Soy-Free Pumpkin Seed Bread
Elevate your homemade bread game with this wholesome, soy-free pumpkin seed bread—a perfect harmony of nutty, earthy flavors and satisfying texture. Crafted with a combination of whole wheat and all-purpose flour, this bread is enriched with crunchy pumpkin seeds, a touch of honey for subtle sweetness, and olive oil for a moist, tender crumb. The straightforward yeast-based recipe ensures a delightfully airy and golden loaf that’s perfect for slicing and serving with soups, salads, or as a base for your favorite sandwiches. Ready in just under 2 hours, including rise time, this hearty, nutrient-packed bread is a delicious, allergen-friendly option for any table. Whether toasted or enjoyed fresh, each slice delivers rustic charm and wholesome flavor that’s sure to wow your family.
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Ingredients
- 120 g Pumpkin seeds
- 250 g Whole wheat flour
- 250 g All-purpose flour
- 7 g Dry yeast
- 350 ml Warm water (about 110°F)
- 2 tbsp Honey
- 1.5 tsp Salt
- 2 tbsp Olive oil
Directions
Step 1
In a large bowl, dissolve the dry yeast in warm water. Let it sit for about 5 minutes until the yeast becomes bubbly and active.
Step 2
Add honey and olive oil to the yeast mixture and stir well.
Step 3
In a separate bowl, combine whole wheat flour, all-purpose flour, and salt. Mix them together thoroughly.
Step 4
Slowly add the dry ingredients to the wet ingredients, stirring continuously until a shaggy dough forms.
Step 5
Transfer the dough onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.
Step 6
Knead in the pumpkin seeds evenly throughout the dough.
Step 7
Lightly oil a large bowl, place the dough in it, and cover with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 hour, or until it doubles in size.
Step 8
Preheat your oven to 375°F (190°C).
Step 9
After the dough has risen, punch it down and shape it into a loaf.
Step 10
Place the shaped dough into a greased loaf pan. Cover it loosely and let it rise again for about 30 minutes, or until it has risen just above the pan.
Step 11
Bake the bread in the preheated oven for 35-40 minutes, or until it sounds hollow when tapped on the bottom and the crust is golden brown.
Step 12
Let the bread cool in the pan for about 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack before slicing.
Nutrition Facts
| Serving size | (1061.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2847.7 |
| Total Fat 94.1g | 0% |
| Saturated Fat 15.8g | 0% |
| Polyunsaturated Fat 26.5g | |
| Cholesterol 0mg | 0% |
| Sodium 3585.7mg | 0% |
| Total Carbohydrate 427.1g | 0% |
| Dietary Fiber 46.4g | 0% |
| Total Sugars 37.7g | |
| Protein 97.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 186.1mg | 0% |
| Iron 31.5mg | 0% |
| Potassium 2389.4mg | 0% |
Source of Calories