Pumpkin Seed Bread
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Cook time: 
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Serves: 1 loaf
 
Ingredients
  • 500g mixed grain malthouse bread flour
  • 7g fast-action dried yeast
  • Large pinch of salt
  • 350ml lukewarm water
  • ½ cup pumpkin seeds
  • 1 tsp coconut oil
Instructions
  1. Pre-heat the oven to 220℃
  2. With a knife or blender, 'chop up' half your pumpkin seeds so they are broken into smaller pieces. Combine the flour, yeast, chopped pumpkin seeds and salt in a bowl, making a well in the middle.
  3. Slowly add the water, mixing the mixture until combined. You are aiming for a cushion like texture so it may not be necessary to use all the water.
  4. Flour your surface (and hands!) and knead the dough for 10 mins or until smooth and it's holding it's shape. Whilst nearing end of kneading, sprinkle in and over the remaining pumpkin seeds (whole) so they are all around and on top of the dough.
  5. Place the dough in a new bowl and cover with cling film - leaving to rise until doubled in size.
  6. Once the dough has risen, flip the bowl and release the dough back onto the surface.
  7. Lightly grease your loaf tin with coconut oil and shape the dough - place it in.
  8. Cover the loaf and let it sit for 15 minutes, then pop into the oven on the middle shelf.
  9. Bake the bread for 15 mins, then reduce the heat to 180℃ and continue to bake for 30 mins until the top begins to brown and the middle is no longer wet.
  10. You can enjoy straight away or freeze the bread for another time. Tip: slice before you freeze!
Recipe by Wellness & Travel Blogger at https://carlyneave.com/pumpkin-seed-bread/