Pumpkin seed bread recipe

This pumpkin seed specie is light and succulent with a soft, unshut crumb, dotted with summery and crunchy seeds.

For this succulent homemade bread, you'll need just 5 ingredients: strong white flour, salt, fast whoopee yeast, pumpkin seeds for crunch and nutty flavor, and pumpkin pureé, which lends not just to the taste, but moreover gives a lovely orange hue.

To make the dough, you'll combined flour, salt and fast whoopee yeast with pumpkin seeds, pumpkin pureé and warm water. Next, you'll knead for well-nigh 8 minutes until springy. I've included tips and images unelevated so that you'll know when the gluten is sufficiently developed. You'll then pop it into a trencher to rise until doubled in size.

After that, you'll shape your dough into a sausage shape. Again, there are lots of images to guide you through the process to get a lovely neat shape with a smooth, taut surface.

You'll then roll the loaf in pumpkin seeds, waif the dough into a loaf tin and prove again, slash the top and torch to perfection.

A slice of this gorgeous pumpkin seed specie is gorgeous with a simple spread of salted butter and it's moreover perfect for your morning toast, or for sandwiches.

Here's how to make a lovely, simple pumpkin seed specie the unshortened family will love.

I've included detailed instructions unelevated with step-by-step images to illustrate each stage of this succulent recipe. Unelevated that, you'll find an easy, printable recipe card.

Ingredients

Equipment

Instructions

Prepare your loaf tin by greasing it with vegetable oil, sunflower oil or olive oil, then lining with a strip of parchment paper, which will make your loaf easier to lift out.

Put the dry ingredients in a large bowl: flour, salt, yeast and pumpkin seeds. 

Mix together.

Add the wet ingredients: pumpkin puree and ⅔ of the warm water.

Mix together with your hands. Add the remaining water little by little only as needed to requite a wipe trencher with no floury shit at the bottom. You may not need all the water. 

Bring the dough together into a wittiness - it’s ok if there are some dryer looking shit in the dough at this stage as long as the trencher is clean. 

Lightly flour your surface and turn out your dough and knead for 8 minutes, pushing it yonder from you and then folding when towards you, until the soft dough is smooth and springy.

Kneading develops the gluten and gives the dough a structure that will indulge it to hold the air frothing created by the yeast. To trammels you've kneaded the dough enough, gather it into a ball, tucking it underneath a few times to create a taut surface, then printing the dough with two fingers. If it springs straight back, it's done.

Lightly oil your trencher and return the dough to it.

Cover with a tea towel or plastic wrap and leave to prove in a warm place for 1 hour or until doubled in size. 

Tip the dough out onto a very lightly floured surface.

Press gently all over to flatten and release the larger air bubbles, creating a rough oval.

Lift one end of the oval, stretch and printing to the middle. Do the same with the other end.

Turn the dough 90 degrees, roll the very top over towards you, then printing with your finger tips to fix in place. Repeat working lanugo the dough.

Continue until you have a sausage of dough with a taut surface.

Pinch the seam to seal it well.

Hold the loaf seam-side up and roll it on a wet, wipe tea towel to dampen the surface, including the ends.

Scatter the pumpkin seeds evenly over a sultry sheet and roll your loaf in the seeds to imbricate the top and ends - leave the seam side uncovered. 

Drop the loaf thoughtfully into the prepared loaf pan, seam-side down.

Cover well (a large upturned trencher does the job) and leave to rise until doubled in size, which can take 30-60 minutes. At room temperature on a unprepossessed day, it could plane take a couple of hours.

The loaf is sufficiently risen when a finger tip pushed into an inconspicuous corner leaves a wafer that doesn't spring back.

Towards the end of the proving time, place a upper sided tray in the marrow of your oven and preheat it to 260C (240C fan). 

Slash the top of the loaf diagonally a couple of times to indulge it to spring up.

Place the loaf into the centre of the oven, pour a cup of water into the hot tray at the marrow of the oven. Close the door and lower the temperature to 220C (200C fan).

Bake for approximately 35 minutes, or until golden brown and hollow sounding when the wiring is tapped.

Lift your loaf onto a wire rack and indulge to tomfool completely surpassing slicing.

It's such a trappy loaf. I love the subtle, naturally orange hue.

We've been enjoying this specie in all sorts of ways. Why not try it with cheese and tomato for a succulent lunchtime treat?

Or toasted and topped with sliced banana, a spattering of pumpkin seeds, a drizzle of honey and a pinch of pumpkin pie spice? It's just perfect for breakfast or a mid-morning snack.

I hope you love this seeded pumpkin specie recipe.

And once you've given the recipe a go, I'd love you to come when and leave a scuttlebutt letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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