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Whole Foods makes better bread than I do.  Let’s just get that out there right away.  But that doesn’t stop me from trying to duplicate one of our favorite items  from their bakery, the Seeduction Bread.  It’s not the cheapest bread out there, but it makes amazing peanut butter toast.

Despite not having really made bread before, when I found this recipe, I went for it.  I made a few rookie mistakes (like using AP flour instead of bread flour and possibly killing my yeast), so this was not an immediate success.  As you can see, it’s not the fluffiest loaf of bread, and it certainly isn’t suitable to slice for sandwiches.  But I’m not giving up that easily.  I’m going to do some further experimentation with bread baking and give this recipe another try.

If you have an abundance of pumpkin seeds leftover from pumpkin carving this weekend, you should give it a try, too.  Or just roast the seeds and eat them.  Probably easier.

Happy Halloween!

  • 1/2 cup lukewarm water
  • 2 1/2 teaspoons active dry yeast (one packet)
  • 1/4 cup honey
  • 2 3/4 cups bread flour
  • 1 cup whole wheat flour
  • 1/2 cup couscous or bulgur or cracked wheat
  • 1 1/2 teaspoons salt
  • 1/4 cup sunflower oil
  • 1 cup cool water
  • 1 cup raw sunflower seeds
  • 3 tablespoons poppy seeds
  • 1/2 cup plus 3 tablespoons raw pumpkin seeds
  1. Pour lukewarm water into a 2-cup measure and sprinkle with yeast. Mix in honey and let sit for about 10 minutes, so it gets foamy.
  2. Put flours, couscous and salt in the bowl of your food processor and pulse to combine them. Pour the sunflower oil and cool water into the yeast mixture and then, while the processor is running, pour everything through the feed tube of your food processor lid in a slow and steady stream. Let it run until the dough stops sticking to the outside walls of the processor and forms a ball. Add a teaspoon or two of water if it’s not sticky enough to form the ball, or flour if it looks too wet. Let the processor run for another minute to knead the dough.
  3. Remove the dough ball to a greased bowl and flip it once 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.
  4. Line a baking sheet with parchment or a Silpat mat. Turn the dough out onto a clean work surface. Knead the dough a few times and form into a large oval. Sprinkle with the seeds (reserving 3 tablespoons pumpkin seeds) and fold in half. Knead the dough so that you distribute the seeds evenly. Divide the dough into two and form tight round balls. Coarsly chop the remaining pumpkin seeds and roll the tops of the dough balls in them. (You could substitute poppy seeds here.) Place on the baking sheet, cover loosely with plastic wrap, and let rise for 45 minutes to an hour.
  5. Preheat the oven to 375ºF. Bake the breads on the center rack for 35 minutes, or until they are golden and sound hollow when tapped. Cool before slicing.

Source: Codfish and Caviar

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