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Pumpkin Seed, Sunflower Seed, Pine Nut Bread 2 packages fast rising yeast ¼ cup extra-virgin olive oil ¼ cup honey 1 teaspoon salt 2 cups all-purpose flour 2 ½ to 3 cups stone-ground whole wheat flour ½ cup pumpkin seeds, unsalted, raw ¼ cup sunflower seeds, unsalted, raw ½ cup pine nuts, raw Egg Wash: 1 egg white 1 tablespoon water 2 tablespoons pumpkin seeds 2 tablespoon sunflower seeds 2 tablespoons pine nuts Combine the water, yeast and ¼ cup white flour. Allow to sit 5-10 minutes until bubbly. Add the oil, honey, salt and 2 cups of all-purpose flour. Whisk to combine, then add the seeds and nuts and mix well. Continue adding the flours until the dough forms a ball and isn't too sticky to knead. Turn the dough out onto a floured surface and knead for 8-10 minutes adding more flour as needed to hands and surface. Place the dough in an oiled bowl and cover with cling wrap. Let the dough sit in a warm place until it doubles in size. Remove the cling wrap and gently punch the dough down. Divide the dough into 2 equal pieces forming each one into a ball, then flatten each one into a rectangle and roll up as you would a jelly roll. Pinch the bottom seam. Place the rolls in separate oiled bread pans in a warm place and let rise for 30 minutes. Brush the tops of the doughs with the egg wash and sprinkle the seeds and nuts on top. Bake in a 350º oven for 45 minutes. Allow the loaves to cool before removing from the pans.
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