Pumpkin Seed Bread
The pumpkin season is upon us and what better way to enjoy it than by baking a delicious homemade pumpkin seed bread that you love to snack on.
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Servings : Bread
Calories : 250kcal
Ingredients
- 4 ½ cups (500 g) whole wheat flour or whole grain spelt flour
- 2 tsp instant dry yeast
- 1 ½ tsp salt
- 1 tsp sugar
- 1 ⅔ cups (400 ml) water lukewarm
- 1 ¼ cups (150 g) pumpkin seeds
Instructions
- Mix the flour, instant yeast, salt and sugar in the bowl of a stand mixer. Pour in the lukewarm water and knead for 10 minutes on medium speed until you have a smooth yet wet dough. Set aside a handful of pumpkin seeds for later, and fold the remaining pumpkin seeds into the dough.
- Cover with a damp tea towel (or plastic wrap), and let it rise at room temperature for one hour.
- Grease a 12 inch loaf pan with a little oil or butter.
- Knead the dough again briefly, transfer to a lightly floured surface, form it into a log, and place in the prepared loaf pan.
- Brush the top of the dough generously with water and sprinkle with the set aside pumpkin seeds.
- Cover with a damp tea towel, and let it rise for another hour.
- Preheat the oven to 430°F (220°C).
- Bake the bread for 50 minutes and reduce oven temperature to 390°F (200°C) after 15 minutes.
- Remove the bread from the oven, let it cool for 10 minutes, then remove from the pan, and let it cool completely on a rack before slicing.
Notes
Keeps fresh for 2-3 days if packed in a tea towel.
Or freeze the bread right after baking for up to 3 months. → You can slice the bread before freezing and thaw single slices in the toaster.
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Nutrition
Serving: 1Scheibe | Calories: 250kcal | Carbohydrates: 30g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 51mg | Potassium: 152mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 4IU | Calcium: 15mg | Iron: 2mg