Nutty Pumpkin Yeast Bread

Nutty Pumpkin Yeast Bread

Ingredients:
water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
seeds, sesame seeds, whole, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt

Directions:
Make pumpkin juice by blending water with pumpkin puree or steamed pumpkin flesh with skin on (I include the seeds too because my blender is sharp.
).
Put into the bread machine the juice, oil, flour, salt, sugar, yeast, and sesame seeds.
Use the dough cycle.
Knead into the resulting dough the pumpkin seeds by hand.
(Else the green skins will fall off in the machine's spinning.
).
Form a ball, insert saved stem, with scissors cut slits 3 times (every 20 minutes) at the same places during one hour of proofing.
Spray water from time to time.
After it's become doubled in size (mine grew sideways,) spray some water and bake at 180degrees 20-30min.
(Or until the color is right and inside measures 80 degrees Celsius.
).