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Delicious Pumpkin Seed Oil Recipes
Pumpkin Seed-Wheat-Bread

Ingredients

220 g wheat flour
120 g Pumpkin Seeds
1/4 litre water
20 g yeast
2 tbsp sesame seeds
3 tbsp Pumpkin Seed Oil
1 tsp coriander or fennel seeds
salt
freshly ground pepper

Instructions

Roast the pumpkin seeds and leave to cool.
Heat the water to a temperature of 25 °C.
Mix in the yeast, flour, seasoning and sesame seeds.
Add pumpkin seeds and oil to the dough and knead well.
Leave to rise 2 or 3 times.
Transfer to bread tin and leave to rise a last time for about 30 minutes.
Bake for approximately 30 minutes at 220 °C.
Turn off the oven but do not remove the bread for another ten minutes.
Then transfer to a rack to keep it crisp.
Tip: the bread tastes best the day after or lightly toasted.
It will keep a few days if you wrap it in cling film or aluminium foil.

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