Seedilicious Bread Food

COPYCAT SEEDUCTION BREAD

Steps:

• If you are using instant yeast, stir it into the flour, then add the water and mix. If you are using regular, active dry yeast, mix the 1/4 teaspoon with a few tablespoons of the water until the yeast dissolves, then mix in 3 cups of flour.
• Either way, stir until the dough forms a very thick batter, cover and let rise for 4 or more hours at room temperature. Learn more about instant vs. active dry yeast here.
• Place the millet, sunflower seeds and pepitas you are using in a hot, dry skillet and toast 5 - 7 minutes until they begin to pop, stirring often. It is best not to leave the room while performing this procedure, seeds burn very quickly.
• Remove from heat and cool to room temperature.
• When your sponge has risen and shows small bubbles all over the surface, stir it down.
• Dissolve the 1 teaspoon of yeast in about 2 tablespoons of water.
• In a separate bowl, stir together honey, molasses, and oil. Stir in dissolved yeast and 10-grain cereal. It can also be 7 grain or other cracked grain cereal of your choice.
• Add sponge, 1/4 cup of flour, salt, and vital wheat gluten. Mix until the dough comes together to form a ball.
• Knead for 5 to 10 minutes, adding flour until dough is only slightly sticky. Stir or knead in the toasted seeds and the poppy seeds, if using. Adjust dough consistency with flour or a little water as needed.
• Gather dough into a ball with wet hands and place in a clean, oiled bowl, turning once to coat. Cover bowl and let rise at room temperature until doubled in bulk.
• Preheat oven to 450°F.
• Turn out onto lightly floured board and pat into a rectangle. Fold in thirds, then fold the other side, letter style, over the first. Brush off all excess flour. Rock the loaf into a long, torpedo shape and place on a parchment paper-lined pan.
• Optional: Dust the top with flour or whisk an egg white, brush it on and decorate with more seeds.
• Cover loaf of bread with plastic wrap and let rise for 30 or so minutes. Slash the top with a sharp razor blade or serrated knife.
• Bake for 10 minutes using steam , then reduce the temperature to 400°F and bake for 30 to 40 more minutes, or until the internal temperature of the bread is at least 190°F.
• This bread over- browns easily, due to the honey and, if using, the seeds decorating the loaf. If the bread is browning too, much, reduce oven temperature to 350°F and tent bread with aluminum foil.
• Let the bread cool on a rack to allow air flow around it, then slice.

SEEDUCTION BREAD (COPYKAT - WHOLE FOODS RECIPE)

Steps:

• 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 the a. p. 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 7-8 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 9 x 13 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 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 with remaining millet seeds over the top.
• Bake in preheated oven until the bread sounds hollow when thumped on the side, 40 - 45 minutes. Prep time includes rising time.

COPYCAT WHOLE FOODS SEEDUCTION BREAD

Steps:

• Pour lukewarm water into a 2-cup measuring cup and sprinkle with yeast. Mix in the honey and let sit about 10 minutes so it gets foamy.
• Put flours, bulgur [or couscous or cracked wheat] and salt in the bowl of a stand mixer with the paddle attachment and mix a few times, to combine. Pour the oil and cool water into the yeast mixture and then, while the mixer is running, add in a slow and steady stream. Let it run until the dough stops sticking to the outside walls and forms a ball; add 1 to 2 t water if it's not sticky enough to form the ball, or add the same of flour if it looks too wet. Let the mixer run for another minute to knead the dough.
• Remove the dough ball to a greased bowl and flip it around so all sides of the dough get a little greased. Cover the bowl with plastic wrap and let the dough rise in a warm spot for 2 hours.
• Line a baking sheet with parchment or a Silpat liner. Turn the dough out onto a clean work surface, knead a few times and then form into a large flatish oval. Sprinkle the millet and seeds [reserving 3 T pumpkin seeds] over top of the dough, and fold in half. Knead the dough to distribute the millet and seeds evenly. Divide the dough into two and form each into tight round balls.
• Coarsely chop the remaining pumpkin seeds and roll the tops in the chopped pumpkin seeds. (You could also substitute more poppy seeds here). Place the loaves on the prepared baking sheet, cover loosely with plastic wrap and let rise for 45 minutes to 1 hour.
• Preheat the oven to 375°F.
• Bake the loaves on the center rack for 30-35 minutes, or until golden and sound hollow when tapped on the bottom. Cool before slicing.