This seeded pumpkin bread is a wholemeal yeast bread filled with raw pumpkin seeds, raw sunflower seeds, sesame seeds, linseeds and poppy seeds.
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1.Preheat oven to 180°C.
2.Place pumpkin on an oven tray, cover with foil; bake for 1¼ hours or until very tender. When cool enough to handle, scoop flesh into a medium bowl; mash with a fork. You will need 1½ cups mashed pumpkin.
3.Combine yeast, honey and the water in a small bowl; cover with plastic wrap. Stand in a warm place for 10 minutes or until frothy. Stir in oil.
4.Combine flours, seeds and salt in a large bowl. Add yeast mixture and mashed pumpkin; mix to a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. (If you have an electric mixer with a dough hook, mix on medium speed for 6 minutes or until smooth and elastic.) Place dough in a large oiled bowl; cover with plastic wrap. Stand in a warm place for 1 hour or until doubled in size.
5.Increase oven to 220°C. Punch down the dough with your fist. Knead on a floured surface 1 minute or until smooth. Shape dough into a 20cm round; place on a large oiled oven tray. Cover loosely with oiled plastic wrap. Stand in a warm place for 40 minutes or until almost doubled in size.
6.Brush dough with egg, sprinkle with pepitas and poppy seeds. Using a sharp, thin-bladed knife, make five shallow cuts across the top of the dough. Bake for 20 minutes. Reduce oven to 180°C; bake a further 10 minutes or until golden and bread sounds hollow when tapped. Cool on a wire rack.