Integralni Hleb sa Semenkama/ Wholemeal Bread with Seeds

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Hleb sa goji bobicama – Šarena mala čarolija

Goji bobice sam prvi put koristila u pripremi hleba, i bila sam oduševljena rezultatom – zahvaljujući njihovoj intenzivnoj boji, korica je ispala prelepo hrskava, sa blagom crvenkastom nijansom. Za zabavu (i malu kuhinjsku "prevaru") koristila sam mlevene semenke umesto celih... i pogađate? Čak ni oni najtvrdoglaviji nisu primetili razliku. Nekad malo kuhinske magije zaista učini čuda!

Sastojci

(m.k =mala kašika)

450 ml toplog mleka

4 kašike tečnog maslaca

350 g integralnog brašna

350 g belog brašna

1 m.k vrhom puna soli

1 m.k ravna šećera

3 kašike mljevenih semenki suncokreta, lana, bundeve, godži bobica

1 kašika suve germe

Priprema

1. Od potrebne količine mleka odvojiti 50 ml, staviti u šolju sa kasičicom šecera i dodati germu. Promešati i ostaviti na toplom nekoliko minuta da germa nadodje.

2. Obe vrste brašna prosijati u veću posudu za mešenje, dodati so, maslac, semenke, nadošlu germu i s toplim mlekom zamesite glatko tjesto. Prekriti čistom kuhinjskom krpom ili prozirnom folijom i ostavite da se tjesto udvostruci.

3. U medjuvremenu pripremiti dva pleha  oblozena papriom za pečenje. Kad je tjesto nadošlo pretresti ga na pobrasnjenu radnu povrsinu. Samo blago premesiti, podeliti na dva jednaka dela, oblikovati vekne i ostaviti prekriveno kuhnjskom krpom da odmori jos oko pola sata.

4. Zagrijati rernu na 180°C / 160°C Fan / 350 F / Gas Mark 4. C. Vekne zaseci nekoliko puta rebrastim noem, posuti sa malo brašna i peci otprilike 40-45 minuta ili dok hleb lepo ne zarumeni.

Posluživanje

Hleb dok je vruć (nisam docekala, gricnula sam malo) mirise preukusno, korica kao da je od lisnatog tjesta, blago hrskava a kad se ohladi nezna se sta je mekse il' korica il' sredina. Sutradan je jos meksi. Volim ga takvog premazati maslacem koji sadrzi ukusnu mešavinu 7 semenki i celovitih žitarica to sam još posula mljevenim semenkama lana, suncokreta, bundeve i godži bobica, ma predobro.

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Wholemeal Bread with Seeds

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Goji Berry Bread – A Colorful Twist

I used goji berries in bread for the first time, and I was amazed at the result—thanks to their vibrant color, the crust turned out beautifully crisp with a lovely reddish hue.For a bit of fun, I used ground seeds instead of whole ones… and guess what? Even the skeptics didn’t notice a thing. Sometimes, a little kitchen trickery goes a long way! 😉

Ingredients

1 tbsp dried yeast

1 tsp sugar

450 ml milk, lukewarm

350 g wholemeal flour

350 g strong plain white flour

1 tsp salt

3 tbsp milled linseed with goji berries, sunflower & pumpkin seeds

4 tbsp butter or margarine (I used Flora Cuisine), melted

Method

1. Put the yeast and 1/2 tsp of sugar in a cup with the 100 ml of warm milk and leave to stand for 10 mins in a warm place until frothy.

2. Mix the flours, salt, seeds and remaining sugar and milk into the yeast liquid. Add the butter to make a firm dough that leaves the side of the bowl clean. Turn out onto a floured work surface and knead until a soft dough is formed. Cover the dough with plastic wrap and leave until double in size.

3. Grease 2 baking sheets. Turn out the dough onto a floured work surface and knead well, then cut in half.

4. Form each piece of dough into a loaf shape and arrange on the prepared baking sheets. Dust a little with flour. Cover again and leave to rise for another 30-40mins. Preheat the oven to 180C/gas 4.

5. Bake for about 30 mins or until is golden brown. Remove from the oven and place on a wire rack to cool. I like to serve this bread warm with Clover Seedburst butter, sprinkled with some milled seeds.

Tips

You can substitute milled seeds with whole seeds.

ENJOY!

Find my other recipes on my Recipes Page

Did you make this?

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