Five-Seed Bread

18 ingredients
6 steps

Ingredients

  • 1/4 cup unsalted, roasted sunflower seeds kernels
  • 1 tablespoon chia seeds
  • 1 tablespoon caraway seeds
  • 1 tablespoon sesame seeds
  • 1 teaspoon poppy seeds
  • 2 tablespoons honey
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 1/2 cups warm water (100° to 110°)
  • 4.2 ounces sweet white sorghum flour (about 1 cup)
  • 3.9 ounces potato starch (about 3/4 cup)
  • 2.3 ounces cornstarch (about 1/2 cup)
  • 1 tablespoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/4 cup canola oil
  • 1 teaspoon white vinegar
  • 2 large eggs, lightly beaten
  • Cooking spray

Directions

  1. 1
    Combine first 5 ingredients in a small bowl, stirring to combine. Set aside.
  2. 2
    Dissolve honey and yeast in 1 1/2 cups warm water in a medium bowl; let stand 5 minutes.
  3. 3
    Weigh or lightly spoon flour, potato starch, and cornstarch into dry measuring cups; level with a knife. Place flour, potato starch, cornstarch, xanthan gum, baking powder, and salt in a large bowl; beat with a mixer at medium speed until blended. Add seed mixture, yeast mixture, oil, vinegar, and eggs; beat at low speed until blended.
  4. 4
    Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap coated with cooking spray, and let rise in a warm place (85°), free from drafts, 45 minutes or until dough reaches top of pan.
  5. 5
    Preheat oven to 375°.
  6. 6
    Bake at 375° for 45 minutes or until loaf sounds hollow when tapped. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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