Wholemeal Rye Pumpkin Seed Bread

This wholesome bread combines the nutty flavors of wholemeal and rye flours with the hearty texture of oatmeal flour. Enhanced with crunchy pumpkin seeds and a splash of almond milk, this recipe balances traditional baking with a creative twist. Perfect for breakfast or as a side for soups and salads, it is also dairy-free and full of fiber.

Ingredients:

• 1 cup wholemeal flour
• 1 cup rye flour
• 1/2 cup oatmeal flour
• 1/2 cup pumpkin seeds
• 1 1/2 cups almond milk
• 2 tablespoons olive oil
• 2 tablespoons honey or maple syrup
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 1 tablespoon apple cider vinegar

Instructions:

1. In a small bowl, combine the almond milk, honey (or maple syrup), and apple cider vinegar. Let it sit for about 5 minutes to activate the yeast.
2. In a large mixing bowl, combine the wholemeal flour, rye flour, oatmeal flour, salt, ground cinnamon, nutmeg, and black pepper.
3. Make a well in the center of the dry ingredients and pour in the yeast mixture along with the olive oil.
4. Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
5. Incorporate the pumpkin seeds into the dough, ensuring they are evenly distributed.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Preheat the oven to 375°F (190°C).
8. Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again for about 30 minutes.
9. Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
10. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.