Wednesday, April 6, 2016

Sunflower-Pumpkin Seed Wheat Bread

2 1/2 c milk (I used skim)
2 T instant yeast
1/2 c honey
6 T melted butter (unsalted)
5 1/2 c whole wheat flour
1 1/4 c mixed raw sunflower & pumpkin seeds
1 t cinnamon
1 t sea salt
1 egg
3 T heavy cream

Preheat oven to 375 degrees F. Butter or oil two 3x9 loaf pans.

1. Warm milk in a microwave. (It should be warm to the touch but not scalding.) Stir in yeast and honey and let sit for a few minutes until it starts to get foamy. Add slightly cooled but still liquid melted butter.
2. Heat a skillet on high and add the sunflower and pumpkin seeds. Stir and toast seeds unitl they just begin to brown slightly. Remove from heat and move seeds to a separate container.
3. In a mixer with the dough hook attached, add whole wheat flour, salt and cinnamon and mix well.
4. Add the milk & yeast mixture and mix until combined.
5. Add the toasted sunflower and pumpkin seeds to the dough and knead with the dough hook until dough forms a ball around the hook.
6. Turn out onto a floured surface and knead a few strokes. Put some oil in the mixing bowl (the dough should have come out cleanly). Roll the dough into a ball, pulling the top surface smooth and tucking the dough underneath. Place in the bowl with the smooth side down to coat then flip over. Cover the bowl with plastic film and a towel and place in a warm place to rise.
7. When dough has doubled, roll out onto the floured surface again and cut into two equal parts. Set aside one and knead one half a few strokes, then form into a rectangle with its width about the length of one of your loaf pans. Roll the rectangle tightly and place seam side down into the loaf pan. Repeat with the second have of the dough into the second load pan.
8. Cover each  pan with plastic wrap and a towel and allow to rise just above the top of the pans.
9. Uncover the pans. With a sharp knife score each loaf either lengthwise or in 2" diagonal cuts about 1/4 - 3/8" deep.
10. Whisk the egg and heavy cream in a mug and paint the top surface of each loaf. Sprinkle with sunflower seeds (and optionally poppy seeds).
11. Bake in a 375 degree oven for 35-45 minutes. The loave should sound hollow when thumped.
12. Allow to cool on a cooling rack for 1-2 hours.

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