Ingredients
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
1 pkg (1 lb) gluten-free whole grain bread mix
2 tbsp sesame seeds
1/4 cup light olive oil
1 None egg
None None Honey, to serve
Method
Sources
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Test grain moisture for optimal bread flour hydration
Mill whole grains into flour — wheat, corn, rice, spelt
James Beard winner — sourdough beyond bread, pancakes, crackers, pasta
Approachable bread baking — whole grains, sourdough, innovation
Enameled Dutch oven for braising, bread baking, stewing
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Grease an 8 1/2 x 4 1/2 inch loaf pan. Combine 1 tbsp each of the pumpkin seeds and sunflower seeds in a small bowl. Process remaining pumpkin seeds and sunflower seeds in a mini processor until ground coarsely. Combine the ground seeds, bread mix, sesame seeds, 2 cups water, oil and egg in a large mixing bowl. Beat on low speed with an electric mixer for 3 mins, or until ingredients are well combined. Transfer the dough to prepared loaf pan. Sprinkle with the reserved seed mixture. Cover and let stand in a warm, draft-free place for 40 mins, or until the dough has risen to top of the pan. Preheat oven to 400°F. Bake 35-40 mins, until the loaf is golden brown and sounds hollow when the bottom is tapped. Cool in pan 5 mins. Remove from pan; cool completely on a wire rack. Serve with honey.