LuAnn's Seedtime and Harvest Loaves

 

Makes two 2 1/4 pound loaves. About 32 slices.

Each slice contains about 150 Calories; 3g Fat; 7g Protein; 4g Dietary Fiber; 0mg Cholesterol; 206mg Sodium. Each slice also contains about 1/3 of the RDA for Vitamin A as well as significant amounts of several of the B vitamins!

2 cups water

1 cup canned pumpkin puree (not pie mix)

1/3 cup honey or brown rice syrup

2 tablespoons olive oil

2 tablespoons flax seeds (ground preferred)

1/2 cup uncooked millet

1 tablespoon salt

6 1/2 cups whole wheat flour, divided use

4 teaspoons bread machine yeast

1/2 cup soy flour

4 tablespoons gluten, wheat (also known as "vital gluten", available in large supermarkets on the baking aisles, or in health food stores)

1/2 cup roasted sunflower seeds

1/2 cup roasted pumpkin seeds

1                     In the mixing bowl of a duty electric mixer, combine the water, pumpkin, honey or brown rice syrup, olive oil, ground flax seeds, millet, salt, 2 CUPS of the whole wheat flour, bread machine yeast, soy flour, wheat gluten, and sunflower and pumpkin seeds. Using a dough hook attachment, beat the mixture on medium−high speed for about 2 minutes to begin developing gluten. Stop the mixer and add 2 more cups of the flour; with mixer on low speed, gradually mix in 2 more cups of the flour. Continue kneading the dough in the mixer for about 5 minutes; adding as much of the remaining flour as is necessary for dough to cling together in a ball and leave the sides of the mixing bowl clean.

2                     Lift the dough out of the bowl momentarily, brush the inside of the mixing bowl with olive oil or spray with no−stick cooking spray. Return the dough to the bowl; turn to coat all sides lightly with oil. Cover the top of the bowl with plastic wrap. Set the bowl in a warm place; allow to stand for about 1 to 1 1/2 hours or until the dough is doubled in bulk. Punch down.

3                     Spray a large baking sheet with no−stick cooking spray; set aside. Divide the dough into two equal pieces, about 2 1/4 pounds each. On a lightly floured work surface, shape each half into an oval loaf. Carefully transfer the loaves to the prepared pan, allowing several inches between them to allow for rising. Using a sharp, serrated knife, cut 3 shallow slashes diagonally (going about 1/4−inch deep) at equal intervals, across the top of the loaves. Cover the loaves with a clean, lightweight towel; allow to rise for about 45 minutes, or until the loaves have approximately doubled in bulk. When nearly ready to bake, preheat the oven to 350 degrees F.

 Bake the loaves in the preheated 350 degree F oven for about 40 minutes or until they are nicely browned and sound "hollow" when tapped. (If necessary, cover lightly with foil during the last few minutes of baking time to prevent overbrowning). Remove from the oven. Brush the loaves lightly with olive or flax seed oil. Remove to a wire rack. Cover loosely with the clean, lightweight towel until the loaves have cooled completely. Store in airtight bags or container. Bread will stay flavorful and moist for several days. Extra delicious toasted!