I came across this and I made this yesterday so good
Citrus-Pumpkin Seed Crusty Brown Bread
vegan, makes one loaf - 9 thick slices
Blended liquid mixture: -- you should have just under 2 1/4 cups liquid total
1 cup applesauce - or another fruit puree sauce* (homemade recommended)
1 medium juicy orange, peeled + pinch of citrus zest**
3 Tbsp water
1 Tbsp blackstrap molasses
1/4 cup agave or maple syrup
1 Tbsp coconut oil, extra virgin (melted)
Dry:
1 cup + 1 Tbsp wheat bran (substitute with oat bran or oat flour if desired.)
2 1/2 + 1 Tbsp cups sprouted spelt flour, organic (substitute plain spelt or wheat flour or a gf blend if desired)***
1/2 tsp pink salt (sub plain salt)
1/8 tsp cinnamon
1 Tbsp baking powder
Optional: 1-2 Tbsp vital wheat gluten or 2 tsp ground flax seeds for additional binding
Fold-in: 1/3 cup raw pumpkin seeds (salted/sprouted used) + 1 Tbsp topping
*Fruit Puree: I used homemade raw applesauce first but also found success with a homemade cooked applesauce, strawberry puree (yum!) and an apple + pear raw sauce.
**Orange: If you do not have a blender or food processor that can smoothly puree a whole peeled orange, you can substitute with 1/2 cup orange juice + an additional scoop of bran to compensate for the lost fiber
***Flour: You can try a spelt, wheat or gf variety of all purpose flour. Whole grain or sprouted grain flour is advised for this bread.
Directions:
1. Preheat oven to 415 degrees.
2. Grease a bread loaf pan (9" x 5") with a spray oil.
3. Combine all the dry ingredients: flour, bran, salt, baking powder, cinnamon and optional vital wheat gluten or ground flax seeds in a large mixing bowl. Set aside.
4. In a blender or food processor, blend the following: fruit puree/sauce, orange, molasses, agave or maple syrup, coconut oil. Note: I advise making homemade applesauce for the puree. Add one large apple, chopped roughly, a few teaspoons of lemon juice, plus enough water to blend, usually 1-3 Tbsp. Then a pinch of cinnamon. I blend that apple sauce the "wet" ingredients. (Homemade applesauce instructions here.) The total liquid that you should end up with should be just under 2 1/4 cups.
5. Pour the liquid mixture into the dry bowl and fold until everything is combined and a light and fluffy dough forms. Fold in the pumpkin seeds. If you like working with a drier dough, add in another few spoonfuls of flour. Flour brands vary greatly and will change the dough texture a bit. I loved the success I found from Sprouted Spelt
.
6. Lightly spray top of dough with oil. Sprinkle 1 Tbsp pumpkin seeds on top.
7. Bake at 415 for 20 minutes. Reduce heat to 375 and bake for an additional 25-30 minutes. Even if the bread looks done, keep baking for the full amount of time because you want that center to be baked through.
8. Pull from oven and cool a few minutes before removing from pan. Serve right away or cool for easier slicing. Store on the countertop, covered for up to 2 days. After that, place in freezer to store and re-toast to serve. For easier serving of frozen leftovers, slice bread before freezing.
