Whole-Wheat Bread with Walnuts, Sesame, and Pumpkin Seeds

Nutritional Information

Calories 202
Fat 9 g
Satfat 2 g
Monofat 2 g
Polyfat 4 g
Protein 7 g
Fiber 3 g
Cholesterol 15 mg
Iron 2 mg
Sodium 36 mg

Ingredients

1 package dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1/2 cup warm water (100° to 110°)
1 1/2 cups plain low-fat yogurt
6 tablespoons honey
1/4 cup butter, melted and cooled
2 1/2 cups whole-wheat flour
3/4 cup chopped walnuts
1/2 cup plus 2 teaspoons pumpkin seeds, divided
1/2 cup plus 2 teaspoons sesame seeds, divided
1 tablespoon salt
2 1/4 cups all-purpose flour, divided
Cooking spray
1 large egg white, lightly beaten

Preparation

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in yogurt, honey, and butter. Add whole-wheat flour, walnuts, 1/2 cup pumpkin seeds, 1/2 cup sesame seeds, and salt to yogurt mixture; stir well. Add 1 1/2 cups all-purpose flour, stirring to form a soft dough. Turn dough out onto a floured surface; knead until smooth and elastic. Add enough flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray; turn to coat top. Cover with plastic wrap; let rise in a warm place (85°), free from drafts, 1 1/2 hours, or until doubled in size. (Press fingers into dough. If indentation stays, dough has risen enough.) Punch dough down; divide in half. Shape each half into a 7-inch round loaf. Place loaves diagonally 3 inches apart on a baking sheet coated with cooking spray. Cover; let rise 40 minutes, or until doubled in size.

Preheat oven to 350°. Brush egg white over loaves, and sprinkle with 2 teaspoons each pumpkin and sesame seeds. Bake at 350° for 25 minutes, or until the loaves are browned on bottom. Remove from pan, and cool on wire racks.

Note:

December 2002
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