Soy-Free Pumpkin Seed Bread
Elevate your bread-baking game with this Soy-Free Pumpkin Seed Bread, a wholesome and hearty loaf made with the perfect blend of whole wheat and all-purpose flour. This recipe offers a delightful balance of flavors with a touch of natural sweetness from honey and a nutty crunch from pumpkin seeds, making each slice irresistibly satisfying. Its soy-free and nutrient-packed profile caters to dietary preferences while delivering the ideal crusty exterior and soft, airy inside. Easy-to-follow steps guide you through crafting a beautifully risen loaf, an excellent choice for sandwiches, toast, or pairing with soups and salads. Whether you're a seasoned baker or new to bread making, this recipe ensures a healthy and delicious homemade bread that everyone will love!
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Recipe Information
Ingredients
- 120 g Pumpkin seeds
- 250 g Whole wheat flour
- 250 g All-purpose flour
- 7 g Dry yeast
- 350 ml Warm water (about 110°F)
- 2 tbsp Honey
- 1.5 tsp Salt
- 2 tbsp Olive oil
Instructions
In a large bowl, dissolve the dry yeast in warm water. Let it sit for about 5 minutes until the yeast becomes bubbly and active.
Add honey and olive oil to the yeast mixture and stir well.
In a separate bowl, combine whole wheat flour, all-purpose flour, and salt. Mix them together thoroughly.
Slowly add the dry ingredients to the wet ingredients, stirring continuously until a shaggy dough forms.
Transfer the dough onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.
Knead in the pumpkin seeds evenly throughout the dough.
Lightly oil a large bowl, place the dough in it, and cover with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 hour, or until it doubles in size.
Preheat your oven to 375°F (190°C).
After the dough has risen, punch it down and shape it into a loaf.
Place the shaped dough into a greased loaf pan. Cover it loosely and let it rise again for about 30 minutes, or until it has risen just above the pan.
Bake the bread in the preheated oven for 35-40 minutes, or until it sounds hollow when tapped on the bottom and the crust is golden brown.
Let the bread cool in the pan for about 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 26.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3586 mg | 156% | |
| Total Carbohydrate | 427.1 g | 155% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 37.7 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 2389 mg | 51% | |
*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.
