Sunny Pumpkin Seed Bread

I made Sunny Pumpkin Seed Bread this week to go with flageolet beans (recipe coming soon). It was quite a nice accompaniment to the beans. I've also made it to go with veggie burgers. It's also really good toasted with peanut butter slathered on it not to mention just eating it plain!



Sunny Pumpkin Seed Bread


1 ½ cups plant-based milk*

1 tablespoon yacon syrup**

1 tablespoon dry yeast

3 cups whole wheat flour

2 tablespoons ground flaxseeds

¼ sunflower seeds

¼ cup pumpkin seeds



In a small saucepan, combine the plant-based milk and
date sugar over low heat until it reaches approximately 110 degrees. Remove from the heat, stir in the yeast, and set aside for 10 minutes until bubbly.

In a large bowl, combine the flour, flaxseeds, and seeds. Add to the yeast mixture and mix well to combine. 

Turn the dough out onto a lightly floured work surface. Let set for 10 minutes. Knead for 5 minutes.

Place the dough in a large bowl. Cover with a clean, lint-free dishtowel and let rise for 1 hour until doubled in size. When pressed with a finger, the indention will remain the dough.

Punch the dough down, then shape it into a loaf. 

Place the dough in loaf pan. Cover with a lint-free clean dishtowel. Set aside to rise, approximately 1 hour.

Preheat the oven to 375 degrees. Bake until golden brown, approximately 40 minutes.

Cool in pan for 10 minutes. Gently remove from pan, using a butter knife to loosen it from the sides if necessary. 

Cool on a wire rack for at least 20 minutes.

* I usually use either hazelnut or almond milk in this recipe, but really any plant-based milk you have on hand with work fine.

** I usually use date sugar in this recipe, but I was out this week. I decided to try the yacon syrup, and I have to admit, the texture was much better and the flavor was quite good. If you opt for date sugar, it will require 2 tablespoons instead of one. I've also made it with maple syrup and molasses at different times. Any of these sweeteners will work. The goal is to activate the yeast.

Note: I use organic ingredients whenever possible.

 

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