This bread combines the nutty flavor of pumpkin seeds with the wholesome goodness of honey and whole wheat flour, perfect for any occasion.
Add the milk, water, honey, and olive oil to the bread machine pan.
Ensure the liquids are at room temperature for optimal yeast activation.
Add the bread flour, whole wheat flour, vital wheat gluten, and salt to the pan.
Layer the dry ingredients on top of the wet ingredients to prevent premature mixing.
Sprinkle the instant yeast on top of the dry ingredients.
Keep the yeast away from the salt for better activation.
Start the bread machine on the dough cycle and let it mix and knead the dough.
Check the dough after 10 minutes to ensure it forms a smooth ball; adjust with water or flour if needed.
Once the dough cycle is complete, remove the dough and shape it as desired.
Shape the dough into a loaf or rolls, depending on your preference.
Place the shaped dough on a baking sheet and let it rise until doubled in size.
Cover the dough with a damp cloth to prevent it from drying out.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
Bake the bread until golden brown and cooked through, about 30-40 minutes for a loaf or 15-20 minutes for rolls.
Tap the bottom of the bread; it should sound hollow when done.
Let the bread cool on a wire rack before slicing and serving.
Allow the bread to cool completely to make slicing easier and prevent it from becoming gummy.
