Pumpkin And Sunflower Seed Bread Recipes

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NO-KNEAD PUMPKIN-SUNFLOWER SEED BREAD



No-Knead Pumpkin-Sunflower Seed Bread image

This hearty no-knead pumpkin-sunflower seed bread gets its crunch and flavor from pumpkin seeds, sunflower seeds, and flax seeds. Healthy and kid-friendly.

Provided by Nancy Baggett

Categories     Breakfast

Time 5h

Number Of Ingredients 15

1 1/2 cups (7.5 ounces) whole-wheat flour (plus more as needed)
1 1/2 cups (7.5 ounces) unbleached white bread flour
1/4 cup flax seeds (preferably golden)
1 1/4 teaspoons table salt
1 teaspoon instant, fast-rising, or bread machine yeast
3 tablespoons clover honey or other mild honey
1 1/2 tablespoons mild vegetable oil (plus more for coating the dough and pan)
1 1/3 cups plus 1 tablespoon ice water (plus more if needed)
1/3 cup roasted, salted pumpkin seeds* (plus 2 tablespoons for garnish)
1/3 cup roasted, salted sunflower seeds* (plus 2 tablespoons for garnish)
1/2 to 1 teaspoon sea salt or other coarse crystal salt
Cornstarch glaze or 1 egg white (beaten, or 2 tablespoons liquid egg substitute)
2 teaspoons cornstarch
Scant 2/3 cup cold water (divided)
A pinch salt

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.

Nutrition Facts : ServingSize 1 slice, Calories 293 kcal, Carbohydrate 50 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Sodium 345 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 6 g

FLAX AND SUNFLOWER SEED BREAD



Flax and Sunflower Seed Bread image

This is a great bread for seed lovers, one of the tastiest I've tried.

Provided by Erna Walmsley

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h

Yield 15

Number Of Ingredients 9

1 ⅓ cups water
2 tablespoons butter, softened
3 tablespoons honey
1 ½ cups bread flour
1 ⅓ cups whole wheat bread flour
1 teaspoon salt
1 teaspoon active dry yeast
½ cup flax seeds
½ cup sunflower seeds

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.

Nutrition Facts : Calories 140.3 calories, Carbohydrate 22.7 g, Cholesterol 4.1 mg, Fat 4.2 g, Fiber 3.1 g, Protein 4.2 g, SaturatedFat 1.2 g, Sodium 168.6 mg, Sugar 3.6 g

PUMPKIN AND SUNFLOWER SEED BREAD (ABM)



Pumpkin and Sunflower Seed Bread (Abm) image

Make and share this Pumpkin and Sunflower Seed Bread (Abm) recipe from Food.com.

Provided by dicentra

Categories     Breads

Time 2h5m

Yield 1 loaf

Number Of Ingredients 9

1 (1/4 ounce) package yeast
1 cup warm water
1/4 cup honey
4 teaspoons vegetable oil
3 cups whole wheat flour
1/4 cup wheat bran (optional)
1 teaspoon salt
1/3 cup sunflower seeds
1/3 cup shelled toasted pumpkin seeds

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.

Nutrition Facts : Calories 2180.2, Fat 69.9, SaturatedFat 10, Sodium 2364.9, Carbohydrate 351, Fiber 52.4, Sugar 72.8, Protein 74.5

PUMPKIN AND SUNFLOWER SEED BREAD



Pumpkin and Sunflower Seed Bread image

Around Halloween, our babysitter would take the pumpkin seeds from the carved pumpkins, roast them a few minutes in the oven, and then make this bread. You can also use store brought seeds if you prefer.

Provided by TANAQUIL

Categories     Wheat Bread

Time 2h20m

Yield 15

Number Of Ingredients 9

1 (.25 ounce) package instant yeast
1 cup warm water
¼ cup honey
4 teaspoons vegetable oil
3 cups whole wheat flour
¼ cup wheat bran
1 teaspoon salt
⅓ cup sunflower seeds
⅓ cup shelled, toasted, chopped pumpkin seeds

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.

Nutrition Facts : Calories 148 calories, Carbohydrate 24.1 g, Fat 4.8 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 0.7 g, Sodium 158 mg, Sugar 4.9 g

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