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Bread with seeds and poppy seeds

Bread with seeds and poppy seeds

"Recipes for family meals"
I haven't bought bread since I had a bread machine. I prepare it in various combinations. Preferably not completely white, with wholemeal or rye flour. This time I planted seeds. The difference was given by the poppy seeds that I really liked !!!

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Bread with poppy seeds

Bread with poppy seeds from: warm water, fresh yeast, sugar, salt, vinegar, poppy seeds, flour.


  • 2 l of lukewarm water
  • 1 grain as a fresh yeast nut
  • 1 teaspoon sugar
  • 1 tablespoon salt
  • 30 ml of vinegar
  • poppy seeds
  • as much flour as it contains

Method of preparation:

Mix the yeast with the teaspoon of sugar in a cup for 5 seconds. Then leave for 10 minutes, until you notice that the yeast has liquefied. Meanwhile, sift the flour. If it's winter, sift it in the evening and leave it in the heat.

Separately, in a bowl, put the water, salt, vinegar and then the liquefied yeast. Mix them lightly by hand. Put the sifted flour in a bowl and make a hole in the middle.

Pour the water with the other ingredients into the hole and mix until you get a shell that no longer sticks to your hands. Put the remaining flour on one side and put the coca on the other side, with a little flour underneath, wrap it with a towel and put the dough in a room where it is warm.

Let it rest for 2 hours. Bring to the heat the trays in which you will bake it.

After 2 hours, divide the crust into 2, take a part, knead it and put it in the pan. Do the same with the other side. You spread them out until they occupy the entire tray. If they stretch hard, it is a sign that the bread will grow a lot. Heat the molds for an hour.

After an hour, turn on the electric oven and let it heat up for 10 minutes, take the first tray of bread, grease it all over the surface with water, using a silicone brush or if you don't have a brush, sprinkle it and sprinkle seeds of poppy on the entire surface.

Put the tray in the oven and leave for 35-45 minutes, depending on the oven. At the end, take it out and turn it over on a wooden bottom. Do the same with the second tray.

From the bakery

For my first seed bread, I again relied on a recipe by Jeffrey Hamelman, and the result was delightful.

The main difference from the breads I made was soaker ul. This is the mixture prepared some time before from seeds and water so that the latter reduce their hardness.

28 g 100% moisturizing mayonnaise
136 g white wheat flour type 650
170 g of water

62 g flax seeds
190 g cold water

Final dough
697 g white wheat flour
74 g wholemeal rye flour
108 g sunflower seeds (fried)
54 g sesame seeds (fried)
320 g of water
20 g of salt
252 g soaker (all)
306 g of liquid mayonnaise

1. The night before (12-16 hours) prepare the preference and the soaker and cover them with foil.

2. Add all the ingredients together in a bowl. Mix for 3 minutes on the first gear and then another 3 minutes on the second gear, until an average development of gluten.

3. We ferment 2.5 hours with a stretch and fold after 1 hour and 15 minutes and (possibly) another one after another 50 minutes.

4. Divide the dough in two, and preform and leave it covered for 10 minutes.

5. Give the final shape of the dough and put it in banners.

6. The final fermentation is done in the refrigerator for 8 hours at 10 degrees Celsius, or up to 18 hours at 5 degrees Celsius.

7. Heat the oven with the baking stone inside for 40 minutes. 10 minutes before inserting the bread, we place a tray of water on the bottom of the oven, which we will keep for another 10-15 minutes after we put the bread.

8. Turn the dough upside down on the plate with which we put it in the oven. We cut, then bake the bread at 240 degrees Celsius for 40-45 minutes.

Breadcrumbs with poppy seeds

Breadcrumbs with poppy seeds from: flour, oil, yeast, sugar, seeds.


  • 400 g wheat flour
  • 12 tablespoons cornmeal
  • 6 tablespoons oil
  • 400 ml of water
  • 7 g dry yeast
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • poppy seeds
  • 2 yolks, for greasing

Method of preparation:

Mix lukewarm water with yeast, sugar and 5 tablespoons cornmeal. Set the mixture aside for 15 minutes. Then combine the mayonnaise obtained with the sifted flour, the rest of the corn flour, the salt and the oil.

Knead until you get a soft and elastic dough. Cover it and leave it in a warm place for an hour.

Divide the dough into 12 equal parts. Shape each piece into either a bun or a loaf of bread and place them on a paper tray.

Cover with a towel for 30 minutes. Then grease them with beaten egg yolks and sprinkle with seeds. Bake the bread for 30 minutes at 180 ° C.

Organic Premix for Wellness bread, gluten free, 320g Biovegan

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After the dough has risen, sprinkle a little flour on top and add the seeds and knead for smoothing. Leave it to rest for another 10 minutes, then sprinkle a little more flour and take it directly into the tray that has been lined with baking paper.

Preheat the oven and place a heat-resistant dish with about 2 liters of water on the bottom of the oven. Bake the bread pan for about 50-55 minutes. In the first 20 minutes, bake at 240 degrees Celsius and then at 200 degrees Celsius. At the end, the bread should be nicely browned.

Fresh bread with bran, oil and seeds

From Balotești, on the right, towards Căldărușani Monastery. The road passes through long villages, guarded by the remains of remains from the forests of Vlasia. Until you reach the water of Cociovaliște & # 8211 whose name is given by the plaur that, in the past, the inhabitants used instead of cork, to pass the water from one shore to another “cocioc” means “plaur” & # 8211 stop at the bakery to buy bread. Round, semi-white bread with a taste just right to be associated with that of meat prepared on a charcoal grill, in the shade of the forest. Or, if you go to the monastery and it's a day to remember the dead, you also stop here to buy rolls or prescuri. It is known that at the bakery in Moara Vlasiei (Ilfov) you can find bread for food or for remembrance, as you need.

The fresh bread with bran, seeds and oil is made, according to the baker's recipe, as follows:

You need: one kg of flour, 500 g of wheat bran, a tablespoon of salt, yeast as big as a walnut, sesame, poppy seeds, almonds, 300 ml of water or borscht, 150 ml of oil.

Mix the flour with the bran in a bowl. In a bowl, in which it will knead, mix water or borscht with oil, undiluted yeast, salt, poppy seeds, sesame and add a little flour with bran, knead until you get a thick dough. He must not be too loud, but really fluffy. Beat the dough a little to set the dough. Shape into buns and bake for about 40 minutes on medium heat. Remove the bread from the oven when it has browned a little.

& # 8211 recipe found by Simona Lazăr from Elena Mănescu from Moara Vlăsiei

Potato pancakes with jam and poppy seeds & # 8211 a light and tasty recipe to please housewives

Do you want to surprise your family with a special dish? Try potato pancakes with jam and poppy seeds. I am convinced that everyone will be impressed by these delicious pancakes. The recipe is explained step by step in the lines below.


  • 400 gr boiled potatoes
  • 120 gr wheat flour, a pinch of salt
  • 2 tablespoons melted butter

Ingredients for the filling:

  • Apricot jam
  • White poppy seeds
  • Strawberry jam
  • Black poppy seeds

Method of preparation:

Peel the potatoes and boil them in salted water. After the potatoes have boiled, drain them of water, pass them with a vertical mixer and let them cool. Add a little salt to the wheat flour and then mix it with the potatoes.Knead a non-sticky dough that we divide in two. From each piece of dough we make a roll that we cut into smaller pieces.On the worktop sprinkled with flour, spread each piece of dough in a round sheet to form the pancakes. We put the dough sheets on top of each other. Sprinkle them all with flour, so that they are not missing.Put a dry pan on the stove. When the pan heats up, bake the potato pancakes on both sides.We take them out of the pan and put them in a deep plate. Grease them with melted butter.

With another deep plate, cover the baked pancakes to keep them warm. After frying them all, grease them with jam. Some of the pancakes will be greased with apricot jam, and some with strawberry jam.

We sprinkled ground white poppy seeds over the apricot jam pancakes. The white poppy has a nutty taste.Sprinkle the ground black poppy seeds over the strawberry jam pancakes.Roll the pancakes and powder them with vanilla sugar. Good appetite and increase cooking!

Video: Макови питки. Бон Апети (January 2022).