Pumpkin Wheat Multigrain Bread (Abm & Vegan) – a delicious recipe with water, pumpkin puree, honey, olive oil, ground flax seeds, millet. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
["Put the ingredients into your bread machine according to manufacturer's instructions, set to 2-lb capacity, and do a dough cycle.", "When it completes, mold into the shape of a loaf and place onto a piece of parchment paper on top of a cookie sheet. If it's not malleable enough at first, dust your hands with some flour and knead on a lightly-floured surface until you can mold it into loaves.", "Bake at 350F for 35-40 minutes or until browned and sound ""hollow"" when tapped. (Book says that if necessary, cover the loaf lightly with foil during the last few minutes of baking time to prevent overbrowning.).", "Brush lightly with olive or flaxseed oil after removing from the oven."]
521
kcal
Calories
15
g
Fat
86
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup water, 1/2 cup pumpkin puree, 2 tablespoons honey (or brown rice syrup), 1 tablespoon olive oil, and more.
Yes, Pumpkin Wheat Multigrain Bread (Abm & Vegan) falls under the Vegetarian category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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