Whole-Wheat Sandwich Bread

Yield: 1 loaf (about 1¾ pounds)

1¼    cups water (105°F to 110°F)
2       tablespoons molasses
2¼    teaspoons active dry yeast
1½    cups unbleached, all-purpose flour
1½    cups whole-wheat flour
¼      cup dried milk powder
2       tablespoons cocoa powder
1½    teaspoons fine sea salt
3       tablespoons unsalted butter
⅓      cup hulled pumpkin seeds (pepitas)

Nutritional information per serving (based on 16 servings):
Calories 142 (27% from fat) • carb. 22g • pro. 5g • fat 4g s• sat. fat 2g • chol. 8mg • sod. 231mg • calc. 33mg • fiber 2g

1. In a 2-cup liquid measuring cup, dissolve yeast in the warm water with the molasses. Let stand until foamy, about 5 minutes.
2. Insert the chopping blade into the work bowl of the food processor. Add the flours, dried milk powder, cocoa powder, salt, and butter to the work bowl and process on Low to combine, about 10 to 15 seconds.
3. With the food processor running on Low, add the yeasted water mixture through the small feed tube, only as fast as flour absorbs it. Once dough cleans the sides of the work bowl and forms a ball, continue processing for 45 seconds to knead.
4. Knead in the pumpkin seeds by hand, and then knead for an additional minute or two, until the dough is very smooth. Shape into a smooth ball and transfer to a large bowl. Cover with plastic wrap and allow to rise in a warm place until doubled, about 1 to 1½ hours.
5. After the dough has doubled in size, lightly coat a 9-inch loaf pan with nonstick cooking spray.
Reserve. Punch down dough and form into a loaf and transfer to the prepared loaf pan. Cover with plastic wrap. Allow to rise until dough is just above the top of the pan, about 45 minutes to 1 hour.
6. Preheat oven to 400°F. Bake until the top is browned and loaf sounds hollow when tapped, about 30 to 35 minutes. Remove from pan and cool on wire rack. Cool completely before slicing.