping to my experiments. Mistakes were made, but lesson are learned eventually.For the event, I baked a simple bread with all the seeds I could gather from my pantry. I hallowed a pumpkin recently for a pie and saved its seeds,roasted it for snacking and used some in this bread recipe. Also used Sesame seeds and Flax seeds to add more crunch and loads of nutrition to the bread.Recipe is that of an Italian bread with standard ingredients Yeast, flour and Olive oil.
3 cups Whole wheat flour(Fine ground) or Whole wheat pastry flour
1 active dry yeast pack,about 1 1/2 teaspoon
1/2 tsp sugar
1/3 cup toasted pumpkin seeds
2 tablespoon sesame seeds
1 tablespoon Flax seeds
3 tablespoon Olive oil
1 cup warm water
3/4 teaspoon Salt
Prepare the dough
Dissolve the yeast in warm water, stir in the sugar and allow the yeast to get frothy, about 10 minutes.In a large bowl combine the flour, 1 1/2 teaspoon sesame(reserve rest for topping), Flax seeds and pumpkin seeds(reserve 2 teaspoon for topping). Add the yeast mixture and olive oil and knead until well combined.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 3-4 hours or leave it overnight in a dark corner.
Preheat oven to 450F.
Shape the dough in to a circle and place on a greased baking sheet and brush some egg white and sprinkle the reserved sesame seeds and pumpkin seeds. Proof for another hour by covering allowing to rise one last time before baking.
Place in the middle rack of the oven and bake for 30-35 minutes.Cool for at least 10 minutes on a rack and slice with a serrated knife.
Slather some spread or fruit preserves.
Or Make a sandwich for lunch
Pumpkin seeds >>Excellent source of minerals Magnesium, Manganese and Phosphorus. Good source of Iron, vitamin K,zinc,protein and copper.
Flax seeds >> Its a super food with excellent health benefits of lower cholesterol and blood pressure. Good source of Omega 3s ,calcium ,Iron and antioxidants.
Sesame seeds >>Its an alternate calcium source for milk allergic. Also a good source of Iron and minerals like magnesium ,copper and zinc.
Similar tempting bakes :
Spicy Veggie Buns
Cheers and happy WBD,
Thanks for the info on the nutrients. I am always trying to pack more nutrition into my daughter who can't have dairy and doesn't like much meat.
Even your previous post about the sugar substitutes was very informative, I find all recipes in your blog so healthy and nutritious,indeed they justify your blog's name:)
This is a useful post. Bread looks so good. Turned out perfect for u...
My 3 yrs son also suffering from wheezing, under on medication.,
Sure yr blog ll be helpful to me not only for me but for every one indeed yar. Thanks for the care n effort taken to give healthy recipe.
Love your blog - great recipes here!
Thx for your participation in WBD'08.
Thanx for visiting me.