Pumpkin Seed Sourdough Bread Recipe
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Jump to RecipeSourdough Pumpkin Seed Bread is a simple and delicious recipe to make at home from your sourdough starter! Warm, crusty, and great for breakfast or brunch.
This recipe takes traditional bread up a notch by adding healthy and flavorful pepitas for an irresistible seeded sourdough you’ll love!
This Pumpkin Seed Sourdough Bread Is:
- Crusty on the Outside
- Soft in the Middle
- Aromatic
- Loaded with pumpkin seeds/pepitas
- Easy to Make
- Vegan
- Dairy Free
Bread Recipes With Sourdough Starter Discard
This Sourdough Pumpkin Seed Bread recipe is the perfect way to use your sourdough discard from a starter. I hate throwing out food (or rather, composting it!)- so I’m always looking for ways to reuse kitchen scraps to cut back on waste. Instead of tossing your discard when you feed your sourdough starter, try this awesome recipe instead.
Browse all our recipes that use sourdough discard. That way you can add a hint of sourdough flavor to your baked goods, and cut back on food waste.
What’s In This Pumpkin Seed Sourdough Bread Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Sourdough Starter: I made my sourdough starter from scratch, but you can buy pre-made starters that you just need to hydrate. These sourdough cultures are really neat, I’d like to try one out sometime to see how different they taste from my own starter!
- Pumpkin Seeds or Pepitas – I love these delicious pumpkin seeds.
- All purpose flour
- Yeast: I like a fast rising yeast, which also gives the bread a fantastic flavor!
- Water: normal tap water works just fine!
- Salt: a fine-ground salt works best for this recipe. Don’t use coarse or flaked salt for the bread, it will bake unevenly.
- I also use a bamboo Banneton proofing basket which is the perfect vessel for letting your bread rise. Not required, I love my Banneton basket- it will make your bread look super professional!
Make Pantry Staple Bread with Pumpkin Seeds!
This pantry staple bread is a true wonder! It can be made with a few simple ingredients you probably already have in your cupboard.
A fresh loaf of artisanal sourdough can be ready in no time! And you can stock up the ingredients to make this bread again and again, without a trip to the store. Check out my 125 pantry staple ingredients that I use for a stocked pantry!
How Do I Make Seeded Sourdough Bread?
- The previous night, add the sourdough starter and water to a large mixing bowl. Add in the salt and the flour one cup at a time, stirring frequently. Fold in the pumpkin seeds, and mix until well combined. The dough should be shaggy when finished. Cover with a tea towel and allow dough to rise for 8-18 hours.
- Transfer the dough to a floured bamboo proofing bowl or to a glass bowl, and lightly dust with flour. Allow dough to rest for another hour.
- Preheat the oven to 425 degrees with a Dutch Oven pot inside.
- Once oven reaches temperature, remove the dutch oven from the oven, add parchment paper to the bottom (optional) and add the dough to the pot, and place back in the oven with the top on for 30 minutes.
- Carefully remove the lid, and allow the bread to bake uncovered for another 10 minutes.
- Remove from oven, place the bread on a clean surface to cool, and wait at least 45 minutes before slicing!
Other Easy Recipes with Sourdough Starter:
Sourdough Bagels Recipe (Vegan)
Garlic Naan with Sourdough Starter Recipe (Vegan, Dairy Free, Egg Free)
Sourdough Bread Stuffing with Sage (Low Sodium Stuffing Recipe!)
Sourdough Starter Pizza Crust Recipe (Vegan, Dairy Free)
Vegan Sourdough Croutons with Garlic & Herbs
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Pumpkin Seed Sourdough
Ingredients
- 1 cup sourdough starter unfed and room temprature
- 3 cups all-purpose flour
- 1 teaspoon Sea Salt
- 1 cup water
- 1 cup pumpkin seeds also called pepitas
Instructions
- The previous night, add the sourdough starter and water to a large mixing bowl. Add in the salt and the flour one cup at a time, stirring frequently. Fold into the pumpkin seeds and mix until even distributed. The dough should be shaggy when finished. Cover with a tea towel and allow dough to rise for 8-18 hours.
- Transfer the dough to a floured bamboo proofing bowl or to a glass bowl, and lightly dust with flour. Allow dough to rest for another hour.
- Preheat the oven to 425 degrees with a dutch oven pot inside.
- Once oven reaches temprature, remove the dutch oven pot from the oven, add parchment paper to the bottom (optional) and add the dough to the pot, and place back in the oven with the top on for 30 minutes.
- Carefully remove the dutch oven lid, and allow the bread to bake for another 10 minutes.
- Remove from oven, place the bread on a clean surface to cool, and wait 55 minutes before slicing!
Notes
Nutrition
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