Home-made Pumpkin Seed Bread is a modern American recipe for a classic loaf made from a bread flour base that's flavoured with hulled pumpkin seeds (pepitas). The full recipe is presented here and I hope you enjoy this classic American version of: Home-made Pumpkin Seed Bread.
Combine the water, sugar and yeast in a bowl. Whisk gently to combine then cover and set aside in a warm place for 10 minutes to allow the yeast to activate.
Combine the salt and flour in a bowl, rub in the butter with your fingertips then form a well in the centre and pour in the yeast mixture. Bring the flour from the outside into the yeast mixture and continue this process until the mixture comes together as a dough. Turn the resultant dough out onto a lightly-floured work surface and knead for about 10 minutes. Return to the bowl, cover with a damp tea towel then set aside in a warm place for about 60 minutes, or until the dough has doubled in volume.
Knock the dough back then turn out onto a floured work surface. Add the hulled, toasted, pumpkin seeds (how many you add will depend on personal taste — I tend to add 3 tbsp) and knead into the dough until they are evenly distributed.
Lightly grease a large loaf tin then shape the dough and transfer to the tin (you can also shape the dough into rolls [you should have enough for about 10] and place these on a greased baking tray). Cover the loaf or rolls with a damp tea towel then set aside in a warm place for about 40 minutes, or until the dough has doubled in volume.
Transfer to an oven pre-heated to 220°C and bake for about 35 minutes for a loaf, about 20 minutes for the rolls. When done the bread will be golden brown and will sound hollow when tapped on the base.
