Dakota Seed Bread

There is something satisfying about making bread at home and this is one of my favorites.  I am still a little bit “scared” about making bread (it seems like magic), but I am getting more used to it.

I found this recipe on many years ago. I think I started making this when we lived in Atlanta back in 2002.  I like the original recipe, but thought it needed more seeds, so I added pepitas, amaranth and sesame seeds.   And it is delicious out of the oven with just a bit of sweet butter!  It also makes great toast.  Bread with seeds and wild rice!  What could be better?!?  This is the Epicurious recipe with a few minor changes.



1/2 cup wild rice, rinsed

2 1/2 cups warm water (105°F. to 115°F)

2 tablespoons honey

1 envelope dry yeast

3 cups whole wheat flour

1 cup nonfat dry milk powder

3/4 cup roasted shelled sunflower seeds

½ cup pepitas (hulled pumpkin seeds), toasted lightly

2 tablespoons amaranth

2 tablespoons white sesame seeds

1/2 cup toasted wheat germ

1/4 cup vegetable oil

2 teaspoons salt

2 1/2 cups (about) bread flour

1 large egg beaten with 2 tablespoons water


Place the wild rice in a pot boiling and salted water.  Cook, partially covered, until very tender (about 40 minutes). Drain and let it cool completely.


Stir warm water and honey in a stand-mixer bowl. Sprinkle the yeast over the water and let it sit until foamy, about 8 minutes.


Add the wild rice, whole wheat flour, dry milk, sunflower seeds (1/2 cup), pepitas, amaranth, sesame seeds, wheat germ, oil and salt. Using the dough hook, stir until well blended. Gradually mix in enough bread flour to form the dough. Cover the dough with a kitchen towel and let it rest 15 minutes.


Take out dough and place it on a floured surface. Knead the dough until smooth and elastic, adding more bread flour if it gets sticky, about 10 minutes.


Oil a  large bowl.  Form the dough into a ball and add it to the bowl, turning to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.


Line a large baking sheet with parchment paper or aluminum foil. Punch down the dough and place it on a lightly oiled surface.


Knead briefly and divide the dough into 2 pieces. Roll each piece between the work surface and your palms into 12×3-inch loaves. Transfer the loaves to the oiled baking sheet, spacing them evenly. Cover the loaves with a kitchen towel and let them rise in a warm area until almost doubled, about 45 minutes.


Preheat the oven to 375°F. Brush the loaves generously with the egg mixture. Sprinkle the loaves with 1/4 cup sunflower seeds. Using sharp knife, cut 3 slashes crosswise in surface of each loaf. Bake until golden and slightly brown, about 35 minutes.  When done, transfer loaves to cooling racks.  Slice as desired.



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