Harvest Bread and Buns

Directions

Harvest Bread 

1. Grease bread pan and set aside. 
   
2. Use a stand mixer and paddle attachment for best results. 
   
3. In a small bowl combine yeast, water and sugar. Let sit for 5 minutes.
4. In a separate small bowl combine sunflower seeds, pumpkin seeds and flax seeds. Mix until combined. Reserve 2 tablespoons of the mixture and set aside for bread topping.
5. In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, baking powder, xanthan gum, salt and seed mixture. Set aside.
6. In mixing bowl combine eggs, oil, butter, honey, and lemon juice. Mix for 30 seconds.
7. Add warm milk and yeast mixture. Mix for 1 minute.
8. Slowly add flour mixture to liquid mixture while continuing to mix. Mix on low speed until combined. Mix on medium-high speed for 2 - 3 minutes.
9. Scoop into greased bread pan.
10. Flatten dough with a wet spatula.
11. Brush loaf with optional olive oil or melted butter and sprinkle with reserved seed mixture.
12. Cover and proof for 50 minutes. Preheat oven to 375°F (190°C).
13. Bake in preheated oven for 50 minutes.
14. Remove from oven and let cool 5 minutes in pan. Remove from pan and finish cooling loaf on cooling rack. 
    

Harvest Buns 

1. Line 2 baking trays with parchment paper. 
   
2. Use a stand mixer and paddle attachment for best results. 
   
3. In a small bowl combine yeast, water and sugar. Let sit for 5 minutes.  
4. In a separate small bowl combine sunflower seeds, pumpkin seeds and flax seeds. Mix until combined. Reserve 2 tablespoons of the mixture and set aside for topping buns.
5. In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, baking powder, xanthan gum, salt and seed mixture. Set aside.
6. In mixing bowl combine eggs, oil, butter, honey, and lemon juice. Mix for 30 seconds.
7. Add warm milk and yeast mixture. Mix for 1 minute.
8. Slowly add flour mixture to liquid mixture while continuing to mix. Mix on low speed until combined. Mix on medium-high speed for 2 - 3 minutes.
9. Scoop dough into a mound, on a lightly floured countertop.
10. Sprinkle top of dough with Kinnikinnick All Purpose Flour Blend and lightly knead until dough is workable and less sticky (approx. require ⅓ - ½ cup additional flour).
11. Divide into 18 - 20 portions. Cover with plastic wrap and let dough rest for 15 minutes.
12. Round divided dough and place on parchment lined baking tray.
13. Brush rounded dough with optional olive oil or melted butter.
14. Sprinkle tops with reserved seed mixture.
15. Cover and proof for 40 minutes. Preheat oven to 375°F (190°C).
16. Bake in preheated oven for 22 minutes. Remove from oven and let cool.