Ingredients
- ½ cup pumpkin seeds, shelled
- ½ cup sunflower seeds, shelled
- 1 tablespoon flax seeds
- 8 cups high-gluten bread flour or unbleached all-purpose flour
- ½ cup wheat bran
- 2 tablespoons instant yeast
- 2 tablespoons sea salt
- ½ cup honey
- ½ cup buttermilk
- 1 ¾ cups water
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Nutritional Information
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Nutritional analysis per serving (2 servings)
108 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 3 grams protein; 0 milligrams cholesterol; 216 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 loaves
Preparation
- Roast all the seeds in a frying pan until they start crackling. Place in a bowl and when cool add the flour, bran, yeast and salt.
- Add all the liquid ingredients, reserving i cup of water. Turn the dough onto a floured counter and knead for 10 to 12 minutes, adding up to a 1/4 cup of water if necessary. The dough should be elastic but not sticky. Return to a clean bowl and cover with plastic wrap. Let rise in a warm place for 1 hour or more, depending on the temperature.
- Divide into two cylinders and place in 4-by-8-inch or 5-by-10-inch loaf pans. Allow to rise until dough has doubled in size, 45 minutes or more. Bake at 350 degrees for 50 to 60 minutes, until tapping the bottom of a loaf produces a hollow sound.
3 hours 15 minutes
Dining and Cooking