Pumpkin Seed Wheat Bread
|Whole wheat flour||5 1⁄4 Cup (84 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Milk||2 1⁄3 Cup (37.33 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Tablespoon|
|Pumpkin seeds||1 Cup (16 tbs), coarsely chopped|
In large mixer bowl combine 2 cups of the flour and the yeast.
In saucepan heat milk, honey, oil, and salt just till warm (115-120°).
Add to dry mixture in mixer bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in pumpkin seeds and enough of the remaining flour to make a soft dough.
Turn out onto lightly floured surface and knead till smooth and elastic (about 10 minutes).
Shape in a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (about 2 hours).
Punch dough down; turn out on lightly floured surface.
Divide in half.
Cover; let rest 10 minutes.
Shape into two loaves and place in two greased 8 1/2 x 4 12 x 2 1/2-inch loaf pans.
Cover and let rise till double (about 1 1/4 hours).
Bake at 375° about 45 minutes.
If crust browns too quickly, cover loosely with foil the last 15 minutes.
Remove bread from pans and cool on wire rack.