Seed - Filled Crostini Bread
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 98.1
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 2.8 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 2.1 g
- Protein: 3.1 g
View full nutritional breakdown of Seed - Filled Crostini Bread calories by ingredient
Introduction
I know what you're thinking - who makes a fresh loaf of bread just to let it stale into crostini bases?? Well, I was actually looking for a simple, fast-mixing bread for a (forthcoming) pasta dish requiring toasted bread chunks, and I wanted something with a ton of flavour! I wasn't disappointed, and though I wouldn't reccommend making sandwiches with this (the loaf, at any rate, is tiny!) croutons, bruschetta, crostini or even panzanella salad are perfect uses! Serving size is for crostini rounds. I know what you're thinking - who makes a fresh loaf of bread just to let it stale into crostini bases?? Well, I was actually looking for a simple, fast-mixing bread for a (forthcoming) pasta dish requiring toasted bread chunks, and I wanted something with a ton of flavour! I wasn't disappointed, and though I wouldn't reccommend making sandwiches with this (the loaf, at any rate, is tiny!) croutons, bruschetta, crostini or even panzanella salad are perfect uses! Serving size is for crostini rounds.Number of Servings: 10
Ingredients
-
1 cup flour
1/2 cup ww flour
1/4 cup coarse cornmeal
2 tbsp flax seeds
2 tbsp poppy seeds
1/4 tsp salt
3/4 cup warm water
1 tsp dry active yeast
Directions
In a bowl, combine flours, cornmeal, flax seeds, poppy seeds and salt. Set aside.
Mix water and yeast in a large, deep bowl. Allow to stand 10 minutes.
Beat the flour mixture into the yeasted water to form a stiff, smooth dough.
Place in an oiled bowl, cover and let rise 1 hour.
Punch dough down and roll into a small baguette shape. Place on a lightly greased (or parchment lined) baking sheet.
Cover again and allow to rise 45 minutes.
Preheat oven to 400F.
Bake loaf for 25 minutes, until golden and hollow-sounding when tapped.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Mix water and yeast in a large, deep bowl. Allow to stand 10 minutes.
Beat the flour mixture into the yeasted water to form a stiff, smooth dough.
Place in an oiled bowl, cover and let rise 1 hour.
Punch dough down and roll into a small baguette shape. Place on a lightly greased (or parchment lined) baking sheet.
Cover again and allow to rise 45 minutes.
Preheat oven to 400F.
Bake loaf for 25 minutes, until golden and hollow-sounding when tapped.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.