Combine the wholemeal and plain flours in a large bowl. Place 3 cups flour mixture in another large bowl with yeast.
Heat milk, water and honey in a medium saucepan just until warm. Stir into flour-yeast mixture. Add salt and eggs. Beat with electric beaters on low speed for 30 seconds; scrape down side of bowl constantly. Beat on high speed 3 minutes.
Add pumpkin, oil, spring onion, rosemary, sunflower seeds and remaining flour mixture, beating until well combined.
Place dough on a lightly floured work surface. Knead until smooth and elastic, 6 to 8 minutes, adding more plain flour as needed to prevent sticking. Shape dough into a ball. Place in a lightly oiled bowl. Turn to coat. Cover loosely with plastic wrap. Leave dough to rise in a warm place until doubled in volume, about 1 hour.
Punch dough down. Turn out onto lightly oiled surface. Divide in half. Leave to rest for 10 minutes.
Lightly oil two 23 x 13 cm loaf pans. Pat each half of the dough into a loaf shape. Place in loaf pans. Cover loosely with plastic wrap. Let rise in a warm place until almost doubled in volume, about 50 minutes.
Preheat oven to 190°C. Bake until the loaves sound hollow when tapped, about 30 minutes. Turn onto a wire rack to cool.
Store plain white or self-raising flour in a tightly covered container at a cool room temperature for up to six months. Wholemeal and other whole-grain flours are slightly higher in fat than white flour; they can turn rancid more quickly. Store them in the refrigerator for up to six months or the freezer for up to a year. Bring chilled flour to room temperature before using in baked goods.
i used this recipe loosely but due to ingredient limitations used this redipe and made the best bread in the world
2cups wholemeal flour
3/4cup plain flour
24g active yeast
1tsp canola oil
1tblsp chopped rosemary
same emthod as above then a glaze of
1tblsp canola oil
1tblsp avocado oil
heat those is a saucepan and brush on
i love this recipe - 21 Aug 2009
I just tried out this recipe. Here are a few comments:
24 g of active dried yeast is equivalent to 8.47 teaspoons. That is a lot of yeast. I used 6 tsp and still find that it may still be a bit too much. The bread appears too fluffy.
I measured everything accurately according to the recipe. I find the dough is quite wet. I had to add quite a substantial amount of flour when kneading. I would reduce the amount of water if I were to use this recipe again.
1/2 cup of honey plus the pumpkin purée made the bread quite sweet. Unless you like sweet bread, otherwise, I would reduce the amount of honey.
Otherwise, this would have been a great recipe. I would modify with the above changes.
Great combination of ingredients. - 11 Sep 2013