Pumpkin And Sunflower Seed Bread Abm Food

NO-KNEAD PUMPKIN-SUNFLOWER SEED BREAD

Steps:

• In a large bowl, thoroughly stir together the whole-wheat flour, bread flour, flax seeds, salt, and yeast.
• In another bowl or measuring cup, thoroughly whisk the honey and oil into the water. Vigorously stir the mixture into the bowl with the flours, scraping down the sides and mixing just until the dough is thoroughly blended.
• Brush or spray the top of the dough with oil. Tightly cover the bowl with plastic wrap. (If desired, whether for a more complex flavor or for convenience, refrigerate the dough for 3 to 10 hours.) Let the dough rise at cool room temperature for 12 to 18 hours.
• Sprinkle about half the pumpkin and sunflower seeds over the surface of the dough and, working in the bowl and turning the dough as you work, use lightly oiled hands to gently work in the seeds and fold the dough over to fully incorporate them. Continue working in the remaining seeds, repeatedly folding over the dough, until all the seeds are incorporated and fairly evenly distributed throughout. Sprinkle the dough with a little whole-wheat flour. Press and smooth the flour into the dough, shaping it into a ball as you work.
• Oil a 3 1/2- to 4-quart Dutch oven or similar round, ovenproof pot. Transfer the ball to the pot. Dusting the dough with more flour as needed to prevent stickiness, tuck the edges under firmly all the way around, forming a smooth, high-domed round loaf about 6 1/2 inches in diameter. Brush off any excess flour and place the dough in the pot.
• Brush the dough all over with Cornstarch Glaze (or egg white wash), then immediately sprinkle the surface with the remaining pumpkin and sunflower seeds for garnish. Using well-oiled kitchen shears or a serrated knife, cut a 2 1/2-inch diameter, 1/2-inch-deep circle in the top. Cover the pot with its lid.
• For a 2- to 4-hour regular rise, let the dough stand at warm room temperature. For a 1 1/2- to 2 1/2-hour accelerated rise, let the dough stand in a turned-off microwave with 1 cup of boiling-hot water. For an extended 4- to 24-hour rise, refrigerate the dough for 4 to 24 hours, then let stand at room temperature until the dough doubles from its deflated size.
• Fifteen minutes before baking time, adjust the oven rack to the lower third position and preheat the oven to 450°F (230°C).
• Reduce the heat to 425°F (220°C). Generously brush or spray the loaf with water, cover, and bake on the lower rack for 55 to 60 minutes, or until the loaf is lightly browned. Uncover and continue to bake for 10 to 15 minutes more, until a skewer inserted in the thickest part comes out with just a few particles on the end (or the center registers 208° to 210°F (98° to 99°C) on an instant-read thermometer. Then bake for 5 minutes longer to ensure the center is done.
• Cool the loaf in the pot on a wire rack for 10 minutes. Turn it onto the rack and cool thoroughly.
• In a small saucepan, whisk together the cornstarch and about half the water until the cornstarch is smooth. Stir in the remaining water and the salt. Bring the mixture to a boil over medium heat, whisking constantly.
• Reduce the heat until the mixture simmers gently and continue cooking, whisking occasionally, until it thickens slightly and becomes translucent, about 2 minutes.
• Let cool to room temperature before using; the glaze will thicken as it stands. Use immediately, brushing it lightly but evenly over the loaf top using a pastry brush (or dabbing it on with a paper towel).
• Sprinkle the reseved pumpkin seeds and sunflower seeds over the glaze, pressing any that fall off back on. Let dry.

PUMPKIN WHEAT MULTIGRAIN BREAD (ABM & VEGAN)

Steps:

• Put the ingredients into your bread machine according to manufacturer's instructions, set to 2-lb capacity, and do a dough cycle.
• When it completes, mold into the shape of a loaf and place onto a piece of parchment paper on top of a cookie sheet. If it's not malleable enough at first, dust your hands with some flour and knead on a lightly-floured surface until you can mold it into loaves.
• Bake at 350F for 35-40 minutes or until browned and sound "hollow" when tapped. (Book says that if necessary, cover the loaf lightly with foil during the last few minutes of baking time to prevent overbrowning.).
• Brush lightly with olive or flaxseed oil after removing from the oven.

PUMPKIN AND SUNFLOWER SEED BREAD (ABM)

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.

FLAX AND SUNFLOWER SEED BREAD - ABM

Steps:

• Add all ingredients EXCEPT the sunflower seeds into the bread machine pan in the order recommended by the manufacturer.
• Select basic white cycle on the bread machine. Press start.
• Add the sunflower seeds when the add ingredients signal sounds during the knead cycle.

AUTUMN PUMPKIN SEED BREAD (BREAD MACHINE)

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Whole Wheat Cycle.
• Remove bread immediately from oven when baking cycle is complete.
• Cool on wire rack until room temperature before slicing.

SUNFLOWER AND SESAME SEED BREAD (FOR ABM)

Steps:

• Put the ingredients in the pan of your bread machine in the order listed, except for the various seeds.
• Set your machine for the French bread setting.
• Add the seeds when the machine beeps.
• Leave the machine alone to do its thing!