Droppin' Loaves: A Bread Blog
Pumpkin seed bread
Posted: 2010 Oct 27 (Wed) 00:57 UTC
Now that Halloween is close and I've got lots of bread under my belt, I finally feel ready to introduce pumpkin seeds into my bread. I kept the molasses and ground flax seed since those two make bread awesome. All the flour is the same as before. The only difference is I substituted sunflower seeds with pumpkin and poppy seeds. I don't remember how much I did of each. Combined, it was probably no more than 3 tbsp.
I won't include the recipe here since you can probably guess it by now. I went with spelt instead of rye -- I tend to pick one or the other -- because I figure the spelt is older. I always add oats because it makes me feel good and not because I can tell it tastes different. The poppy seeds was a whim. The pumpkin seeds are nice for the large chunky textures and they visually please me, but I can't say they particularly add any flavor.
I'm rather contrained with my bread-making because the bread has to be versatile enough to be eaten for breakfast and dinner. The one I made with coconut flakes a while back tasted strange when topped with egg next to some bacon. I'm considering separating my efforts into two types of bread: one all-purpose bread and one experimental bread. The experimental one I'd make half as much of since I'm sure we'd eat that slower. I'll be buying more cans of pumpkin for muffins, pancakes, and whatnot in the next month, so perhaps I can try adding some to my bread to see how that works out.
