This recipe is modified from this one posted at the washintontonpost.com.
Makes 7 hamburger buns
2 cups flour, plus more as necessary
1 1/4 cup plus 2 tablespoons whole-wheat flour
1 1/4 teaspoons yeast
1 1/2 teaspoons kosher salt
1 1/3 cups room-temperature water
1 teaspoon brown rice syrup
1/4 tsp molasses
1/4 cup olive oil
1/4 cup plus 2 TBS toasted* pumpkin seeds (half ground up in the food processor)
1/4 cup plus 2 TBS toasted sunflower seeds
1 tablespoon sesame seeds for the topping (optional)
water, for brushing the tops of the buns (optional)
Place all the ingredients (except seeds and brushing water) into the breadmaker according to manufacturer instructions. Mine takes liquids first. Set the breadmaker to the dough setting. Add a Tbs of flour or two if it is too sticky, or add a Tbs of water if it is too dry. After about 10 minutes, add the pumpkin and sunflower seeds. When the breadmaker is done, take out the dough and on a floured surface, cut the dough into 8 pieces. Shape into flattened rounds. Place on a cookie sheet. Brush lightly with water and sprinkle with sesame seeds. Cover with a damp warm towel and allow to rise for 30 minutes. Preheat oven to 375. After rising, bake for 18- 20 minutes. Move to a cooling rack to cool. Freeze any buns that you will not be using immeditately since these contain no preservatives.
* To toast the seeds, place them on a baking sheet at 375 until they start to brown, about 5-10 minutes.