Pumpkin-Jalapeno Bread

• 1 2/3 cups water
• 6 teaspoons yeast
• 1/3 cup brown sugar or maple syrup
• 1 1/4 cups pumpkin puree
• 1 1/2 teaspoons salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1-2 large jalapenos, minced (1 for mild, 2 for spicier)
• 1/3 cup olive oil
• 2 cups whole wheat flour
• 3 cups unbleached all-purpose flour, more as needed
• 1/2 cup pumpkin seeds, optional

1. In a large bowl, combine the water, yeast and sugar/maple syrup. Stir until the yeast is dissolved. Let stand a few minutes to let the yeast get started.
2. Stir in the pumpkin, salt, cinnamon, black pepper, jalapenos, and olive oil. Add the whole wheat flour and stir until well-mixed.
3. Add the all-purpose flour a little at a time until you can't stir it anymore. Turn it out onto a well-floured surface and knead about five minutes, adding flour as needed.
4. Clean the bowl and oil it with a bit of olive oil. Place the dough in the bowl and turn the dough over to oil all the sides. Cover with a clean towel or plastic wrap and place in a warm place to rise until almost doubled, about 1 hour.
5. Grease two loaf pans. Punch the dough down. Divide the dough in half and form each half into a loaf and placing seam side down in a loaf pan. Cover again with the clean towel and place in a warm place to rise until almost doubled, about 1 hour.
6. Preheat the oven to 375 degrees. Bake the loaves for 35-45 minutes, until they sounds hollow when tapped. Turn out onto a rack to cool before slicing.

water, yeast, brown sugar, pumpkin puree, salt, ground cinnamon, ground black pepper, jalapenos, olive oil, whole wheat flour, flour, pumpkin seeds

Taken from food52.com/recipes/39591-pumpkin-jalapeno-bread (may not work)