Pumpkin Wheat Multigrain Bread (Abm & Vegan)

From my Bread Maker's Bible, this combines two of my great loves-- pumpkin and vegan whole-grain bread! Originally called LuAnn's Seedtime & Harvest Loaves. Makes a nice big loaf full of healthy ingredients. The only ingredient I changed was that I left out the 1/4 cup soy flour and just added 1/4 cup more whole wheat flour because I don't like keeping too many flour types around...aaand, I'm doing this the lazy way, in the bread machine! My dough cycle is 90 minutes.

• Ready In: 2 hrs 10 mins
• Serves: 1
• Yields: 1 2-lb loaf

Ingredients

• 1  cup water
• 1⁄2 cup pumpkin puree
• 2  tablespoons honey (or brown rice syrup)
• 1  tablespoon olive oil
• 1  tablespoon ground flax seeds
• 1⁄4 cup  millet (uncooked)
• 1⁄2 tablespoon sea salt
• 3 1⁄2 cups whole wheat flour
• 2  tablespoons vital wheat gluten
• 2  teaspoons active dry yeast
• 1⁄4 cup  hulled sunflower seeds
• 1⁄4 cup  pumpkin seeds (pepitas)

Directions

1. Put the ingredients into your bread machine according to manufacturer's instructions, set to 2-lb capacity, and do a dough cycle.
2. When it completes, mold into the shape of a loaf and place onto a piece of parchment paper on top of a cookie sheet. If it's not malleable enough at first, dust your hands with some flour and knead on a lightly-floured surface until you can mold it into loaves.
3. Bake at 350F for 35-40 minutes or until browned and sound "hollow" when tapped. (Book says that if necessary, cover the loaf lightly with foil during the last few minutes of baking time to prevent overbrowning.).
4. Brush lightly with olive or flaxseed oil after removing from the oven.