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.

4.50 from 2 votes

Prep Time :20

Cook Time :50

Rising Time :2

Total Time :3 10

Servings : 1 Bread

Calories : 250kcal

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.

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.