Monday, June 30, 2014

Multigrain Pumpkin Seed Bread

Homemade Bread with fresh produce is great remedy after a long travel.  
As I frequently say, use your bread machine—especially with travel lag.
The nutty flavor of the pumpkin seeds, combined with multi-grain says "Welcome home-so glad you are back for real food".
Makes 1 ½ pound loaf
  • 1 ¼ cups water
  • 2 Tablespoons butter-softened
  • 1 1/3 cups white bread flour
  • 1 1/3 cups whole wheat flower
  • 1 cup multi-grain cereal (uncooked) I use Trader Joes brand
  • 3 Tablespoons packed brown sugar
  • 1 ¼ teaspoons salt
  • 3 teaspoons regular active dry yeast.
  • ¼ cup pumpkin seeds (we use sprouted)
Place ingredients in order except for pumpkin seeds in bread maker bread pan.
Process in bread machine according to machine’s  directions.
You can bake completely in your machine---but I always have the machine mix and raise the dough, before baking I take out the dough divide it in two and place in standard size bread pans. 

Let it rise until doubled, bake a 350 degrees for 30 minutes.
Option: brush dough with egg wash and sprinkle with pumpkin seed before baking.

Mother Judith

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