Recipe by TANAQUIL
"Around Halloween, our babysitter would take the pumpkin seeds from the carved pumpkins, roast them a few minutes in the oven, and then make this bread. You can also use store brought seeds if you prefer."
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1 (.25 ounce) package
whole wheat flour
shelled, toasted, chopped pumpkin seeds
I made this bread today and it was fantastic, I wouldn't change anything. I can't believe that someone would give this a 1 star just because of the title that is STUPID!!!
My bread sank. And it tasted like it was lacking salt.
The kids love it, but too sweet for me. Next time I'll add less honey, and a bit less water as it sank. Other than that, great!
For all who want to make this recipe and do not have a bread machine, make it anyway. You don't need special instructions or anything converted to make it by hand.
This is a healthy bread, but I will make it more healthier by substituting the 1 pckge of commercial yeast to 1 cup of sourdough starter.
This bread was delicious! I am so happy to find a bread recipe that uses all whole wheat flour AND wheat bran, as well as seeds. I usually eat a store-bought seeded bread, but this tastes way better and is so much healthier. My only problem was that my loaf only rose halfway. I use yeast from a jar, and I read that the equivalency to a package is 2 1/4 tsp, but maybe I need to add a bit more. Either way, it is one of the best breads I've made and will be great in the fall with some beef stew!
I modified this recipe and it turned out wonderfully. I used all purpose bleached flour (instead of whole wheat flour), spring cream honey (instead of regular honey) and used the Basic Bread Cycle. The bread turned out moist and beautiful. Will definitely make it with these modifications again in the future.
This bread was not a hit in our house. It turned out quite dry and dense and it didn't seem to have much flavour to it.
The bread came out very well. I've made it with all wheat flour and also with a mix of whole wheat and white bread flour. Both batches were very good, and the crunch of the seeds makes it extra special.
For those complaining about the bread being too dense, I have two suggestions: 1. Use a mix of flours, and 2. Note that the recipe calls for INSTANT YEAST. If you are using regular active dry, you need to use just short of 3.5 teaspoons, and I suggest proofing it first. Instant to active dry is NOT a 1:1 conversion.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin and Sunflower Seed Bread
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 43
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