Pumpkin Seed Alfalfa Sprout Bread

This bread machine loaf turns the usual whole wheat into something far more interesting. Toasted pumpkin seeds bring crunch and a mild nutty richness, while fresh alfalfa sprouts kneaded into the dough almost vanish as they bake, leaving behind subtle green notes and a moist, springy crumb.

Gluten flour is the secret ingredient that keeps this from being a dense brick. Whole wheat flour and add-ins (seeds, sprouts) all weaken the gluten structure, so a tablespoon or two of vital wheat gluten gives the dough the elasticity it needs to rise tall. Skip it and you’ll end up with a squat, heavy loaf.

Load ingredients in the order specified by your bread machine, usually liquids first, then dry, then yeast in a well at the top. This keeps the yeast away from salt and water until the mixing starts.

Pro Tips

• Use very warm water (around 110°F/43°C), too hot kills the yeast, too cold and it won’t activate
• Add the pepitas raw, the bake will toast them gently inside the loaf
• Fresh sprouts only, wilted or slimy ones will impart off flavors
• Powdered milk gives the crumb a softer, more tender bite than plain water doughs
• Cool completely before slicing, hot bread tears instead of cutting cleanly

Variations

• Stir in a tablespoon of sunflower seeds with the pepitas for a multi-seed loaf
• Swap honey for maple syrup for a different sweetener profile
• Use broccoli sprouts in place of alfalfa for a more peppery green note