Brother Juniper's Roasted Three-Seed Bread
Published December 6, 1997
- Total Time
- 3 hours 15 minutes
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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
Nutritional analysis per serving
71 grams carbs; 392 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 332 milligrams sodium; 13 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ¼ 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.
- Step 3
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.
Private Notes