Buttermilk Light Wheat Bread by Ron Bybee

1 3/4 cups buttermilk
1 1/2 tablespoons margarine
2 tablespoons white sugar [or brown]
1 teaspoon salt
3 cups bread flour
1 1/3 cups whole wheat flour
2 1/4 teaspoons active dry yeast
2 Tbsp gluten flour, optional

Bake for 33 minutes at 375 degrees for a 2 ½ lb loaf pan. Add seeds of all kinds [sesame, flax, corn meal, sunflower, millet, poppy, pumpkin]. Large puffy loaf!

from Sarah E. Bybee

Pumpkin Seeds

1 C unwashed pumpkin seeds
¼ tsp Worcestershire sauce
1 Tbsp butter
½ tsp salt

Mix all ingredients together and spread in a shallow baking pan.

Cook 2 hours at 250 degrees, stirring occasionally until seeds are crisp, dry, and golden.

From Sarah E. Bybee