Roasted Three-Seed Bread

Name: Roasted Three-Seed Bread
Yield: Makes two 2-pound loaves
Ingredients: ½ cup buttermilk; 8 cups unbleached high- gluten flour, bread flour, or unbleached all-purpose flour; 2 tablespoons salt, preferably sea salt; ½ cup sunflower seeds; 1 tablespoon flax seeds; ½ cup wheat bran; ½ cup pumpkin seeds; ½ cup honey; 2 tablespoons instant yeast or 2½ tablespoons active dry yeast1; Approximately 1¾ to 2 cups water

Preparation info

Makes
two
2 pound loaves

Difficulty
Easy

Appears in

Brother Juniper’s Bread Book

By Peter Reinhart

Published 1991

About

Wonderfully aromatic, this bread has a pleasant nutlike flavor. Sweetened only by honey, the soft texture is created by the addition of fresh buttermilk. Roasted pumpkin, sunflower, and flax seeds are combined with wheat bran and flour to form a bread suited to all kinds of soups, sandwiches, pâtés, and hors d’oeuvres.

Ingredients

½ cup pumpkin seeds
½ cup sunflower seeds
1 tablespoon

Bread
Vegetarian
Baking

Method

Mix the seeds together and roast or toast them in a frying pan or in the oven till they start crackling. Remove immediately and cool (take them out of the hot skillet: they continue to cook while the pan cools down).

Mixing and Kneading

In a bowl mix all of the dry ingredients including the roasted seeds and the yeast, then add the liquid ingredient