Grain And Seed Bread

2 large pound loaf

1¹⁄³      cups water, room temperature
3           tablespoons unsalted butter, cut into ½-inch pieces,
             room temperature
2           tablespoons granulated sugar
1¼        teaspoons Kosher salt
2           cups whole-wheat flour
1½        cups unbleached all-purpose flour
1           cup oat flour
3           tablespoons Rye flour
2           teaspoons instant yeast
½          cup rolled oats
¼          cup pumpkin seed

Nutritional information per serving (2-ounce slice):
Calories 154 (21% from fat) • Carb. 26g • Pro. 5g • Fat 4g • Sat. fat 1g • Chol. 5mg • Sod. 159mg • Calc. 10mg • Fiber 3g

Whole Wheat Program | Delay Start Timer: Yes

1. Put all dough ingredients in the order listed in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Custom Convection
Bread Maker. Put the mix-ins in the Automatic Mix-in Dispenser.
2. Press Menu to select the Whole Wheat program. Press Loaf Size and Crust Color to select both size and crust preference. Press Confirm to confirm choices
and then press Start/Stop/Pause to begin the program.
3. If desired, when the paddle signal sounds, press Start/Stop/Pause to pause the unit; remove the dough and kneading paddle, reshape the dough,
and replace in the bread pan, seam side down. Press Start/Stop/Pause to continue.
4. When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing.

To Prepare Using Rapid Program
Prepare ingredients for the 1- or 1½-pound loaf (this is not recommended for a 2-pound loaf), replacing the yeast with 1½ teaspoons of rapid-rise yeast
for the 1-pound loaf or 2¼ teaspoons of rapid-rise yeast for the 1½-pound loaf. Secure the bread pan in the unit and press Menu to select the Rapid program.
Press Start/Stop/Pause to begin the program and then continue with Step 3 in the recipe above.