New Breads (Season 2, Episode 16)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: sesame seeds

Sunflower seeds provide a similar crunch with less cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Mix 1/2 cup rye flour, 2 teaspoons instant yeast, and 1 tablespoon honey in a bowl.

Add 1/2 cup warm water (about 100 degrees) to the mixture and whisk together.

Cover the mixture with plastic wrap and let it sit for about 1 hour until doubled in size.

Toast 1 cup pumpkin seeds and 1/2 cup sesame seeds in a skillet over medium heat for 5-8 minutes until sesame seeds are golden brown, stirring frequently.

Measure out 1/2 cup of the toasted seed mixture for garnish and set aside.

Place the remaining toasted seeds in a food processor and purée for 1 minute until finely ground.

Add 4 tablespoons cold salted butter to the ground seeds and process for another 20 seconds until combined.

After 1 hour, check the sponge; it should be bubbly and risen.

Add the seed mixture to the sponge and mix well.

Add 2 1/2 cups bread flour to the bowl and mix on low speed.

Slowly add 1 cup room-temperature water to the dough mixture and mix until combined, about 1 minute.

Let the dough sit for 5 minutes to hydrate the flour.

After 5 minutes, add 2 1/2 teaspoons kosher salt and mix on low for about 5 minutes until the dough is smooth but still slightly sticky.

Cover the dough and let it rise for another hour until it has tripled in volume.

Dust the counter with flour and gently turn out the dough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens