Pumpkin seeds and pine nut bread - recipe

Ingredients

Recipe , Bread , Pumpkin , Nut , Pine , Seeds

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
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
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

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.

⇐ Raisin bread

Pretzel with caraway seeds ⇒