Mix whole wheat flour, oats, brown sugar, dry milk, salt and yeast in large bowl. Stir
in water. Stir in pumpkin, yogurt, oil and eggs until well blended. Let rest about 10
minutes. Stir in enough All-Purpose Flour, 1/2 cup at a time, until dough cleans
side of bowl and is easy to handle.
Turn dough onto lightly floured surface; gently roll in flour to coat. Knead 7 to 10
minutes or until smooth and elastic. Place in greased bowl; turn greased side up.
Cover and let rise in warm place about 1 hour or until double. (If using RapidRise
Yeast, omit 1 hour rising. Cover and let rest on floured surface 10 minutes.)
Grease 2 loaf pans, 9x5x3 inches. Punch down dough; divide in half. Roll each half
into rectangle, 14x9 inches. Roll up tightly, beginning at 9-inch side. Pinch edge of
dough into roll to seal. Press each end with side of hand to seal; fold ends under loaf.
Place loaves, seam sides down, in pans. Cover and let rise in warm place about 1
hour or until double.
Heat oven to 375º. Bake about 30 minutes or until loaves sound hollow when
tapped. Remove from pans to wire rack; cool.
