Sunflower Seed Pumpkin Seeds Flax Seeds (Linseed) Sesame Seed Cheesy Tear and Share Bread – Baking Bread Recipes

The recipe I’m going to share today is a sunflower seeds, pumpkin seeds, flax seeds (or linseed), sesame seeds tear and share cheesy bread recipe. So fancy, right? 😀

I was inspired to create this when I visited the supermarket this weekend. Infact, I was tempted to buy this bread when I saw in it the Sainsbury’s bakery section, it looked so good. But I thought to myself, I can make this at home and it will taste real fresh. I’ve really been enjoying baking bread as I find it meditative and hence today, I made this cheesy seed loaded tear and share bread.

Tear and share bread is basically a fancy name for the standard dinner rolls you find in supermarkets. I first learnt how to make these in the pandemic – I mean, if there’s one good thing that came out of the pandemic, it was that I learnt how to bake bread.

You do need several hours to make this bread as it involves proving the bread twice – but I generally tend to do other work while the bread proves.

This bread recipe is also not vegan as I used milk to make it. However, you can make it vegan by simply replacing the milk with the same quantity of water.

The addition of the sunflower seeds, pumpkin seed, flax seeds (linseed), sesame seeds and cheddar cheese on top of this tear and share bread took it to another level.

Bread and such seeds just go so well together.

INGREDIENTS;

2 heaped cups plain flour

3/4 tsp salt

3/4 tbsp instant yeast

2 tbsp oil

3/4 cup milk

Extra flour for dusting

METHOD:

Add the plain flour, salt, instant yeast and 1 tbsp of oil to a bowl and mix.

Warm up the milk in the microwave until it is lukewarm.

Pour the milk into your flour mixture and use a spoon or fork to mix the ingredients together.

When you can no longer mix the dough with your spoon / fork, it is time to knead it.

Dust your work surface with flour and place your dough on it.

Knead your dough in whichever way to activate it. Knead for atleast 10 minutes.

This is the process that I find really meditative.

You’ll feel the flour becoming warm as you keep kneading it. I feel this temperature is what helps the yeast to activate.

After 10 minutes of kneading, add another tbsp of oil and knead again.

The dough should be sticky and the oil allows you to get the dough back together.

I feel that dough for bread should slightly be on the stickier side because the more milk/water you are able to put into the flour, the softer and fluffier your bread will be. You have to balance between the stickiness and having the right amount of milk or water in it to make it soft. It is a tricky process and can get frustrating at times.

Oil an bowl. Bring your dough together into a round ball and put it in that bowl. Cover with a plate or wet paper towel and leave the bread to prove for 1 hour.

After 1 hour, your bread dough will have risen to the top.

Using your hands, punch into the dough and bring it back together into a ball.

Dust the work surface with flour and place your dough onto the surface.

Roll it out into a long log.

Cut out 7 – 8 pieces of dough from this dough log.

Use your hands and make each small piece of dough into a round ball.

Oil your baking tray. Place one of the round balls in the centre of the baking tray.

Leaving a gap of about 2 – 3 cm, place the other balls around this centre ball to make a flower like design.

Remember to keep a gap of about 2 – 3 cm between all the dough balls.

Gently rub milk over the top of the dough balls. This will allow the bread to brown on top.

Sprinkle sunflower seeds, pumpkin seeds, flax seeds (linseed) and sesame seeds.

Leave the dough balls to prove for another 35 – 40 minutes.

During this time, they will rise and connect to each other as the yeast does its job.

Preheat your oven to 200 degrees Celsius for 5 – 10 minutes.

While the oven warms up, grate some cheddar cheese on top of the dough balls.

Bake your tear and share cheesy seeded bread in the oven at 180 degrees Celsius for exactly 20 minutes.

After 20 minutes, your tear and share bread will have browned on top and will be soft and fluffy on the inside.

I love eating these warm straight out of the oven. Tear away one bread roll, cut in half and spread butter generously on the inside.

Enjoy!

Store them under a wet paper towel as they cool so as to retain the moisture and then store them in an airtight container once cool.