How to make delicious Rustic Pumpkin-seed Bread


This delicious, moist, aromatic Pumkin-seed Bread recipe is dairy-free and made using coconut oil for moisture and flavour.

1. Sieve 17oz of strong white bread flour into a bowl, and add 1 tablespoon of sugar, 2 teaspoons of salt and 1/3 cup of pumpkin seeds


2. Add a teaspoon of yeast to 1 and ¼ cups lukewarm water (test the temperature with a clean finger to make sure it isn’t too hot) and leave it until little bubbles show on the surface

3. Add 2 tablespoons of melted coconut oil to the water

4. Pour the water, oil and yeast mixture into the flour and mix with a spoon until a dough forms

5. Knead with your hands until smooth and it doesn’t stick to your fingers (if too sticky, put more flour on your hands and continue) 


6. Place the dough in a bowl greased with coconut oil and let it rise in a warm place covered by a damp tea towel until it doubles in size

7. Punch the dough down with your fist and shape it into a loaf

8. Dust the loaf with flower and put it on a baking tray

9. Let the loaf rise again until about double the size

10. Make an egg wash by beating 1 egg with a pinch of sugar and 2 tablespoons of water

11. Brush the loaf with the egg wash and sprinkle some extra pumpkin seeds on top

12. Put the loaf in the oven and bake in medium oven until golden brown and makes a hollow sound when you tap the top with a fork.

13. Serve warm or cold with plenty of butter.

Comments

Post a Comment

Popular posts from this blog

Quick easy recipe for cheese and courgette souffle

Image
First ensure you have a nice hot oven and a clock to hand. Spread the gratings of a courgette over a plate and sprinkle with sea salt. Find four small dishes. These must be ones designed not to break in a hot oven. Take a little oil and use clean fingers to make this cover the inside of the dishes thinly. Not too much. Place a metal grater on a plate and grate a cupful of hard cheese. Find another plate and grate a cup of stale bread breadcrumbs. This is a good way of using bread that has gone hard but take care not to avoid any green mouldy bits. It doesn’t matter if the crumbs mix with the cheese a bit. Separate 3 fresh hens’ eggs. Take care to do this one by one in case you encounter a fertilized egg as you cannot cook with such a thing. Ensure no pieces of eggshell get in the opened egg. Beat the whites of the eggs in a copper bowl until they make little mountain peaks. You can use the same implement to aerate the yokes in a different bowl. Do not try this the other
Read more

'The Girl Who Escaped From Zanzibar' shortlisted for the Eyelands International Book Awards 2020

Image
Sophie Neville's novel 'The Girl Who Escaped From Zanzibar'  reached the finals of the 2020 Eyelands International Book Awards for an unpublished historical novel, under the working title of 'The Girl Who Got Out of Zanzibar'. The results were declared on 31st December 2020 and there will be a prize-giving ceremony in Athens this April. "I began working on this novel in Crete, after winning a 'Three Rock Writer's Residency'. The sequel, entitled 'The Man Who Got Out of Japan' won an Eyelands Book Awards in 2019, so it is very special to be short-listed this year." Scroll down here for details of the 2020 awards.
Read more

Recipe for deliciously creamy seafood risotto

Image
1. The secret of this is to make a good fish stock, boiling up the bones, skin, heads and tails of a variety of fish and crustaceans together with chopped onion, a carrot, peppercorns and three bay leaves. Simmer for a few hours. 2. Take a large frying pan and warm a little peanut oil in it, adding a pinch of chilli powder. 3. Slice an onion into small cubes and fry slowly in the warm oil. 4. Add one clove of pressed garlic. 5. Add half a pound of short-grained rice. 6. Add a glass of dry white wine if you have any. 7. Fry on a higher heat until the wine and oil has been absorbed by the rice. The alcohol will evaporate in the process. 8. Strain and pour the warm fish stock into a jug. 9. Gradually add the stock to the rice, stirring continuously. Use as much stock as you need to keep the dish creamy without becoming either too wet or too dry. The rice should take about 20 minutes to cook through but count on it taking lon
Read more