sunflower and pumpkin seed bread

When I bought a packet of sunflower seeds and a packet of pumpkin seeds from ZTP Ginseng, I rubbed my hands in glee. There are a million and one types of food that I can make using these as ingredients.

Da's niece, SCT mixed the sunflower seeds with chopped walnuts and chopped pecans and used them as topping for a Mothers' Day cake for MIL this year.

I add chopped sunflower seeds to the batter for cake.

I have now gone one step further - I mixed the sunflower seeds and crushed pumpkin seeds and added them to the bread dough. The result? A delicious and soft loaf of sunflower and pumpkin seed bread.

INGREDIENTS

1 1/3 cups water
2 tbsp butter (softened)
3 tbsp honey
1 tsp salt
1/2 cup sunflower seeds
1/2 cup pumpkin seeds (crushed lightly)
1 1/2 cups bread flour
1 1/3 cup whole wheat flour
2 tsp instant dry yeast

METHOD

1. Add all the ingredients (except the bread flour, whole wheat flour and yeast) to the bucket of the breadmaker machine.

2. Add the bread flour and whole wheat flour, making sure that the wet ingredients are totally covered.

3. Add the yeast.

4. Place the bucket in the breadmaker machine and set to "dough" cycle. Start the cycle.

5. When the "dough" cycle has been completed, turn the dough onto a floured board. Using floured hands, knead the dough about 5 times.

6. Place the dough in a loaf pan that has been greased and lined with baking paper.

7. Cover the loaf pan with a damp cloth and leave for 1 hour or until the dough has doubled in size.

8. Bake in an oven preheated to 180 degrees celsius for 35 minutes.

TIP

As an alternative, you may like to substitute the 1/2 cup pumpkin seeds with 1/2 cup flax seeds.