Pumpkin Seed Bread
Elevate your homemade bread game with this hearty and wholesome Pumpkin Seed Bread, a perfect fusion of nutty flavor and rustic charm. This recipe blends the goodness of whole wheat and all-purpose flour, enriched with honey for a subtle sweetness and melted butter for a tender crumb. The star ingredient, crunchy pumpkin seeds, is kneaded into the dough, adding texture and earthy depth to every slice. Ideal for sandwiches, toasting, or as a standalone snack, this bread is baked to golden perfection with a light crust that complements its soft interior. Beginner-friendly yet impressive, this recipe is great for anyone looking to incorporate nutritious seeds into their baking repertoire. Discover the joy of creating your own artisan bread right in your kitchen!
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Recipe Information
Ingredients
- 1.5 cups warm water
- 2.25 teaspoons active dry yeast
- 3 tablespoons honey
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 1.5 teaspoons salt
- 2 tablespoons unsalted butter, melted
- 0.5 cup pumpkin seeds
- 1 tablespoon sunflower oil (or any neutral oil)
Instructions
In a large bowl, combine the warm water, active dry yeast, and honey. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy.
In a separate large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt.
Make a well in the center of the dry ingredients and add the yeast mixture and melted butter. Mix the ingredients together until a dough begins to form.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until the dough becomes smooth and elastic.
Lightly coat a large bowl with sunflower oil. Place the kneaded dough in the bowl and turn it to coat all sides with oil. Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free place for about 1-2 hours, or until it doubles in size.
Preheat your oven to 375°F (190°C).
Once the dough has risen, punch it down to release the air. Gently knead in the pumpkin seeds until they are evenly distributed throughout the dough.
Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan.
Cover the loaf pan with a towel and let the dough rise again for about 30-45 minutes, or until it has risen by about half its size.
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
