Hearty Pumpkin and Seed Bread

Ingredients

Dry Ingredients

  • 550g Seedy Sister Gluten Free Bread Mix
  • 70g Organic Pepita Seeds (Pumpkin Seeds), divided – 20g reserved for topping
  • 45g Organic Sunflower seeds
  • 20g Organic Brown Linseed (Flax seeds)
  • 20g Organic Sesame seeds
  • 2.5tbsp instant yeast

Wet Ingredients

  • 250g Pumpkin puree – roast or steam pumpkin, then mash thoroughly
  • 250 – 300ml room temperature water – adjust as needed
  • 2tbsp Spray Free Extra Virgin Olive Oil
  • 2 tbsp Organic Maple Syrup
Instructions

Instructions

  1. Pre-heat oven to 190’C. Line bread / loaf pan with baking paper.
  2. Activate your yeast by adding to a bowl with 50ml room temperature water and 1tbsp of maple, let sit for 5-10 minutes until foamy.
  3. Mix your dry ingredients together, then add in your pumpkin, olive oil and remaining maple. Add water slowly while mixing, adjusting as needed. Mix for 5-10 minutes until a dough ball forms, it should be smooth, elastic and slightly sticky – not wet.
  4. Place dough ball in a lightly oiled bowl, cover with a damp kitchen towel and let rise in a warm spot for 60-90 minutes. As this is a gluten-free dough we are expecting a 30-50% increase in size, not double.
  5. Once risen, gently deflate dough and shape into your prepared bread/loaf pan. Press remaining pumpkin seeds into bread. Cover with kitchen towel and let proof for 30-60 minutes or until slightly risen and puffy. Score loaf with a sharp blade if desired.
  6. Bake for 40-50 minutes or until deep golden in colour and hollow sounding when tapped. Cool completely on a wire rack before slicing (this is essential to keep the texture intact).