Bran bread with pumpkin seeds

Name: Bran bread with pumpkin seeds
Yield: 20 servings
Cuisine: Accompaniment
Ingredients: 500.00 ml flour cake; 5.00 ml salt; 10.00 ml Baking powder; 7.00 ml Bicarbonate of soda; 750.00 ml flour wholewheat; 500.00 ml digestive bran; 500.00 ml pumpkin seeds toasted; 500.00 ml yoghurt plain; 250.00 ml water lukewarm

20 servings

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Starch

By Food24 November 03 2009

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Ingredients (9)

500.00 ml	flour — cake
5.00 ml	salt
10.00 ml	Baking powder
7.00 ml	Bicarbonate of soda
750.00 ml	flour — wholewheat
500.00 ml	digestive bran
500.00 ml	pumpkin seeds — toasted
500.00 ml	yoghurt — plain
250.00 ml	water — lukewarm

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Method:

Mix dry iongredients together in a large mixing bowl.
Mix yoghurt and lukewarmm water together and add to the dry ingredients.
Spoon into two greased 1-litre loaf tins and bake at 160 °C for 45 to 50 minutes or until done.
Leave to cool for 10 minutes before turning out onto wire racks.
Makes two medium-sized loafs.