Seedilicious Bread Recipes

COPYCAT SEEDUCTION BREAD

Steps:

• If you are using instant yeast, stir it into the flour, then add the water and mix. If you are using regular, active dry yeast, mix the 1/4 teaspoon with a few tablespoons of the water until the yeast dissolves, then mix in 3 cups of flour.
• Either way, stir until the dough forms a very thick batter, cover and let rise for 4 or more hours at room temperature. Learn more about instant vs. active dry yeast here.
• Place the millet, sunflower seeds and pepitas you are using in a hot, dry skillet and toast 5 - 7 minutes until they begin to pop, stirring often. It is best not to leave the room while performing this procedure, seeds burn very quickly.
• Remove from heat and cool to room temperature.
• When your sponge has risen and shows small bubbles all over the surface, stir it down.
• Dissolve the 1 teaspoon of yeast in about 2 tablespoons of water.
• In a separate bowl, stir together honey, molasses, and oil. Stir in dissolved yeast and 10-grain cereal. It can also be 7 grain or other cracked grain cereal of your choice.
• Add sponge, 1/4 cup of flour, salt, and vital wheat gluten. Mix until the dough comes together to form a ball.
• Knead for 5 to 10 minutes, adding flour until dough is only slightly sticky. Stir or knead in the toasted seeds and the poppy seeds, if using. Adjust dough consistency with flour or a little water as needed.
• Gather dough into a ball with wet hands and place in a clean, oiled bowl, turning once to coat. Cover bowl and let rise at room temperature until doubled in bulk.
• Preheat oven to 450°F.
• Turn out onto lightly floured board and pat into a rectangle. Fold in thirds, then fold the other side, letter style, over the first. Brush off all excess flour. Rock the loaf into a long, torpedo shape and place on a parchment paper-lined pan.
• Optional: Dust the top with flour or whisk an egg white, brush it on and decorate with more seeds.
• Cover loaf of bread with plastic wrap and let rise for 30 or so minutes. Slash the top with a sharp razor blade or serrated knife.
• Bake for 10 minutes using steam , then reduce the temperature to 400°F and bake for 30 to 40 more minutes, or until the internal temperature of the bread is at least 190°F.
• This bread over- browns easily, due to the honey and, if using, the seeds decorating the loaf. If the bread is browning too, much, reduce oven temperature to 350°F and tent bread with aluminum foil.
• Let the bread cool on a rack to allow air flow around it, then slice.

DELICIOUS BREAD

Steps:

• In a bowl, combine cooled butter, egg, garlic salt and dried parsley. Pull off walnut size pieces of dough. Dip the bread pieces in the butter mixture and place in a lightly greased Bundt cake pan. When all of the bread dough has been placed in the pan, pour the remaining butter mixture over the top of the dough.
• Cover pan and put in a warm place until bread pieces have doubled in size. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 30 to 45 minutes, until browned. Serve warm.

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.