INGREDIENTS
4 cups of bread flour
2 1/8 cup of drinking water
2.5 tsp. salt
2.5 tsp. activated yeast
1 tbsp. honey
100 g pumpkin seeds
3 tbsp. balsamic vinegar
3 tbsp. VK PUMPKIN SEED OIL
FOR THE PAN
4 tbsp. oats
4 tbsp. pumpkin seeds
METHOD
1 Preheat oven to 400F and line a
rectangular cake pan with parchment
paper. Set aside.
2 Add everything except the pumpkin
seeds into a kitchen appliance with
kneading hooks attached and
combine dough for 5 minutes on
medium speed.
3 Add pumpkin seeds and combine well.
4 Sprinkle cake pan with half of the
extra pumpkin seeds and oats and
spoon dough into pan, Finish up with
the rest of the oats and pumpkin
seeds.
5 bake bread on middle rack for 50minutes.
Carefully remove bread out
of the pan and place onto a baking
sheet and bake for another 15-25 minutes
or until nicely golden for an
extra crunch.
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