Whole-Wheat Bread With Walnuts, Sesame, And Pumpkin Seeds

• 1 package dry yeast (2 1/4 teaspoons)
• 1 teaspoon sugar
• 1/2 cup warm water (100u0b0 to 110u0b0)
• 1 1/2 cups plain low-fat yogurt
• 6 tablespoons honey
• 1/4 cup butter, melted and cooled
• 2 1/2 cups whole-wheat flour
• 3/4 cup chopped walnuts
• 1/2 cup plus 2 teaspoons pumpkin seeds, divided
• 1/2 cup plus 2 teaspoons sesame seeds, divided
• 1 tablespoon salt
• 2 1/4 cups all-purpose flour, divided
• Cooking spray
• 1 large egg white, lightly beaten

1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in yogurt, honey, and butter. Add whole-wheat flour, walnuts, 1/2 cup pumpkin seeds, 1/2 cup sesame seeds, and salt to yogurt mixture; stir well. Add 1 1/2 cups all-purpose flour, stirring to form a soft dough. Turn dough out onto a floured surface; knead until smooth and elastic. Add enough flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
2. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover with plastic wrap; let rise in a warm place (85u0b0), free from drafts, 1 1/2 hours, or until doubled in size. (Press fingers into dough. If indentation stays, dough has risen enough.) Punch dough down; divide in half. Shape each half into a 7-inch round loaf. Place loaves diagonally 3 inches apart on a baking sheet coated with cooking spray. Cover; let rise 40 minutes, or until doubled in size.
3. Preheat oven to 350u0b0. Brush egg white over loaves, and sprinkle with 2 teaspoons each pumpkin and sesame seeds. Bake at 350u0b0 for 25 minutes, or until the loaves are browned on bottom. Remove from pan, and cool on wire racks.

yeast, sugar, warm water, yogurt, honey, butter, wholewheat flour, walnuts, pumpkin seeds, sesame seeds, salt, flour, cooking spray, egg white

Taken from www.myrecipes.com/recipe/whole-wheat-bread-with-walnuts-sesame-pumpkin-seeds (may not work)