Pumpkin seeds add a lot of flavour to the bread. This bread is made with sourdough starter and yeast to speed up the proofing.
- 300g sourdough starter
- 400g wholemeal wheat flour
- 50g pumpkin seeds
- 150ml water
- 7g dried yeast
- 7g sea salt
- 2tbsp olive oil
- Place the sourdough starter, flour, pumpkin seeds, yeast and salt in a large bowl. Add water and mix together.
- The dough is quite sticky, so to stop it sticking to your hands, pour a little bit of olive oil on your hands and the dough and knead for 10 minutes (during this time you can use some more olive oil if the dough become sticky again, but don’t use more than 2tbsp of oil).
- Cover the bowl with tea towel, set aside in a warm place to proof for 1-1,5 hour or until doubles in size.
- When the dough rises, take it out of the bowl and knead for 3 min on lightly floured surface. Divide in two, form small loafs and place in non-stick bread tins. Lightly oiled and covered loosely with cling film, leave for another hour to rise.
- Preheat oven to 200°C. If you want to get the shiny crust simply eggwash the bread just before you put it in the oven. Sprinkle with any seeds if you like (pumpkin, poppyseeds), bake for 25-30 minutes. Take the bread out of the tin and tap the base – if sounds hollow its ready.
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