Sunflower And Sesame Seed Bread For Abm Recipes

WHOLE WHEAT SUNFLOWER SEED BREAD RECIPE

Steps:

• To begin making the Whole Wheat Sunflower Seed Bread Recipe, we will first make sure we have all the ingredients ready. Do make sure you have yeast that has been bought fresh. I most often use the sourdough culture I make at home or the active instant dry yeast.
• Combine all the wet ingredients in a small mixing bowl and keep aside. Keep as few sunflower seeds aside for sprinkling on the top of the loaf. Toss this extra sunflower seeds in a little honey and keep aside.
• Combine all the dry ingredients in a large mixing bowl of the bowl of the stand mixer. A stand mixer helps to a great extent when you make breads at home. The process of kneading gets super simplified especially when you bake breads.
• Gradually add the wet ingredient mixture to the flour mixture and keep kneading it you get a smooth and soft dough. If you feel the dough has become too soft, add in some flour and knead again. And if you feel that the dough is dry, add a little water and knead.
• Once all the ingredients have come together. Knead well for about 5 minutes using all your muscle powder. After which, place it in a bow, cover the bowl and allow it to rise and double. This would take about 3 hours.
• After the sunflower bread dough has doubled in size, remove it from the bowl and knead again.
• Transferred dough to a greased bread pan, covered and let rise again for 30 minutes. After 30 minutes, sprinkle the remaining sunflower seeds on the top of the loaf and lightly press it in.
• Preheat the oven at 180 C and place the risen loaf in the oven and bake for 30 to 40 minutes.
• Testing breads is not like a cake, where you insert a tester and it will come out clean. You will have to remove the loaf from the pan and tap the bottom of the loaf. If it does not sound hollow or is not golden enough, then we put it back in the oven to bake.
• The main test is the "Tap - Hollow Sound Test" for testing whether the bread is baked.
• Once the bread has passed the deep golden colour test and the "Tap - Hollow Sound Test", then remove from the oven and allow it to cool.
• Serve Whole Wheat Sunflower Seed Bread along with Tzatziki Dip or with your evening masala chai.

SUNFLOWER BREAD

Steps:

• In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, sunflower kernels, yeast and salt. In a saucepan, heat the water, milk, honey and butter to 120°-130°. Add to dry ingredients. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Roll loaves in additional sunflower kernels if desired. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

BIRD SEED BREAD (ABM)

Steps:

• Start at the top (recommended) or the bottom of the list, and put all the ingredients into the bread machine. Just make sure the salt and wet stuff stays away from the yeast until it mixes. If you like the old fashioned way, that will work too - just use your usual process.
• For rolls, use the dough cycle. When that cycle is done, dump it out on a floured surface and cut everything into even quarters, twice. Put the wads, evenly spaced, on a lightly oiled cookie sheet. Let them rise once more in a warm area covered with waxed paper for a half hour or a little longer until they have roughly doubled in size, depending on how knocked down they got while cutting. Cook in an oven, preheated to 375 degrees, for 20 minutes or until they are nicely browned top and bottom. Brush with melted butter if desired.

FLAX AND SUNFLOWER SEED BREAD - ABM

Steps:

• Add all ingredients EXCEPT the sunflower seeds into the bread machine pan in the order recommended by the manufacturer.
• Select basic white cycle on the bread machine. Press start.
• Add the sunflower seeds when the add ingredients signal sounds during the knead cycle.

SUNFLOWER AND SESAME SEED BREAD (FOR ABM)

Steps:

• Put the ingredients in the pan of your bread machine in the order listed, except for the various seeds.
• Set your machine for the French bread setting.
• Add the seeds when the machine beeps.
• Leave the machine alone to do its thing!

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.

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.

SESAME AND SUNFLOWER WHOLE WHEAT BREAD

Steps:

• Combine 1 1/2 cups whole wheat flour and yeast in large bowl. Heat milk, honey and sesame oil in heavy large saucepan over medium heat to 115&F., stirring occasionally. Remove saucepan from heat. Add milk mixture to dry ingredients. Stir in egg yolk, remaining 1/2 cup whole wheat flour, cracked wheat and salt. Mix in enough all purpose flour 1/2 cup at a time to form soft, slightly sticky dough. Knead on lightly floured surface until smooth and elastic, adding more all purpose flour if very sticky, about 10 minutes.
• Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 3/4 hours.
• Grease cookie sheet. Punch dough down. Mix in sunflower seeds and 2 1/2 tablespoons sesame seeds. Turn dough out onto lightly floured surface and knead until smooth. Divide dough in half. Pat each half into 1 1/2-inch-thick round. Place on prepared sheet. Cover and let rise in warm draft-free area until almost doubled, about 1 1/4 hours.
• Preheat oven to 375&F. Using sharp knife, cut 1/8-inch-deep, 1-inch-diameter circle in center of one round. Starting at outside of circle, cut 1/8-inch-deep slit to edge of loaf. Repeat 4 more times, spacing evenly apart and dividing bread into fifths. Repeat with second loaf. Beat egg white with 1 tablespoon water. Brush over loaves. Sprinkle pecans in center of each loaf. Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 2 teaspoons sesame seeds into divided spaces.
• Bake until loaves are brown and sound hollow when tapped on bottom, about 50 minutes. Transfer to racks and cool slightly. Serve bread warm or at room temperature.