Pumpkin Seeded Bread
Bake a loaf of Pumpkin Seeded Bread with a soft, golden crumb and a crunchy crust coated in pumpkin, sesame and sunflower seeds.
Ingredients
Bread Dough
- ½ cup Milk warm
- 2 tablespoon Liquid honey
- 2¼ teaspoon Instant yeast
- 3½ cups All-purpose flour
- 1½ teaspoon Salt
- ¾ cup Pumpkin puree
- 2 tablespoon Olive oil
- ½ cup Warm water
- ⅓ cup Pepitas
- ¼ cup Sunflower seeds
- 2 tablespoon Sesame seeds
Bread toppings
- 2 tablespoon Pepitas
- 2 tablespoon Sunflower seeds
- 1 tablespoon Sesame seeds
- 1 tablespoon Water in spray bottle
Instructions
- Proof the yeast. Stir the honey and yeast into the warm milk. Let stand for 5–10 minutes, until foamy.
- Mix the dough. Combine the flour and salt in the bowl of a stand mixer. Add the pumpkin purée, oil, warm water and proofed yeast mixture. Mix on low speed with the dough hook until the dough is smooth and elastic.
- Add the seeds. Add the pepitas, sunflower seeds and sesame seeds. Continue mixing on low until the seeds are evenly distributed.
- Let the dough rise. Remove the dough from the mixer and knead it briefly by hand, then shape it into a ball. Place it in a lightly greased bowl, cover with plastic wrap and let rise until doubled in size, about 60–90 minutes.
- Shape the loaf. Turn the dough out onto a clean work surface and gently pat it into a rough rectangle. Starting at the long edge farthest from you, roll the dough toward you into a snug log. Pinch the seam closed with your fingertips, then tuck both ends underneath to round them. Set the loaf seam-side down and cup your hands around it. Gently pull it toward you a few inches, letting the counter grip the bottom and tighten the surface. Repeat as needed until the loaf is smooth and evenly oval.
- Coat the loaf with seeds. Combine the topping seeds on a plate. Lightly mist the loaf with water, then roll it in the seed mixture to coat the top and sides. Place it seam-side down on a parchment-lined baking sheet.
- Proof the loaf. Cover loosely with plastic wrap and let rise until visibly puffy, about 30–45 minutes. A light fingertip press should spring back slowly. Meanwhile, preheat the oven to 400°F (205°C).
- Score and mist. Uncover the loaf and make one long slash down the top, about ¼–½ inch deep. If using a bread lame, draw the blade along the loaf in one quick, smooth motion. If using a sharp serrated bread knife, use a gentle sawing motion without pressing down on the dough. Lightly mist the loaf again with water to create a little steam at the surface as it starts baking.
- Bake and cool. Bake on the middle rack for 35–45 minutes, turning the pan around after 20 minutes. Keep baking until the crust is deep golden down the sides and the centre reaches about 200°F (93°C). Transfer to a wire rack and cool completely before slicing.
Nutrition
Calories: 239kcalCarbohydrates: 35gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 1mgSodium: 299mgPotassium: 175mgFiber: 3gSugar: 4gVitamin A: 2403IUVitamin C: 1mgCalcium: 48mgIron: 3mg
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