Your moment with healthy homemade bread

admin 21 August 2025 Tips

The beauty of homemade bread lies in its simplicity – it doesn’t need to be perfectly shaped or strictly follow recipes. All you need is flour, water, and a pinch of salt to start. Everything else you add – whether seeds, grains, dried fruit, or spices – becomes your personal touch.

Some of the tastiest combinations for enriching homemade bread come from the world of grains and seeds. Barley, oats, and rye give the dough a fuller, more rustic character, while flax, sesame, sunflower, and pumpkin seeds add crunch and depth of flavor. If you prefer a sweeter version, you can always add dried fruit like cranberries, raisins, figs, or prunes, and even a bit of honey – not only for its fantastic taste, but also because it improves the texture and helps the bread stay soft and fresh longer.

To begin, it’s essential to choose quality flour – one that provides a good base and allows the dough to reach its full potential. Il Molino flours stand out for their fine, uniform texture and natural balance of proteins and minerals. They’re easy to work with, forming smooth doughs without lumps, which makes kneading simpler. Beyond bread, they’re excellent for other types of dough – from croissants and flatbreads to fresh pasta, pizza, or gnocchi.

You don’t need much – just a bit of patience, flour, and the will to start.

Ingredients:

  • 400 g Il Molino type 00 flour
  • 350 ml warm water
  • 1 tbsp dry yeast
  • 1 tsp brown sugar
  • 1 tbsp salt
  • 60 g rye flour
  • 20 g rolled oats
  • sunflower seeds
  • pumpkin seeds
  • flax seeds
  • sesame seeds

Mix water, yeast, and sugar, then add all remaining ingredients and knead the dough. Shape it into a ball, adding more flour as needed. Cover with plastic wrap and let it rest in a warm place for two hours. Meanwhile, preheat a lidded baking dish in the oven at 220°C for about 30 minutes. Line a large bowl with parchment paper and transfer the risen dough onto it. Place the dough, along with the parchment paper, into the hot baking dish. Sprinkle seeds on top and gently press them in with your hands. Cover and bake for about 20 minutes at 220°C, then remove the lid and bake for another 30 minutes at 200°C.