The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pumpkin Seed Bread Recipe please

You'syourloaf's picture
You'syourloaf

Pumpkin Seed Bread Recipe please

I hope this is the right part of the TFL forum to post to on this topic!

I've been asked to bake a loaf that includes pumpkin seed and would be grateful for any suggestions.  To be inclusive, I'm not going to discriminate against the inclusion of other seeds but the pumpkin seed ingredient was the reason fo the request!

I'm new to baking but now have some experience in sourdoughs so I'm happy to have a go via this method or another provided I can achieve it in my home kitchen.

Thanks in anticipation.

Ru007's picture
Ru007

baked on loaf with pumpkins seeds, it was a 70% rye loaf. What type of loaf are you looking for?

This is the one i'm hoping to try this weekend....

http://www.thefreshloaf.com/node/34729/polenta-pepita-sourdough

If you want to try a loaf ...

http://www.thefreshloaf.com/node/45632/something-bit-different (the link to the original recipe is also here).

Happy baking!

 

dabrownman's picture
dabrownman

changing the recipe a bit. For boules or Chacons I like to put one in the bottom of the the proofing basket and for pan breads I like to cover the top with them too.  20% inside is a nice amount.

 

Ru007's picture
Ru007

Nice advice :) Sometimes i worry about being too much of a cowboy. Does that 20% go for most types of add inns?

You'syourloaf's picture
You'syourloaf

Thanks for the advice dabrownman.  I'm new to baking bread so will deploy your strategy with care as I move forward as I like to stick to the instructions, at least to begin with!  I'll get over it!

drogon's picture
drogon

pumpkin seeds don't really absorb any of the dough liquid, so just throw a handful in your favouring mix, and/or line the basket, and/or spray the top with water and sprinkle them over before going into the oven, etc ... (Some seeds/grains do need a bit more water, but it's easy to gauge at kneading time)

I regularly make a loaf with sesame seeds on-top (see my avatar image!) and that's the same mix as my regular loaf just with some water sprayed on-top and a teaspoon of seeds sprinkled over, slashed then into the oven...

-Gordon

You'syourloaf's picture
You'syourloaf

Thanks for the recipe Ru007, 

I'll try and have a go at the polenta and pumpkin bread as I've yet to try rye bread and have no rye starter culture but guess that I just create one in the same way as a sourdough by mixing (rye) flour and water?  Is it normally a 100% hydration?

For this one, my sourdough starter is a wholemeal/white mix but I hope this should all work OK?

The recipe has slight inconsistencies in the amounts (to my untrained eye!) but I guess these are due to rounding up or the need to make the maths work but that it doesn't make a huge amount of difference? ...or am I missing something!?

dabrownman's picture
dabrownman

Just take 20 g of the starter you have and put 70 g of rye flour and 70 g of water with it and after 10-12 hours you have one fine rye levain perfect for making a loaf of any kind of rye bread you want to make.  Stir it down after 3 hours and when it doubles after that - the levain is ready to go to work.

Mini Oven's picture
Mini Oven

I tend to put toasted seeds in the dough and raw seeds on the outside of a loaf.   

You can also chop up the seeds and add enough to make little green flecks in the crumb.  

Do taste the seeds before using to make sure they are not rancid and test their dryness.  There are large seeds and small ones and green to gold.  Have fun.   I wouldn't use seeds with hulls on them, a bit too much roughage.  :)

When shaping, if you roll out the dough and stick the roasted seeds to the surface and roll it up again, you can make a swirl pattern in the loaf, the loaf will also tend to split open when scored exposing the seeds to toast with the crust, a lovely effect.   I find sunflower seeds complement pumpkin seeds and so do dried chilies and coriander seeds.