Here is a delicious, wholesome recipe for rustic pumpkin seed bread.
I make my dough in a bread maker (to save my hands!) and this recipe works every time. You can use sunflower seeds in place of pumpkin seeds, or mix the two to the same weight, or sprinkle sesame or hemp seeds on the top before baking for extra crunch and all the benefits they offer.
I love the flavour of wholemeal bread, but you could try mixing half and half with strong white flour for a lighter loaf.
650g Marriages Organic Strong Wholemeal Flour
400 mls warm water
30 grams of organic Pumpkin seeds
1 1/2 tspns Doves farm quick yeast
1 Tspn pink Mountain fine salt
60 mls Organic sunflour oil
2 Tblspn Traidcraft fairtrade honey or granulated sugar
Put the water, salt & seeds in the bread maker
In a separate bowl add the flour, yeast and sugar
Work the oil into the flour and add this to the water and seeds in your bread maker.
Select ‘dough’ on your bread maker and allow to run.
Heat oven to 180 degrees
When the bread maker has completed it’s cycle:
Form the dough into palm sizes rolls (I made 8 rolls and a pizza base for tea this evening).
Place rolls in the centre of the oven for 12 – 15 minutes, until golden brown.
The rolls should have a hollow sound when you tap the bottom of them to indicate they are cooked.
Wet your hands with cold water and ‘dab’ the rolls while they are still hot, to keep the crusts a little softer.
Allow to cool and store in an air tight container.
They should keep fresh for a few days – if they last that long!