Mixed Seed Crisp Bread Recipes

MIXED SEED CRISP BREAD

Steps:

• Heat oven to 425°.
• Spread each tortilla with 1 teaspoon butter.
• Combine pepper, sesame seeds, poppy seeds, caraway seeds and salt in a small bowl; sprinkle evenly over tortillas.
• Place tortillas on a baking sheet; bake until crisp, about 4-5 minutes.
• Sprinkle with cilantro and serve hot.

MIXED SEED BREAD

Steps:

• Place the flours, salt, yeast, sunflower, caraway, and poppy seeds in a large bowl .
• Add the black treacle and water and bind together.
• Place on a flat surface and gently knead the dough for seven minutes before placing it back in the bowl to rest for two hours.
• Tip the dough onto a floured work surface and shape into ball.
• Roll the dough in the sesame seeds and place on a greased baking tray to rise for a further hour.
• Set the oven to 220C/gas 8 and bake for 30 minutes. Cool on a wire rack.

MIXED SEED BREAD

Steps:

• Mix the flours, salt, yeast, sunflower, caraway, and poppy seeds in a large bowl. Add the black treacle and water, then mix well. If the dough seems a little stiff, add 1 tbsp or more extra water. Mix well, then put on a lightly floured work surface and gently knead the dough for 7 mins. Put it back into a lightly oiled bowl for approx 2 hours until doubled in size.
• Line a tray with baking parchment. Tip the dough onto a lightly floured work surface and knock back, then gently mould the dough into a ball. Roll the dough in the sesame seeds and place on the baking tray to prove for a further hour until doubled in size.
• Heat oven to 220C/fan 200C/gas 7. Cut the top into criss-cross slashes with a sharp knife and bake for 30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.