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Pumpkin Seed Wheat Bread

Chef.at.Home's picture
Ingredients
  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
  Salt 1 Tablespoon
  Pumpkin seeds 1 Cup (16 tbs), coarsely chopped
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Bread

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