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🍽️ Crunchy Seed Bread from the Air Fryer

245 kcal · 60 min · 4 servings

Crunchy Seed Bread from the Air Fryer Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the air fryer to 160 °C. Place sunflower and pumpkin seeds in a heat-resistant dish and roast them for 7 minutes. In the last 2 minutes, stir in flaxseeds. Gently shake the basket in between and check for browning. Remove the roasted seeds and let them cool slightly. Mix the warm seeds with 30 g of water and let the mixture soak for at least 10 minutes.
  2. 2. Place flour, 160 g of lukewarm water, yeast, salt, and honey in a bowl. Knead the ingredients for 8 to 10 minutes until you have a smooth and elastic dough. Briefly mix in the soaked seeds along with the remaining liquid. Shape the dough into a ball. Place the ball in a lightly oiled bowl. Cover the bowl and let the dough rise at room temperature for 60 to 90 minutes until the volume has increased significantly.
  3. 3. Gently turn the dough out onto a lightly floured work surface. Shape the dough into a compact, round or oblong loaf about 6 to 7 cm high. Try to press out as little air as possible. Lightly grease a tray for the air fryer. Place a small piece of baking paper only under the loaf to allow air to circulate well.
  4. 4. Make a long cut along the loaf. Lightly spray the surface with water. Cover the loaf loosely and let it rise for 20 to 25 minutes so it does not spread. Preheat the air fryer to 175 °C. Place the bread in the fryer and bake for 5 to 10 minutes to stabilize the crust. Reduce the temperature to 170 °C and bake for another 18 to 20 minutes until golden brown.
  5. 5. Check the browning level in between, as every air fryer heats differently. Optionally, you can carefully turn the bread over in the last 3 to 5 minutes so that the bottom also becomes crispy. Remove the bread from the air fryer and let it cool completely on a rack. Do not slice the bread until it has cooled down completely.

Nutrition per serving