Pumpkin and Sunflower Seed- loaf 2

Well this proved to be an interesting loaf... I've made this one before several times, but when I went to make it for my weekly challenge, something didn't come out quite right.  I don't get it normally, this is a great recipe. I suspect I might need a different type of yeast, as I've changed to my bulk jar off brand kind from the farmer's market instead of the packets I had laying around.


Oh course this happens on the week where I'm not just making 1 loaf, I'm making 3. I intended to have 10 hungry women to feed on Friday, and had planned on turky sandwiches on fresh homemade bread. Unfortunatly the ice in Atlanta had different ideas, so now I need those three loafs... for next week. At least I hadn't bought the lunch meat yet.


Here's the recipe for a normally pretty tasty loaf, that was only moderately tasty this time.

Pumpkin and Sunflower Seed Loaf


1 1/4 cups warm water
2 tbsp. liquid honey
2 tbsp vegetable oil
1 1/2 tsp. salt
1 cup whole wheat flour
2 cups all-purpose flour
1/4 cup ground flax seeds
1/4 cup pepitas (green pumpkin seeds)
1/8 cup of sunflower seeds without hulls
2 tsp. (10 ml) quick-rise (instant) dry yeast


First all of the liquid ingredients go in the container. Pretty huh?

Honey can be messy to measure, but sugar content I'm told has great affect on bread so it is best ot measure it. If you have a recipe that uses both oil and honey, measure the oil first, and then in the same measurement spoon without rinsing, measure the honey. The honey then plops out without sticking to the spoon. I can usually get 2 tablespoons of honey out of the spoon easily per every one spoon of oil, so if you're using a recipe with a lot of honey, you could space out the oil inbetween spoonfulls.

Next come all the dry ingredients. I used more of a half and half with the wheat flour so the bread isn't as heavy. I've heard vital wheat gluten added can help make pure whole wheat bread less heavy, I may have to give that a try. The whole grains are healthier than the bleached flour.

After that it's time to start adding crunchy stuff. You can very the seeds to your liking. The you really can't start tasting the flax seed until you add it in very large amounts. Flax seed gives a nutty texture. You can purchase flax seed whole and grind it in your food processor. Unground flax seed passes through the body without the body absorbing the nutrients, so it's best to grind it.

Green pumpkin seeds or pepitas as they are called give nice bits of crunch to this bread. Pepitas are essentially hulled regular pumpkin seeds. I'm a big fan of sprinkling them on salads or adding them to trail mix for a yummy crunch. Also yummy on steamed vegtables in any recipee you'd add nuts to, and you can even make pesto aout of them subbing them for pine nuts. They have a lot of health benifits in moderation, including protecting men's bone strenth, anti-inflamatory for arthritus, and lowering cholestrol.

Lastly, make yourself a volcano for the yeast. Maybe it was the yeast, maybe it was that I tried to make the loaf on the delay setting, but something just didn't work out as well this time. The Friday loaf was much shorter and denser, take a look, same reciepe and machine. I've also got to figure out how to make loaf without lal the bumps on the top. Hrmmm...

So Wednesday night I baked a loaf, Thursday night I delayed a loaf until morning. Friday I got up, took it out, exclaimed so exclamatives that it didn't look as tasty as others I've made, and then decided that maybe it would be best of have some more Rosemary Loaf on hand. The boy courageously braved the icy driveway to pick more rosemary.... that was also covered in snow and ice, but still alive. Since when do we have snow that sticks around in Atlanta?

Shortly after the bread machine started cranking the Rosemary loaf, we canceled the meeting I needed 3 loaves for in the first place. So the boy and I ate fresh rosemary loaf when it came out for Linner (lunch/dinner) and the neighbors birds had a feast with the stubby loaf.

I give the pumpkin and sunflower seed loaf 3 loaves. It's normally good, I just don't know what happened. Anyone else have any ideas? Did yours come out good when you tried this recipe? Is it my yeast?

Happy New Year! - Rosemary Loaf

We have some friends coming over to celebrate the new year, and I happen to have some very yummy Trader Joe's Spinach dip on hand. What could be better with that than fresh bread?

I decided for my first loaf to go with something that's been tested a little bit more than the loaf of white bread from the Oster Bread Manual. I also felt like making something that seemed a little fancier than white bread. That's when I stumbled upon Jo's Rosemary Bread by Jo Lager. 657 people had rated the recipe, and it had 5 out of 5 stars, it couldn't be bad right? We'll see if it gets 5 loaves.

Jo' Rosemary Bread on All Recipes

1/2 cup water
1/2 cup milk
3 tablespoons of olive oil

1 1/2 teaspoons of sugar
1 teaspoon of salt
1/4 teaspoon of italian seasoning
1/4 teaspoon of ground pepper
1 tablespoon fresh rosemary
2 1/2 cups of bread flour
1 1/2 teaspoons dry active yeast

I was elated to use some fresh rosemary. We have a little plant growing in our garden. Being January, it's one of maybe two plants that is still surviving in the garden.

From the reviews on the recipe, some said it was too salty, so I did reduce that a little bit. I also cut the water half an dhalf with milk, as my last recipe without any fat it in came out miserably.

First I combined all the wet ingredients. Oil always looks so strange floating on milk doesn't it?

Ok, after that it's time for the dry ingredients. Make sure you level off the flour with a knife, and spoon it into the measuring cup with a spoon. Now clean up the flour you dropped on the floor and counter, leveling the flour.

Add your herbs on top of the flour. Don't forget the fresh Rosemary. Maybe you skipped outside to cut some fresh rosemary too. Maybe you almost got hit by the neighbor backing out of the driveway on your quest for Rosemary. Don't do that part.

Add all your spices. Dig a little hole in the top of the flour for the yeast to sit in. It looks like a volcano, doesn't it? A yeast volcano... Then go back and grab the pepper mill because you added all the spices so far, except pepper. At least you remembered this time unlike the milk fiasco.

Set the machine to the regular bread setting, and the light crust because you're particular, and press start. Stare through the hole, then clean up the rest of the mess you just made, and keep your fingers crossed that this one works for company.

Ta-dah! Not too shabby! This bread has a lovely moist springy center, a good crisp outside, lovely aromas of rosemary and you can really taste the olive oil flavor. This loaf didn't last long. The last few pieces the Boy ate New Years day for breakfast while murmuring "I love your new hobby."

 

The spinach dip which had been skillfully tucked away in the freezer? Missing... Apparently we have a spinach dip thief in our midst. Maybe one of our cats was low on iron, or we ate it and forgot to replenish. After tasting the bread however, I was a little relieved it was missing. The center is light and moist, but probably not durable enough for spinach dip. Serve with good ol' fashioned butter flavor of your choice, or with some slices of warm turkey and spinach for a yum sandwich.

I made a second loaf of this before some friends came over. We were having pizza and video games night, and it was just as tasty the second time around. I even snuck a handful of ground flax seed into it at the last minute. Shhh, don't tell anyone I snuck in an extra handful of healthy. I couldn't even taste it myself, and I was the only one of the four who knew it was there at the time.

I give this loaf a hearty 4 loaves out of 5, loosing one loaf for the fact that it couldn't have possibly held a heaping spoonful of spinach dip as I had planned, and would have made a huge mess if we had tried. It was a nice light Italian flavored loaf. I'm also really glad I cut the salt in my version.It also made a nice piece of toast the next day that was nice and savory.

Happy New Year! Another loaf for the coming week will be posted soon. I have ten hungry women to feed on Friday, I'm thinking sandwiches may be in order and a new type of bread!