Ingredients2 h 35 m servings 91
- In a large bowl, combine bread flour, whole wheat flour, cornmeal and salt. Crumble the yeast into a separate bowl and mix with the water and 3/4 cup milk. Make a well in the center of the flour mixture and pour in the yeast mixture. Mix until the dough begins to pull together.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough, and gently knead in the pumpkin and sesame seeds. Form the dough into a single round loaf and place on a lightly oiled baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Brush loaf with 2 tablespoons milk and sprinkle on the sunflower seeds. Bake in preheated oven for 30 to 35 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack before serving.
Per Serving: 91 calories; 1.5 16.8 3.5 1 203 Full nutrition
ReviewsRead all reviews 5
Finally a wheat bread recipe that's not sweetened! This is as tasty as German breads, but mine was not as elastic. I did tweak it, using oats instead of cornmeal and flax seeds instead of sesame...
I skipped the seeds, and I used coursely-ground cornmeal that I had let soak in the 3/4 c. milk. I added about 2 T. gluten to this as well. I let it rise twice, baked it in a 9x5 pan in a 350 ov...
This recipe made a really dense loaf. Very yeasty. The combination of whole wheat and corn meal made a really neat texture and flavor. There is no sweetener in the recipe so it seemed to be m...
I tried this recipe twice and both times the same - a dough that is way too dry and a bad tasting result.