Sourdough Pumpkin Seed Bread
Sourdough pumpkin seed bread combines the tangy flavor of a classic sourdough loaf with the crunch and richness of toasted pumpkin seeds.
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Equipment
- Kitchen scale
- Stand mixer
- Dutch oven
- measuring cups/spoons
Ingredients
For Sourdough Starter (If you don't already have one)
- 30 gm wild yeast (captured from the environment or from a previous sourdough batch)
- 130 gm warm water
- 120 gm flour Mix and allow to ferment, covered, on the counter overnight or until double in size and bubbly
For the bread dough:
- 400 gm bread flour
- 200 gm whole wheat flour
- 315 gm warm water
- 150 gm fed/active sourdough starter (or starter from above)
- 2 tsp salt
- 1/2 cup toasted pumpkin seeds
Instructions
Prepare Your Starter (if needed):
- If you’re starting from scratch, mix your flour and water in a jar, cover it loosely, and let it sit at room temperature.
- Feed it daily with equal parts flour and water for about 5–7 days until it becomes bubbly and active.
- If using a dry starter, make your levain the night before you plan to make the bread by mixing 30g starter, 130g warm water, and 120g flour.
- If using an active starter, feed it to ensure it is active and bubbly.
Mix the Dough:
- In a large bowl or stand mixer, combine the bread flour, whole wheat flour, sourdough starter, salt, and water.
- Knead the dough for 10–15 minutes, or until it’s smooth and elastic.
Fold in the Pumpkin Seeds:
- Dump the dough onto a floured surface. Gently fold the toasted pumpkin seeds into the dough, ensuring they are evenly distributed.
- The seeds add a great crunch and a subtle flavor that elevates the sourdough. Cover the dough and allow to rest for 15 minutes.
Stretch-n-Fold:
- Stretch the dough by pulling up each end and folding it onto itself.
- Perform this step 4 times, allowing the dough to rest, covered, for 15 minutes in between folds.
Bulk Fermentation:
- Cover the dough and let it rise for 4–6 hours at room temperature (or overnight in the refrigerator for a slower ferment).
Shape the Loaf:
- Once the dough has doubled in size, turn it out onto a floured surface.
- Shape it into a round boule or an oval batard, by cupping the bottom of the dough and pulling it toward you.
- Place it in a well-floured banneton or a bowl lined with a kitchen towel dusted with flour.
- Let it proof for 1–2 more hours until it's puffy.
Preheat the Oven:
- Preheat your oven to 425°F.
- Place Dutch oven with lid into the oven during the preheat. This will help create steam, which is essential for achieving that beautiful crust.
Bake the Bread:
- Remove the dough from the basket and invert onto a piece of parchment paper.
- Score the top of the loaf with a sharp knife or a razor blade to allow it to expand while baking. Get creative and make fun shapes.
- Transfer the dough to your preheated Dutch oven.
- Bake for 30 minutes with the lid on, then remove the lid and bake for another 15 minutes, or until the crust is golden and crispy.
Cool and Enjoy:
- Once your bread is out of the oven, let it cool on a wire rack for at least 30 minutes before slicing. This allows the steam to escape and the crumb to set properly.
Notes
Calories are approximate
For Fun:
Lay kitchen twine across the parchment and set dough onto them. Bring the twine up around the dough and tie at the top, forming a pumpkin shape. Remove the twine after baking and cooled. Add a cinnamon stick to the top for a stem.
Pro Tips for the Perfect Loaf of Sourdough Pumpkin Seed Bread:
- Use fresh pumpkin seeds for the best flavor and toast them lightly before adding to the dough.
- Don’t rush the process. Sourdough breadmaking requires patience, especially during fermentation. The longer you allow the dough to ferment, the more complex the flavor will be.
- Adjust hydration depending on your flour. Some flours absorb more water than others, so feel free to tweak the water content to get the right dough consistency.
- Store your bread in a cloth bag or wrapped in a kitchen towel. This helps maintain the crust without it going soft.
Servings: 12 servings
Calories: 175kcal
