Pumpkin And Sunflower Seed Bread Recipes

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PUMPKIN AND SUNFLOWER SEED BREAD (ABM)

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



Pumpkin and Sunflower Seed Bread (Abm) image

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

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

PUMPKIN AND SUNFLOWER SEED BREAD

Categories     Nut     Squash     Bread

Number Of Ingredients 9



PUMPKIN AND SUNFLOWER SEED BREAD image

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.
  • Note: For a less dense loaf, you can substitute bread flour for half of the whole wheat flour.

1 package (.25 ounce) active dry yeast
1 cup warm water
1/4 cup honey
4 tablespoons vegetable oil
3 cups whole wheat flour
1/4 cup (optional) wheat bran
1 teaspoon salt
1/3 cup sunflower seeds
1/3 cup pumpkin seeds, shelled, toasted and chopped

COPYCAT WHOLE FOODS SEEDUCTION BREAD

Whole Foods' Seeduction Bread. A hearty, nutty, seedy whole grain bread filled with bulgur, poppy seeds, millet, pumpkin and sunflower seeds. Perfect for eating plain, toasted, slathered with butter, peanut butter or jam, torn off in hunks and dipped in hummus, served alongside salad or soup, as sandwich bread or for egg-in-a-hole. This recipe produces almost an exact replica of the Whole Foods Seeduction. Allow for three hour rising time. From squirrel bread.

Provided by Sharon123

Categories     Grains

Time 1h

Yield 2 small loaves

Number Of Ingredients 13



Copycat Whole Foods Seeduction Bread image

Steps:

  • Pour lukewarm water into a 2-cup measuring cup and sprinkle with yeast. Mix in the honey and let sit about 10 minutes so it gets foamy.
  • Put flours, bulgur [or couscous or cracked wheat] and salt in the bowl of a stand mixer with the paddle attachment and mix a few times, to combine. Pour the oil and cool water into the yeast mixture and then, while the mixer is running, add in a slow and steady stream. Let it run until the dough stops sticking to the outside walls and forms a ball; add 1 to 2 t water if it's not sticky enough to form the ball, or add the same of flour if it looks too wet. Let the mixer run for another minute to knead the dough.
  • Remove the dough ball to a greased bowl and flip it around so all sides of the dough get a little greased. Cover the bowl with plastic wrap and let the dough rise in a warm spot for 2 hours.
  • Line a baking sheet with parchment or a Silpat liner. Turn the dough out onto a clean work surface, knead a few times and then form into a large flatish oval. Sprinkle the millet and seeds [reserving 3 T pumpkin seeds] over top of the dough, and fold in half. Knead the dough to distribute the millet and seeds evenly. Divide the dough into two and form each into tight round balls.
  • Coarsely chop the remaining pumpkin seeds and roll the tops in the chopped pumpkin seeds. (You could also substitute more poppy seeds here). Place the loaves on the prepared baking sheet, cover loosely with plastic wrap and let rise for 45 minutes to 1 hour.
  • Preheat the oven to 375°F.
  • Bake the loaves on the center rack for 30-35 minutes, or until golden and sound hollow when tapped on the bottom. Cool before slicing.

1/2 cup lukewarm water (95* to 105* F)
2 1/2 teaspoons active dry yeast (1 packet)
1/4 cup mild-flavored honey (such as Wildflower or Mesquite)
2 3/4 cups bread flour (all purpose works fine)
1 cup whole wheat flour
1/2 cup bulgur (or couscous or cracked wheat)
1 1/2 teaspoons salt
1/4 cup sunflower oil (or grapeseed oil)
1 cup cool water
1 cup raw sunflower seeds
1/2 cup millet (toasted if you like)
3 tablespoons poppy seeds
1/2 cup plus 3 t raw pumpkin seeds (pepitas)

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