Pumpkin Wheat Multigrain Bread (Abm & Vegan)

• 1 cup water
• 1/2 cup pumpkin puree
• 2 tablespoons honey (or brown rice syrup)
• 1 tablespoon olive oil
• 1 tablespoon ground flax seeds
• 1/4 cup millet (uncooked)
• 1/2 tablespoon sea salt
• 3 1/2 cups whole wheat flour
• 2 tablespoons vital wheat gluten
• 2 teaspoons active dry yeast
• 1/4 cup hulled sunflower seeds
• 1/4 cup pumpkin seeds (pepitas)

1. Put the ingredients into your bread machine according to manufacturer's instructions, set to 2-lb capacity, and do a dough cycle.
2. 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.
3. 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.).
4. Brush lightly with olive or flaxseed oil after removing from the oven.

water, pumpkin puree, honey, olive oil, ground flax seeds, millet, salt, whole wheat flour, vital wheat gluten, active dry yeast, sunflower seeds, pumpkin seeds

Taken from www.food.com/recipe/pumpkin-wheat-multigrain-bread-abm-vegan-462973 (may not work)