Pumpkin And Sunflower Seed Bread 8 Recipes

NO-KNEAD PUMPKIN-SUNFLOWER SEED BREAD

Steps:

• In a large bowl, thoroughly stir together the whole-wheat flour, bread flour, flax seeds, salt, and yeast.
• In another bowl or measuring cup, thoroughly whisk the honey and oil into the water. Vigorously stir the mixture into the bowl with the flours, scraping down the sides and mixing just until the dough is thoroughly blended.
• Brush or spray the top of the dough with oil. Tightly cover the bowl with plastic wrap. (If desired, whether for a more complex flavor or for convenience, refrigerate the dough for 3 to 10 hours.) Let the dough rise at cool room temperature for 12 to 18 hours.
• Sprinkle about half the pumpkin and sunflower seeds over the surface of the dough and, working in the bowl and turning the dough as you work, use lightly oiled hands to gently work in the seeds and fold the dough over to fully incorporate them. Continue working in the remaining seeds, repeatedly folding over the dough, until all the seeds are incorporated and fairly evenly distributed throughout. Sprinkle the dough with a little whole-wheat flour. Press and smooth the flour into the dough, shaping it into a ball as you work.
• Oil a 3 1/2- to 4-quart Dutch oven or similar round, ovenproof pot. Transfer the ball to the pot. Dusting the dough with more flour as needed to prevent stickiness, tuck the edges under firmly all the way around, forming a smooth, high-domed round loaf about 6 1/2 inches in diameter. Brush off any excess flour and place the dough in the pot.
• Brush the dough all over with Cornstarch Glaze (or egg white wash), then immediately sprinkle the surface with the remaining pumpkin and sunflower seeds for garnish. Using well-oiled kitchen shears or a serrated knife, cut a 2 1/2-inch diameter, 1/2-inch-deep circle in the top. Cover the pot with its lid.
• For a 2- to 4-hour regular rise, let the dough stand at warm room temperature. For a 1 1/2- to 2 1/2-hour accelerated rise, let the dough stand in a turned-off microwave with 1 cup of boiling-hot water. For an extended 4- to 24-hour rise, refrigerate the dough for 4 to 24 hours, then let stand at room temperature until the dough doubles from its deflated size.
• Fifteen minutes before baking time, adjust the oven rack to the lower third position and preheat the oven to 450°F (230°C).
• Reduce the heat to 425°F (220°C). Generously brush or spray the loaf with water, cover, and bake on the lower rack for 55 to 60 minutes, or until the loaf is lightly browned. Uncover and continue to bake for 10 to 15 minutes more, until a skewer inserted in the thickest part comes out with just a few particles on the end (or the center registers 208° to 210°F (98° to 99°C) on an instant-read thermometer. Then bake for 5 minutes longer to ensure the center is done.
• Cool the loaf in the pot on a wire rack for 10 minutes. Turn it onto the rack and cool thoroughly.
• In a small saucepan, whisk together the cornstarch and about half the water until the cornstarch is smooth. Stir in the remaining water and the salt. Bring the mixture to a boil over medium heat, whisking constantly.
• Reduce the heat until the mixture simmers gently and continue cooking, whisking occasionally, until it thickens slightly and becomes translucent, about 2 minutes.
• Let cool to room temperature before using; the glaze will thicken as it stands. Use immediately, brushing it lightly but evenly over the loaf top using a pastry brush (or dabbing it on with a paper towel).
• Sprinkle the reseved pumpkin seeds and sunflower seeds over the glaze, pressing any that fall off back on. Let dry.

FLAX AND SUNFLOWER SEED BREAD

Steps:

• Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic White Cycle; press Start. Add the sunflower seeds when the alert sounds during the Knead Cycle.

PUMPKIN AND SUNFLOWER SEED BREAD (ABM)

Steps:

• Place the ingredients into the bread machine in the order recommended by the manufacturer.
• Select the whole wheat setting and press start. If your machine has a signal for fruit or nuts, add the sunflower and pumpkin seeds at the beep.

MULTIGRAIN SEEDED BREAD

Steps:

• In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
• In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
• Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
• Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
• When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.