A hearty recipe for whole wheat winter loaf

The wheat germ and bran in whole wheat flour supply significant amounts of vitamin E and fibre that are lost in processing white flour. Read on for a delicious bread recipe that will quickly become a family favourite.

• Preparation: 25 minutes.
• Rising time: about 1 hour 50 minutes.
• Cooking time: 30 minutes.
• Makes 2 loaves (about 12 slices each).

Ingredients:

• 450 g (3 1⁄2 c) whole wheat flour
• 385 g (3 c) all-purpose flour
• 30 ml (2 tbsp) active dry yeast
• 150 ml (2⁄3 c) low-fat (1%) milk
• 125 ml (1⁄2 c) water
• 125 ml (1⁄2 c) honey
• 10 ml (2 tsp) salt
• 2 large eggs, lightly beaten
• 350 ml (1 1⁄2 c) cooked, puréed pumpkin
• 30 ml (2 tbsp) olive oil
• 2 bunches scallions, coarsely chopped
• 30 ml (2 tbsp) chopped rosemary
• 250 ml (1 c) unsalted, shelled sunflower seeds

Instructions:

1. Combine the flours in a large bowl. Place 385 grams (three cups) flour mixture in another large bowl with yeast.
2. Heat milk, water and honey in a medium saucepan until warm. Stir into flour-yeast mixture. Add salt and eggs. Beat with electric beaters on low speed for 30 seconds, scraping down side of bowl constantly. Beat on high speed three minutes.
3. Add pumpkin, oil, scallions, rosemary, sunflower seeds and remaining flour mixture, beating until well combined.
4. Place dough on a lightly floured work surface. Knead until smooth and elastic, or six to eight minutes, adding more all-purpose flour as needed to prevent sticking. Shape dough into a ball. Place in a lightly oiled bowl, turn to coat and cover loosely with plastic wrap. Leave dough to rise in a warm place until doubled in volume, or about one hour.
5. Punch dough down. Turn out onto lightly oiled surface. Divide in half. Leave to rest for 10 minutes.
6. Lightly oil two 23 x 13 centimetre (nine x five inch) loaf pans. Pat each half of the dough into a loaf shape. Place in loaf pans and cover loosely with plastic wrap. Let rise in a warm place until almost doubled in volume, or about 50 minutes.
7. Preheat oven to 190°C (375°F). Bake until the loaves sound hollow when tapped, about 30 minutes. Turn onto a wire rack to cool.

Each slice contains:

• 150 calories
• 5 g protein
• 4 g fat (including 1 g saturated fat)
• 14 mg cholesterol
• 26 g carbohydrates
• 3 g fibre
• 155 mg sodium

• Store all-purpose flour in a tightly covered container in a cool room for up to six months.
• Whole-grain flours can turn rancid more quickly. Store them in the fridge for up to six months or the freezer for up to a year.
• Bring chilled flour to room temperature before using in baked goods.

This hearty bread is an ideal treat on a cold winter's day. Try pairing it with your favourite soup for a satisfying meal that can't be beat.