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

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.

KURBISKORN BROTCHEN (PUMPKIN SEED ROLLS)

Steps:

• Place the sunflower seed kernels and ½ cup pumpkin seed in a coffee grinder or food processor fitted with a chopper blade and process until seeds are about half their original size.
• Combine chopped seeds and whole flax seeds in a small bowl. Heat the ½ cup water in the microwave until steaming hot, but not boiling, and pour over the seeds. Let set for several hours or overnight, until the majority of the water has been absorbed.
• In a large warm bowl, whisk the sugar in 1 cup warm water (105 to 115 degrees) until the sugar is dissolved. Sprinkle the yeast over the sugar and water mixture and let set until the yeast is bubbly, about 5 minutes.
• Blend in ¾ cup of the rye flour, cover with a clean dry cloth, then set in a warm dry spot away from drafts, for 20 to 25 minutes, until mixture is light and spongy.
• Heat the buttermilk in the microwave on high power for 1 minute, then by 30-second intervals, stirring often, until correct temperature is reached. Careful not to overheat, as it will curdle.
• Stir down the sponge, mix in the warm buttermilk, salt, oatmeal, and soy granules.
• Stir in the remaining ¾ cup rye flour, the whole wheat flour, and finally enough of the bread flour to make a manageable dough.
• Turn dough out onto lightly floured surface and knead hard for 5 minutes. If you have a heavy-duty electric mixer with a dough hook attachment, knead at moderately low speed for 5 minutes.
• Shape the dough into a ball and place in a well oiled warm bowl, turning once to oil the top surface of the ball.
• Cover with a clean cloth and allow to rise in a warm (75 to 80 degrees) dry spot, away from drafts, until double in bulk. This will take about 1 hour.
• Punch down the dough. It should be moist and tacky.
• Turn the dough out onto a well oiled surface (a large hard plastic cutting board works well) and with well oiled hands knead the dough for about 5 minutes. Add more oil as needed both to your hands and to the board. Knead in small amounts of bread flour if the dough is too sticky to manage, but too much flour will make the rolls tough and dry.
• At end of kneading, lift the dough and sprinkle the board with ¼ cup bread flour. Flatten the dough into a large oval. Drain any remaining water from the soaked seeds and spread them over the dough.
• With well floured hands, gather up the edges of the dough into a sort of hobo bundle, and gently knead in the seeds, distributing them as evenly as possible. Use additional bread flour as needed, but keep the dough as moist as possible. This part is messy, but manageable.
• Divide dough in half. Lightly sprinkle the bread board with soy flour, then using your hands, pat each half into a 6 x 10-inch rectangle. Sprinkle the top side of the dough with soy flour, then use a sharp knife to divide each rectangle into 10 rolls.
• Scatter remaining pumpkin seeds on a dinner plate. Moisten the tops of the rolls with water, then gently press each roll into the pumpkin seeds and return them to the bread board, pushing the seeds into the dough with your hand.
• Cover the rolls with a clean towel and let rest 10 to 15 minutes, until slightly risen and puffy.
• Place a cookie sheet on which to bake the rolls, on the rack in the center position in the oven, and preheat to 400 degrees. Place an aluminum pie pan on the floor of the oven, if electric, or on the bottom rack, if gas, and preheat it as well.
• Use a spatula to transfer the rolls from the bread board to the preheated cookie sheet and bake for 20 to 30 minutes until golden brown.
• After the first 5 minutes of baking, drop 4 or 5 ice cubes into the hot pie plate and close the oven door immediately. The resulting steam will give the rolls a nice crisp exterior. Resist the urge to open the oven door during baking, or the steam will escape.

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.