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Bring autumn flavours to your dinner table by baking this mouth-watering Sourdough Bread with Pumpkin Seeds. Easy to make, hard to resist!
Making sourdough bread at home has become a beloved tradition for many, especially those who enjoy the combination of flavour, texture, and health benefits that this ancient bread brings.
Incorporating pumpkin seeds adds a delightful crunch, rich nutty flavor, and boosts the bread’s nutritional profile.
Whether you’re new to sourdough or looking for a new twist on an old favorite, this comprehensive guide will teach you everything you need to know about how to make sourdough bread with pumpkin seeds.
In this post, we will dive into every step of the process, including preparing your sourdough starter, creating the dough, adding the pumpkin seeds, proofing, and baking.
Additionally, we will explore essential tips, troubleshooting advice, and variations for personalizing your bread. So, let’s get baking!
Table of Contents
Dough Difficulty
Difficulty Level
Dough Characteristics:
Why You’ll Love This Recipe
Pumpkin seeds are nutrient-dense and add a satisfying crunch to the soft, chewy crumb of sourdough bread.
Here’s why adding pumpkin seeds to sourdough bread is a fantastic idea:
Nutritional Benefits: Pumpkin seeds (also known as pepitas) are loaded with healthy fats, magnesium, zinc, and antioxidants. They can help improve heart health, boost immunity, and support muscle recovery due to their high protein content.
Texture and Flavour: Pumpkin seeds add a beautiful, crunchy texture to the bread’s crust and crumb. They impart a subtle, nutty flavor that balances the sourness of the bread.
Aesthetic Appeal: Pumpkin seeds on the crust create an artisanal look that makes your bread both Instagram-worthy and a centrepiece for any meal.
Versatility: Pumpkin seeds work well in both savoury and sweet sourdough recipes. They pair perfectly with a variety of toppings, including butter, cheese, honey, or avocado.
Now that you know why pumpkin seeds are such a great addition to sourdough, let’s get started with the ingredients and step-by-step instructions.
Tips
Making sourdough can be tricky at times, especially for beginners.
Here are some common issues and how to fix them:
Flat or Dense Bread: This usually happens if the dough is underproofed. Make sure your dough has risen enough during both bulk fermentation and final proof.
Overly Sour Flavour: If your sourdough is too tangy, it may have over-fermented. Try reducing the proofing time or cold-proofing for a milder flavour.
Sticky Dough: If your dough feels overly sticky, use a bit more flour when shaping and be sure to develop enough gluten during bulk fermentation.
Ingredients
Equipment
How to make Sourdough …
Storage
FAQ
Serving Ideas
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Sourdough Bread with Pumpkin Seeds Recipe
Author Gitana Bulatova
Ingredients
- 200g active sourdough starter (make sure it’s bubbly and fed within the last 4-6 hours)
- 450g bread flour (high-protein flour helps develop gluten)
- 240g warm water
- 10g salt
- 50g pumpkin seeds
- 25g of honey or sugar
- 20g of olive oil (can also use sunflower or vegetable oil)
Instructions
Prepare sourdough starter: feed your sourdough starter with fresh flour and water and wait anything from 4 to 12 hours before baking. Always do float test to ensure your sourdough starter is ready for bread making.
Mix the dough: pop mixing bowl on the scale and add 240g of water, 200g of starter, 10g of salt, 50g of pumpkin seeds and 25g of honey. Mix it with the Danish dough hook or spoon. Then add 450g of bread flour. Mix it well.
It's not a high hydration dough so there aren't that many liquids in it. You may feel like there are a bit too much flour left. But if you just do some gentle kneading to collect the rest of the flour. Once well mixed, leave it to rest covered for 60 minutes.
Perform 2 x sets of stretch and folds with 30 minutes rest in between.
Leave it to bulk ferment your sourdough for about 4 hours. If you will be out of the house for longer, leave your dough in the fridge.
Prepare your bread tin. Line up with a baking paper or cover it in the butter.
Get your dough out of the bowl on the worktop. Stretch the dough slightly into sort of rectangular shape. Fold it longways in 3 parts. Then roll this long stretch of dough. And then do some pulls with your palms over the dough to tighten up the bottom of the dough.
Place your bread in a tin and leave it in the fridge for about 2 hours.
Pre-heat your oven to 230C.
Once the dough out of the fridge, score it with the bread lame and put it straight into a hot oven. Bake it for 30 minutes. Then reduce oven temperature to 210C for 20 minutes.
Remove bread out of the oven and let it cool down for few hours or best overnight. Enjoy!
Sourdough bread with pumpkin seeds is a delightful, nutritious, and beautiful loaf that’s perfect for any occasion.
With this step-by-step guide, even beginners can create a flavourful and visually stunning bread that will impress friends and family.
Don’t be afraid to experiment with different flavors and techniques to make this recipe your own.
Gitana Bulatova
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