CRUNCHY MUNCHY PUMPKIN SEED, SUNFLOWER SEED, & FLAX SEED BREAD
From Kneadlessly Simple
Be sure to use very fresh, appealing-tasting seeds for this recipe. If you can only find raw, unsalted sunflower and pumpkin seeds, toss them with 1/4 teaspoon corn oil or canola oil and 1/4 teaspoon of salt and roast at 325 degrees F, stirring occasionally, until lightly toasted, 7 to 9 minutes.
- For a 2- to 4-hour regular rise: let stand at warm room temperature
- For a 1-1/2- to 2-1/2-hour accelerated rise, let stand in a turned-off microwave with 1 cup of boiling-hot water.
- For an extended rise, refrigerate for 4 to 24 hours (I usually leave it in the fridge overnight until about 1-2 hours before wanting to bake the bread).