Pumpkin Seed Bread | Sourdough Breakfast Loaf

After making this Pumpkin Seed Bread I hibernated my sourdough starter. I prefer to use it when I have time to dedicate to making artisan bread.
Pumpkin Seed Bread
Pumpkin Seed Bread
Head straight on to the Recipe For ♥ Pumpkin Seed Bread ♥
We often describe people we know as friends. Some might be colleagues, and others acquaintances. And in today’s global environment, many are virtual. Then there is another group, fair weather friends.  These are defined as people whose friendship cannot be relied on in times of difficulty. However, I use the term far more broadly than that. I was friendly with someone who used to only meet me at her convenience. She would make arrangements and cancel them if it did not suit her. Or if something better came along. Then she started inviting me to join her to act as a buffer to someone else she was meeting. With the onset of hard lockdown a year ago, we could not get together. And when I sent her messages to check in she totally ignored them. So, a fair weather friend that I am not not making an effort to see.
Today’s inspirational recipe from Lavender and Lime ♥ Pumpkin Seed Bread ♥ #LavenderAndLime Click To Tweet
Another group of people I put into this category are the ones who invite you to gift giving opportunities. By that I mean bridal showers, baby showers or birthday tea parties. They don’t try and see you for ordinary days. But when they can get a present, your presence is requested. These people are easy to cut out of our lives as a simple RSVP of “no” suffices. But, my worst lot are people who see you when they need something from you. They don’t reply to messages if it does not get them something. And they won’t invite you anywhere unless there is an ulterior motive. Neither do they come and visit unless there is something in it for them. Thankfully Covid has allowed us to set these friendships aside and concentrate on the ones that really matter. Do you have fair weather friends?
Pumpkin Seed Bread

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Pumpkin Seed Bread

This is the perfect breakfast loaf
Recipe Category: Bread
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

to activate your sourdough

  • 80 g sourdough starter
  • 80 g whole wheat flour
  • 80 g water

for the pumpkin seed bread

  • activated starter
  • 420 g bread flour, plus extra for dusting
  • 90 g whole meal flour
  • 70 g rye flour
  • 305 g water
  • 100 g milk
  • 50 g date syrup (or honey)
  • 50 g lard (or butter)
  • 10 g fine salt

for the pumpkin seeds

  • 70 g pumpkin seeds, plus extra for topping
  • water to cover

Method

to activate your sourdough

  • place the starter, flour and water into a stand mixer bowl
  • whisk to combine, cover with a shower cap (or cling film) and set aside for 8 hours, or overnight, to activate

for the pumpkin seed bread

  • Add the flour, water, milk, syrup, lard and salt to the activated starter
  • Using a dough hook, mix together until a dough forms then knead for 10 minutes
  • Cover with a shower cap (or cling film) and leave to prove for 4 hours

for the pumpkin seeds

  • place the pumpkin seeds into a bowl, cover with water and leave to soak while your bread proves
  • Tip the dough out onto a lightly floured surface and flatten
  • Drain the seeds, rinse well and pat dry then place on top of the dough
  • Mix the seeds into the dough then roll into a sausage shape
  • Place seam side down into a lined loaf tin
  • Cover with a shower cap and leave to prove until it passes the probe test *
  • Preheat your oven to 230° Celsius
  • Spray the top of the loaf with water, sprinkle pumpkin seeds on top and spray again to make them stick
  • Place into the oven and bake for 10 minutes
  • Reduce the temperature to 200° Celsius and bake for 20 minutes
  • Cover the top of the bread with baking paper and bake for a further 10 minutes
  • Remove from the oven and remove the bread from the tin
  • Place onto a wire rack to cool completely

Notes

* probe test: lightly press your finger into the dough and if it springs back within 1 minute, your dough has proved
Inspiration published on Lavender and Lime March 19:

Live simply. Love generously. Care deeply. Speak kindly.
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10 thoughts on “Pumpkin Seed Bread | Sourdough Breakfast Loaf

  1. I never expect anything from friends, Tandy, and don’t have many real ones i.e. most of my friendships are on-line. If you have no expectations, then people can’t let you down.

    1. I think my life is moving more towards what Robbie describes. I have had some friends for decades, but I often wonder if I met those people today, would I be friends with them? But I have found the people I have met online to be so supportive, and plus, I interact with many of them nearly everyday, such as you and Robbie. That’s much more interaction than I have with my friends “in real life”…

  2. Lovely. I love this recipe! I don’t keep sourdough starter around, but I can make this without it. Lots of times I just let a slurry of dough sit for a few days to get that sour flavor. Love those pumpkin seeds!

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