This bread gains texture from pumpkin and sunflower seeds and has a sweet hint of honey. Delicious as sandwich bread or toasted and drizzled with honey or jam.
Makes 2 loaves
Prep Time: 25 minutes + 1hr 30 proving time
Cook Time: 45 minutes
Ingredients
2 cups + 1 tbsp slightly warm water
2 packages of yeast (110g)
1/4 cup of olive oil
1/4 cup runny honey
1 tsp salt
2 1/2 cups of white bread flour
2 1/2 cups of whole wheat flour
1/2 cup + 2tbsp of raw pumpkin seeds
1/4 cup + 2tbsp of raw sunflower seeds
1 egg white
Method
Combine the two cups of water, yeast and 1/4 cup of the white bread flour together in a plastic or glass bowl and let the mixture sit for 10 minutes.
Add the oil, honey, salt and the rest of the white bread flour. Combine.
Add the 1/2 cup and 1/4 cup of seeds and combine again.
Add 2 cups of wheat flour and combine. Continue adding the flour bit by bit until it forms into a dough that is not very sticky.
Tip the dough out onto a floured surface and knead for 10 minutes.
Place the dough in a clean, greased bowl. Cover with cling film and set aside to prove for around one hour. The dough should double in size.
Remove the cling film and gently punch the dough down. Cut it into two equal portions. Form each half into a ball.
Roll each ball out until it is loaf-shaped, folding the sides in as needed. Place each dough loaf into a greased loaf tin.
Cover the loaves and let them rise for about 30 minutes. Preheat the oven to 180°C.
Lightly brush the top of each loaf with the egg white and sprinkle with the remaining seeds.
Bake the loaves for 45 minutes.
Remove from the oven and let the bread cool in the tin for 10 minutes. Gently run a knife around the edge of the tin to make sure the bread is not stuck and then tip each loaf onto a cooling rack until fully cooled.
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