Wholemeal Pumpkin-Flax Bread

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 119.9
  • Total Fat: 2.1 g
  • Cholesterol: 11.8 mg
  • Sodium: 166.4 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 4.3 g

View full nutritional breakdown of Wholemeal Pumpkin-Flax Bread calories by ingredient
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Adapted from a Fleischman's recipe. I added pumpkin seeds and more wholemeal flour for a fibre boost! Adapted from a Fleischman's recipe. I added pumpkin seeds and more wholemeal flour for a fibre boost!
Number of Servings: 16


    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.

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