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.

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