Pumpkin & Flax Seed Bread Recipe

We move slowly on Sunday. It’s a day of sleeping in, relaxing, baking and spending time with family. There is nothing better than a snack of fresh buttered bread, and a cup of hot black tea on a winter Sunday afternoon. There is something magically nourishing about homade bread. It brings about a sense of warmth, nourishment and community.

This recipe is also a great way for women who seed cycle! Make this bread for days 1-14 to get more flax and pumpkin seeds in your diet.

  • 1 cup warm water*
  • 1 tablespoon honey**
  • 2 1/4 teaspoon active dry yeast
  • 3/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1/4 cup milled flaxseed
  • 1 cup whole wheat flour
  • 2 cups white whole wheat flour
  • 1/4 cup raw pumpkin seeds
  • 2 tablespoons raw flaxseeds

Proof yeast in water and sugar. Add oil and salt. Add flours, ground flax. Add seeds. I mix my dough in my stand mixer with a dough hook, but if kneeling by hand kneed for about 8 minutes. Place into a greased and floured loaf pan. Let rise one hour. Bake until golden (about 30 minutes) at 350 degrees.

You could also divide the dough into small balls and place into a casserole dish to make rolls.

* You may need more water, depending on humidity. In the winter, I used close to 1 1/3 cups of water.

**You can substitute sugar for the honey.

2 Replies to “Pumpkin & Flax Seed Bread Recipe”

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