Pumpkin Seed Bread

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Pumpkin Seed Bread

First, grind the pumpkin seeds in a food processor and set aside

Put milk, egg, sugar, and salt into the bread bucket

Add high-gluten flour, crushed pumpkin seeds, and yeast

After mixing for 5 minutes, add walnut oil. Since pumpkin seeds contain oil themselves, the amount of oil does not need to be too much. Also, adding oil after kneading for 5 minutes helps the dough develop a better gluten structure

Once the kneading process is complete, knead the dough until it reaches the expansion stage

You should be able to stretch a thin membrane with the dough

Cover the bucket with a damp cloth and let it ferment until it doubles in size

Divide the fermented dough, cover with a cloth, and let it rest for 10 minutes

Shape the dough and place it in a baking pan

Let it proof until it doubles in size, sprinkle with dry flour on the surface, make cuts. I sprinkled some pumpkin seeds on top. In the current season, you can directly put it in the oven. Spraying water in the oven helps with fermentation, especially in warmer temperatures. In winter, insulation and humidity are needed

Preheat the oven to 180 degrees with both top and bottom heat and a fan for about 10 minutes, then bake for 18 minutes

The finished bread

When sliced, you’ll see a faint green color, which is from the pumpkin seeds themselves. It’s a soft and delicious bread. This bread is also great for making rusks by slicing and toasting them. The toasted rusks are very crispy and easy to store