Pumpkin and Sunflower Seed Bread

We blog about this recipe here.

Pumpkin and Sunflower Seed Bread

You can toast the pumpkin and sunflower seeds before using, but it’s not absolutely necessary.  The bread is especially good toasted and keeps well.  Recipe adapted from FleischmannsYeast.com

  • 2 c whole wheat flour
  • 2 envelopes instant yeast (4 1/2 tsp)
  • 1 T Diamond kosher salt
  • 1/4 c brown sugar (or 2 T molasses and 2 T honey – or 4 T honey)
  • 3 T butter, softened
  • 2 1/4 c very warm water (120°F to 130°F)
  • 2 1/2 – 3 c white flour 
  • 1/2 c pumpkin seeds
  • 1/2 c sunflower seeds
  • 1/4 cup ground flax seeds (optional)
  • 1/2 c wheat bran (optional)

Combine 2 cups whole wheat flour, undissolved yeast and salt in a large mixer bowl. Add brown sugar, butter and water; beat for 2 minutes. Add 1 cup white flour, pumpkin seeds, sunflower seeds, flax seeds, and bran. Add remaining white flour (up to 2 c) until soft dough forms. Knead on lightly floured surface for 5 to 6 minutes. Cover and let rest 10 minutes.

Grease two 8-1/2 x 4-1/2-inch loaf pans. Punch dough down; divide in half. Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down in greased loaf pan. Repeat with second portion of dough. Cover and let rise in a warm draft-free place until almost doubled in bulk, about 1 hour. Bake in preheated 350°F oven for 35 to 45 minutes.  Remove from pan and cool on a rack for at least 1 hour before slicing.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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