Crunchy and delicious this anosmic seeded bread is definitely a loaf that you will want to make again. The darker the loaf and crunchier the crust the better the bread and that’s exactly what I love about this bread!
I have made so many types of bread that I haven’t posted about either as a blog post or on social media. This one however was certainly worth the post because it took the traditional ingredients a step into “healthier ingredient options” but maintaining some of the old “baking bread style”. Loved it!
Why did I call this recipe Anosmic Seeded Bread
As an anosmic texture to me is like smell is to someone that is not an anosmic so when I came across this recipe I immediately saved it to my Pinterest boards because I knew that it spoke to me and my sense of taste.
Although I have slightly tweaked a thing or two I have remained true to the original recipe by Monique from Ambitious Kitchen. Monique if you are reading this please note that your grandmother going down a water slide face first certainly moved me. I thought that was simply amazing and very inspirational!
Heat the milk in a saucepan on the stove and add the yeast, oats and honey and let it rest until you see little bubbles form on top. You then add the rest of the ingredients, cover and leave to rise.
When I make bread I like to get my hands in there even if its just a little. Now I know that there are all sorts of quick and easy breads out there, some that need no kneading and while they are wonderfully convenient I am a bit old school and like the feel of the dough and flour between my fingers 🙂
Traditional Bread Making Methods
I grew up watching my mother make all sorts of breads, sweets, cakes etc and each time she made bread the one thing I remember was it being covered and left to rise and that’s exactly how my mother in law made it and that’s how I have always baked bread. Actually the ‘warmer’ the resting place the better 🙂 so now I always leave mine in an unlit oven covered with kitchen towels so warmly.
There are very few things in life that give you real fulfillment that doing something that you love and enjoy. I thoroughly enjoyed making this bread. Knowing that you have full control over what goes in, kneading, rising, baking, and yes, eating!
- The bread tin needs to be fairly large at least large enough for the dough to loosely fit.
- You can also bake the bread in a skillet if you don;t want to use a bread tin which is exactly what I did.
- I love the non shape curvy edges and thicker crusts in the bread so I used my skillet allowing the dough to take its own form rather than me shaping it.
If you like or enjoy any of my recipes please don’t forget to FOLLOW ME ON INSTAGRAM and use the hashtag #ANOSMICKITCHEN or @ANOSMICKITCHEN
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SEEDED ANOSMIC BREAD
- 1 1/2 cups almond milk
- 3 tsps instant yeast
- 1/4 cup honey
- 3/4 cup rolled oats
- 3 tbsps melted butter (or coconut oil)
- 3 cups wholewheat flour
- 1/4 cup sunflower seeds
- 1 tsp cinnamon
- 1 tsp salt
- 1 egg
- Oats & seeds for sprinkling on top.
Prepare your baking tin/pan/skillet with baking paper and set aside.
Lightly oil a large enough bowl (for the resting time).
Heat the milk until hot but not boiling on the stove on low heat.
Once hot remove from the stove and add the yeast, oats and honey.
Let it rest for about 10 - 15 minutes until it starts to foam.
Add in the melted butter, mix, add in the flour, salt and cinnamon and mix until combined.
Add the wheat and sunflower seeds and it should be a dough.
Using some extra flour, get some onto your hands and take the dough out of the bowl. Toss some flour onto the work surface (clean kitchen top, slab etc) and gently knead in the dough using your hands and adding bits of flour if necessary. Knead into large ball. Tap the dough all over with a dab of oil before resting it in the prepared bowl. Cover with kitchen towels and rest in an unlit oven for about an hour or until it has doubled in size.
After the dough has risen, remove it from the bowl and knead back down again on the same floured surface and return it to the greased bowl covered for another hour or until doubled in size again.
Add some extra seeds into the dough as you knead it down to rise the 2nd time.
When it has doubled in size, place it a bread tin large enough so that it fits comfortably.
Brush the top with a beaten egg and sprinkle even more mixed seeds.
Bake in a hot oven of 190 degrees for about 30 minutes or until the top and golden brown.
Let it cool before transferring to a cooking rack to continue cooling until done.
Don't cut the bread before it has time to cool down completely.
Here is an image for you to PIN