Pumpkin Seed Bread Recipes

PUMPKIN SEED BREAD

Steps:

• Place all ingredients in breach machine pan in recommended order. Set to dough cycle. About ten minutes into the cycle check the dough and add flour or water, if necessary.
• When cycle is completed, shape as desired. Let rise. Preheat oven to 350 deg.
• Bake until done. A loaf may take 30 to 40 minutes, depending on shape. Rolls will probably take 15 to 20 minutes.

MULTIGRAIN SEEDED BREAD

Steps:

• In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
• In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
• Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
• Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
• When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

PUMPKIN SEED FLAT BREADS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, cornmeal, sugar, chili powder, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 14-in. oval. Combine egg and water; brush over dough. Using a pastry wheel, cut each oval into 12 wedges or strips. Sprinkle with pumpkin seeds and kosher salt. Separate wedges and place on greased baking sheets. , Bake at 400° for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.

CHIA AND PUMPKIN SEED SOURDOUGH BREAD

Steps:

• Mixing and Bulk Fermentation
• This dough starts out feeling over-hydrated because the chia seeds are not soaked. As the chia seeds absorb water from the dough, it will feel dryer. Unless your dough continues to feel very wet, you should use wet fingers when stretching and folding the dough at the 30- and 60-minute marks. Also, soak the pumpkin seeds that you laminate into the dough at the 90-minute mark. If you plan to make this recipe no-knead and mix in all the ingredients unsoaked at once, consider adding 30 grams additional water to the dough.
• Place the pumpkin seeds in a glass with some water, cover, and set aside to soak. If the seeds are salted, rinse them a few times.
• Mix the rest of the ingredients in a medium bowl, cover, and let the dough rest for 30 minutes.
• With wet fingertips, do two rounds of stretching and folding of the dough with a 30-minute rest in between.
• Drain the pumpkin seeds and clean off an 18"x18" stretch of countertop.
• Spread the dough thin on the counter and lay half the pumpkin seeds on half the dough, fold the dough over the seeds. Repeat the covering of half the dough with half the seeds, and folding until you have a square of dough about 6"x6". Return the dough to its bowl and cover.
• After the dough has rested 30 minutes, do one final round of stretching and folding.
• Let the dough finish bulk fermenting. It will not expand a great deal because of the large amount of seeds, but it will get webby inside. This could be 4-8 hours or longer.
• Final Proof
• With the extra seedy texture of this dough, lining up the gluten strands with a pre-shape and bench rest didn't seem very worthwhile, so I skipped those steps. However, if you find that your dough is a bit under-fermented when you scrape it out of the bowl, or if you're dividing a scaled-up dough into multiple loaves, feel free to do the pre-shape and bench rest.
• Scrape the dough out of your bowl onto a lightly floured countertop.
• Firmly de-gas the dough and shape it into a boule, batard, or oblong loaf (as I did).
• Place the shaped dough seam-side up in a floured banneton, cover, and let proof for several hours at room temperature or overnight in the refrigerator. My dough was at room temperature for about 40 minutes before I retarded it overnight.
• Baking
• Preheat your baking vessel for 30 minutes at 500F.
• When the oven and dough are ready, flip the dough onto parchment paper, and score it.
• Load the dough into your baking vessel, cover, and bake:
• 20 minutes at 500F covered
• 10 minutes at 450F covered
• 5-10 minutes at 450F uncovered
• The internal temperature of the baked bread should be 205F or higher.
• Let it cool on a rack at least an hour before slicing.
• https://breadtopia.com/wp-content/uploads/2020/03/20200320_071821widescreen-Copy.jpg

PUMPKIN FLAX QUICKBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
• Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.
• In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.

SEEDED PUMPKIN BREAKFAST BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Add the walnuts and pepitas to the prepared baking sheet. Toast in the oven for 10 minutes, until golden brown and fragrant.
• In a medium bowl, mix together the toasted walnuts and pepitas, chia seeds, figs, flaxseeds, oats, pumpkin spice, and salt.
• In a large bowl, whisk together the pumpkin puree, almond milk, olive oil, and maple syrup.
• Then, add the flaxseed meal and dry ingredients and stir with a spatula to incorporate. The "dough" will be moist and somewhat loose.
• Transfer the batter to a 9x5-inch (23x13 cm) loaf pan, packing it into the pan. Cover with plastic wrap and let sit at room temperature for 2 hours.
• Preheat the oven to 400˚F (200˚C).
• Bake for 1 hour and 20 minutes. The loaf will become very browned during baking. Remove from the oven and let cool for 15-20 minutes before slicing.
• Nutrition Calories: 4929 Fat: 289 grams Sodium : 373mg Carbs: 504 grams Fiber: 140 grams Sugars: 162 grams Protein: 132 grams
• Enjoy!