Pumpkin seeds and pine nut bread - recipe

Pumpkin seeds and pine nut bread

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  1. 1

    Preheat the oven to 200°C (180°C fan, gas mark 6).  Sieve the flour, salt, sugar and bicarbonate of soda and cream of tartar into a large bowl.

    For this step you'll need:

    • 450g Very strong white bread flour
    • 1½tsp Salt
    • 1 tbsp Unrefined golden caster sugar
    • 1tsp Bicarbonate of soda
    • 2tsp Cream of tartar
  2. 2

    Mix the butter, milk and yoghurt together and pour into the flour mixture with 40g of pumpkin seeds and pine nuts.  Bring together the dough with a butter knife to a loose, rough dough.

    For this step you'll need:

    • 25g Butter (unsalted) melted
    • 200ml Milk (whole)
    • 200ml Natural yoghurt
    • 40g Pumpkin seeds
    • 40g Pine nuts
  3. 3

    Transfer the dough to a baking sheet lined with baking paper and pat it gently into a 20cm round.  Lightly press the remaining seeds and nuts over the surface of the bread.

    For this step you'll need:

    • 10g Pumpkin seeds
    • 10g Pine nuts
  4. 4

    Bake the bread for 40 minutes until golden brown and sounds hollow when the base is tapped.  Ideally 5  minutes before the end of baking turn the bread over, this allows the bread to bake evenly. Place on a cooling rack and allow to cool before slicing and serving.

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