Artisan Pumpkin Seed Bread
Looking for a unique pumpkin recipe that uses the seeds instead of the actual pumpkin? Try this Artisan Pumpkin Seed Bread.
Servings 12
Calories 140kcal
Ingredients
- 1 1/8 tsp active dry yeast
- 1 1/2 cups water at room temperature
- 1 3/4 cup all purpose flour
- 1 1/3 cup all purpose flour read directions for why two flour measurements
- 1 cup cornmeal plus more for sprinkling
- 1 tbsp kosher salt
- 1 1/3 cups pumpkin seeds toasted and chopped
Instructions
- In a large bowl, dissolve 1/8 teaspoon of yeast in 1 cup of the water. Stir in 1 3/4 cups of the flour. Cover the bowl with plastic wrap and let stand overnight in a warm spot.
- The next day, dissolve the remaining 1 teaspoon of yeast in 1/4 cup of the water. In a separate bowl, place the cornmeal. Microwave the remaining 1/4 cup of water until it comes to a boil. Stir the boiling water into the cornmeal and allow to cool.
- Into the bowl that was covered overnight, add the remaining 1 1/3 cups of flour, the salt, the cooled cornmeal and the yeast and water mixture. Stir until dough is coming together.
- Turn the bread dough out onto a lightly floured surface. Add more flour as needed to keep the dough from sticking as you knead. Knead the bread dough until it is smooth and elastic, about 10 minutes.
- Scatter the toasted and chopped pumpkin seeds on your kneading surface and knead them completely into the bread dough. Form the dough into a ball and place it into a clean and well-oiled bowl. Cover the bowl with a clean towel and allow the dough to rise for about 1 hour.
- Remove the dough, turn and fold the dough gently about four times. Reform into a ball and place back into the bowl to rise until doubled in size, 60-90 minutes.
- Sprinkle a baking sheet with cornmeal. Turn the dough out onto a clean work surface and using a sharp knife or a bench scraper, divide the dough in half. Shape each half into a round loaf. Set the loaves on the baking sheet and let rise until doubled in bulk, 1 1/2 – 2 hours.
- Set a pizza stone on the middle rack of your oven and preheat to 500 degrees. Fill a roasting pan with water and set it on the bottom oven rack.
- Using a sharp knife, make 3 slashes in the top of each loaf. Gently transfer the loaves to the pizza stone. Bake for 10 minutes. Without opening the oven door, reduce the temperature to 450 degrees and bake bread for 20 minutes more.
- Let the loaves cool on a wire rack for at least 45 minutes before slicing and serving.
Nutrition
Calories: 140kcal