Kamut Buttermilk Bread Machine Wpumpkin And Sunflower Seeds Recipes

SUNFLOWER SEED BREAD FOR BREAD MACHINES

Steps:

• Place ingredients in bread machine in order listed.
• be sure water is at room temperature.
• If using unsalted sunflower seeds, increase the salt by a pinch.
• Bake per machine manufacturer's instructions.
• You may use regular, rapid, or delayed time bake cycles.
• Leftover bread (if any) makes great croutons.

KAMUT BUTTERMILK BREAD MACHINE W/PUMPKIN AND SUNFLOWER SEEDS

Steps:

• 1. Placed all the ingredients in the pan of your bread machine according to the order in your manufactures's instructions.
• 2. Set crust according to your choice. I used dark but medium is recommended.
• 3. Set your bread machine for 1.5 lbs.(loaf size)
• 4. Set and program your bread machine for a basic or whole wheat cycle. (I use a basic cycle since it works better with my bread machine)
• 5. This recipe it not suitable for use with a delay timer, since it uses fresh buttermilk. I use a light buttermilk for this recipe.
• 6. Press start on your machine. Keep the pumpkin and the raw sunflower seeds when the bread machine beeps, between the knead 1 and knead 2. (In my bread machine it is during the knead 2)
• 7. Keep an eye while the dough is forming during the knead 1. Use a rubber spatula for mixing the flour all together near the blade when going on with this cycle.
• 8. Touch slightly the dough with your hands to see if it will need some extra teaspoons of water, since the kamut flour absorbs water very slowly and you may need to add some. If it is needed, just start adding 1 teaspoon at a time and check the dough. The dough must look soft but compact, not wet or sticky.
• 9. Kamut flour turns your bread with a very unique delicious nutty, buttery, sweet taste. The crust color will be golden. If you don't have kamut flour at hand, you can always substitute it with an equal amount of whole wheat flour or spelt flour.
• 10. When the machine beeps during the knead 2, add the seeds.
• 11. The bread machine will keep with its cycles, rising periods and finally its baking time.
• 12. When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let it cool to room temperature (almost for an hour) before slicing.
• 13. After the bread has been cooled for 1 hr., I place it in a plastic bag slightly sealed (loosed). It keep my bread moist! I let it stand at the kitchen for awhile since it helps the bread with its freshness, moisture and softness.
• 14. Kamut bread is really delicious! Enjoy this bread with your favorite butter or jelly. You can eat it for breakfast or dinner. Blessings!

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.

KAMUT FLOUR BREAD FOR BREAD MACHINE (WHEAT-FREE)

Steps:

• Combine the first three dry ingredients (flour, salt, xanthan gum).
• Combine the liquid ingredients (oil, honey, water) in a microwaveable bowl. Warm in microwave using 30 second increments until you can mix the liquids. Do not overheat - warm to the touch is best - hot water will kill the yeast.
• Add the liquid ingredients, dry ingredients, and yeast in the order specified by your bread machine manufacturer (mine is liquid on bottom, dry next, and yeast on top).
• Use a basic bread and light crust setting.
• Enjoy!

BUTTERMILK SEED BREAD

Steps:

• In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
• Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine. Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.