Wholewheat Flaxseed Pumpkin Bread | Yeasted Bread Recipes

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Baking a soft, cottony, just-like-the-one-you-get-from-the-store bread is one thing that I have always wanted to do. But try as much I never get that texture but I don't get calcium proprionate, lecithin, polysorbate 60 and sodium propionate and many more preservatives in my diet when it comes to home made fresh bread. And when I replace the white flour with home milled whole wheat flour it becomes all the more healthy. So whenever I have time, I try and bake some whole wheat bread. It turns out dense always but when it comes to your very own hard work, you enjoy it nevertheless.

I love adding fruit purees to my breads and so when I had some pumpkin puree ready to be used some way or the other, I thought making a whole wheat pumpkin bread was the right choice. I made it healthy by replacing 1/4 cup of the said flour with flaxseed powder. Healthy all through. It was dense but "good" dense and I served it with some fresh strawberry preserve.

~*What U Need*~ Water - 1/4 cup + 2 tbsp Sugar - 1/2 tbsp Active dry yeast - 1/2 tbsp Pumpkin puree - 1/4 cup Salt - a pinch EVOO/Canola oil - 1/2 tbsp Wheat flour - 1 cup Flaxseed - 1/4 cup How I Made it: In a large bowl, add 2 tbsp of warm water, sugar and yeast and allow to froth. Add all the other ingredients and knead for 5 mins to a soft dough. Cover the bowl with a damp towel and let rise for one and a half hours or until doubled. Once doubles punch down the dough and shape into a loaf. Place shaped dough in parchment lined or greased bread pan. Allow to rise for 30 mins. Bake at 180C for 35-40 mins.

Enjoy warm with a dollop of butter and strawbeery preserve.

So thats it Folks...
With Love,

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