Seed Bread | Bruns Cookbook

Name: Seed Bread | Bruns Cookbook
Ingredients: Run the bread maker on first rise. Let sit until you want to bake.; Overnight: Mix all well with spatula and let sit covered by a plastic wrap for 12-18 hours at room temperature.; Put a cast iron pan with the lid in the oven. Let dough sit on the counter for 45 minutes. Than preheat oven for 20-25 minutes, at 500° F, (Oven takes about 25 minutes to preheat to 500°F); Take the pan out (leave the lid in the oven), very careful, very hot! Pick towl & dough up and upend it into the pan while holding onto the towel. Score the bread.; Put the lid on and put into the oven, turning the temperature down to 450.; Bake for 30 minutes. Remove the lid. Bake for another 25 minutes or until desired crust color.

brunscookbook.com

Seed-infused bread with sunflower, flax, and pumpkin seeds for a dense, chewy texture perfect for soup pairings. Made in a bread maker or by hand.

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Ingredients

Run the bread maker on first rise. Let sit until you want to bake.
Overnight: Mix all well with spatula and let sit covered by a plastic wrap for 12-18 hours at room temperature.
Put a cast iron pan with the lid in the oven. Let dough sit on the counter for 45 minutes. Than preheat oven for 20-25 minutes, at 500° F, (Oven takes about 25 minutes to preheat to 500°F)
Take the pan out (leave the lid in the oven), very careful, very hot! Pick towl & dough up and upend it into the pan while holding onto the towel. Score the bread.
Put the lid on and put into the oven, turning the temperature down to 450.
Bake for 30 minutes. Remove the lid. Bake for another 25 minutes or until desired crust color.