Seed-uction Bread

I would like to start this post by saying that I am now addicted to baking bread, so if you have any favorite recipes send ‘em my way! 

Seed-uction!  Get it? Seduction? Valentine’s Day? Romance? Lolol!  My aunt sent me this recipe for a hearty and healthy bread (hi Aunt Nancy!) (it is also a Whole Foods Copy).  It was really easy (seriously) and didn’t use a lot of dishes (which I always love).  The process takes about three hours total but that is pretty normal with bread.  I especially loved this bread because I was able to use ingredients that I don’t use very often.   It is full of seeds which gives it a great texture.  Finally, it is so pretty, that I had to post TWO pictures!

Servings: 24

Servings Size: 1 piece

Points Plus: 2pp (I cut my bread in half and then each half into 12 pieces.  The entire loaf is 57 pp so adjust accordingly.  I figured the per serving pp by using Weight Watchers recipe builder.)

Prep Time: 20 minutes + about 1.5 hours of letting the bread rise

Cook Time: 40-45 minutes

Level of Difficulty: Easy

Ingredients

1 1/4 cups warm water (105 degrees to 115 degrees)

2 tablespoons molasses

2 tablespoons honey

1 (.25 ounce) envelope active dry yeast

2 tablespoons canola oil

2 cups unbleached all-purpose flour

1 cup whole wheat flour

1 1/2 teaspoons sea salt

3 tablespoons raw pumpkin seeds

2 tablespoons raw sunflower seeds

1 tablespoon poppy seeds

2 tablespoons millet seed

3 tablespoons malted barley flour

1 tablespoon wheat gluten

1 egg white, beaten

1 teaspoon millet seed

Instructions

Gently stir together the warm water, molasses, honey, and yeast in a large bowl and let stand until foamy, about 5 minutes. Pour oil into the yeast mixture.

In a separate bowl mix together all-purpose flour, whole wheat flour, salt, pumpkin seeds, sunflower seeds, poppy seeds, 2 tablespoons of millet, barley flour, and vital wheat gluten. Stir the flour and seed mixture to the yeast mixture until it pulls together. Turn the dough out of the bowl onto a lightly floured surface. Knead for 7 to 8 minutes, adding additional flour as needed. Place the dough in a large oiled bowl, cover and let stand in a warm place until doubled in size, about 1 hour. Grease a 9x13 baking sheet.

Punch down the risen dough and turn out of the bowl onto a lightly floured surface. Form into a round or oval loaf shape and place onto the prepared baking sheet. Cover the dough and allow to rise until doubled in size again, about 40 minutes.

Preheat oven to 375 degrees F (190 degrees C) toward the end of this second rise. Slash the top of the loaf diagonally with a sharp razor blade or serrated knife, carefully brush with the beaten egg white, and sprinkle remaining millet seeds over the top.

Bake in preheated oven until the bread sounds hollow when thumped on the side, 40 to 45 minutes.

Let cool about 10 minutes before cutting the bread, allowing the bread to firm up.

Tip

There are a lot of items in this recipe that I didn't have on hand. I was able to find most of the flours and seeds at my regular grocery store in the bulk foods aisle. This really cut down on costs (as opposed to buying a full size of each item).  I estimated quantities and some of the items were only $.25!  I had to visit my local co-op to find the malted barley flour and wheat gluten, both of which were in the refrigerated section, which I thought was cool.  My verdict, I need to expand my pantry to accommodate all of my new findings!

Tip #2: Make sure that you cover the entire top of the loaf with egg white, this is what gives the bread a dark brown crust!

XOXO - Katie