Pumpkin Seed Bread
This is the perfect breakfast loaf
Makes enough for: 1 loaf bread
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