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sourdough pumpkin seed bread recipe seeded sourdough vegan vegetarian nut free bread recipes dairy free

Pumpkin Seed Sourdough

The Herbeevore
Simple homemade pumpkin seed bread with sourdough starter is fun and easy to make at home from your sourdough starter!  Warm, crusty, and great for breakfast or brunch. 
5 from 3 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Appetizer, Baking, Bread
Cuisine American
Servings 12 servings
Calories 163 kcal

Ingredients
  

  • 1 cup sourdough starter unfed and room temprature
  • 3 cups flour
  • 1 teaspoon Himalayan 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

Do not add the clay pot directly into a hot oven, always preheat the oven with the pot inside.

Nutrition

Calories: 163kcalCarbohydrates: 28gProtein: 5gFat: 3gSaturated Fat: 1gTrans Fat: 1gSodium: 196mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 8mgIron: 2mg
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