seeduction bread

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs 40 mins


• 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 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 a lightly floured surface. form into a round or oval loaf shape and place 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.