Wholemeal Pumpkin-Flax Bread

1 cups all-purpose flour
2 cup whole wheat flour
1 envelope rapid rise (fast action) yeast
1 teaspoon salt
1/2 cup skim milk
1/4 cup water
3 tablespoons honey
1 tablespoon low-fat margarine
1 medium egg
1/4 cup flaxseed
1/4 cup pumpkin seeds

1. In large bowl, combine 1/2 cup flour, whole wheat flour, undissolved yeast, and salt. Heat milk, water, honey, and margarine until very warm (120 to 130F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, flaxseed, pumpkin seed, and 1/2 cup white flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

2. Roll dough to 12 x 8-inch rectangle. Beginning on short end, roll up tightly as if for a jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours.

3. Bake at 350F (Gas 6) for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.

Number of Servings: 16

Recipe submitted by SparkPeople user EAQUAELEGIT.