| 8⅝ tsp | Sunflower Seeds, dried | |
| 9⅜ tsp | Pumpkin Seeds, dried, whole | |
| 1⅜ cups 1 tbsp 2 tsp | Tap Water | |
| 0.74 oz | Yeast, wet, fresh, leavening agent | |
| 2 (ea. 1.76 oz) | Egg, large | |
| 1 tbsp 1 tsp | Oil, Sunflower, high oleic (70% and over) | |
| 7.06 oz | Sunflower Seeds Flour, partially de-oiled | |
| 1⅙ cups | Flaxseed Meal, Flax Flour, partially de-oiled | |
| ½ cup 1 tbsp | Wheat Gluten, Vital Wheat Gluten Flour, Seitan Base | |
| ½ tsp | Baker's Malt | |
| 2 tsp | Salt, Kosher salt, table salt | |
| ½ cup | Walnuts, raw, no shell, halves | |
| 35.41 oz | altogether (view nutrition facts) |
Preparation
- Serving size:1.18 oz (calculated)Notes: one slice with a thickness of 1 cm or 2/5 in
- Temperature: 392 °F
- Soak the sunflower seeds and pumpkin seeds in some boiled water. Of course, you can use other seeds, too, for example, flaxseeds and sesame seeds.
- In a large bowl, crumble the yeast into the measured out, lukewarm water and let it dissolve.
- Add the eggs (at room temperature, not chilled) and oil and whisk together.
- In a separate bowl, combine the sunflower flour, flaxseed meal, gluten, baker's malt and salt.
- Add about 3/4 of the dry ingredients to the wet ingredients and mix well.
- Drain the seeds and add them together with the chopped walnuts. Mix until the seeds are evenly distributed.
- Now add the remaining flour and knead until all of it is incorporated. You will get a tough, sticky dough.
- Cover the bowl with a damp, warm towel and let rise in a warm place for an hour. For example, put it in the oven, which you heated to around 30 °C to 40 °C (85 °F to 105 °F).
- Knead the dough and put it in a large, greased loaf pan. We use as pan that's 30 cm long, 13 cm wide and 8 cm deep (11 3/4 in by 5 1/8 in by 3 1/8 in).
- Let rise for another half an hour.
- Bake in a preheated oven for about 45 minutes to an hour. The bread is done when it easily releases from the pan, the bottom has a crust and it sounds hollow when knocking on it.
- Remove the bread from the pan and place it on a cooling rack.
- Let it cool completely, at least half an hour, before slicing.
- Calorie count81 kcal
- % of calories by macros
Fat 48.1 % 39 kcal 4.4 g Net Carbs 4.9 % 4 kcal 0.9 g Dietary Fiber 8.6 % 7 kcal 3.3 g Protein 38.3 % 31 kcal 7.9 g - Approx. WW SmartPoints™1.7
- Cholesterol 12.5 mg
- Sodium 162.6 mg
- Fat 4.4 g
- Saturated Fat 0.5 g
- Trans Fat 0 g
- Carbohydrates 4.2 g
- Dietary Fiber 3.3 g
- Total Sugars 0.5 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 7.9 g
- Calcium 5.6 mg
- Iron 0.2 mg
- Magnesium 12.4 mg
- Potassium 38.1 mg
- Zinc 0.3 mg
- Vitamin A (Retinol Equivalents) 5.4 mcg
- Vitamin B12 0 mcg
- Vitamin C 0 mg
- Folate 5.6 mcg
- Folic Acid 0 mcg