Pumpkin Seed Bread

Overview

Healthy 100% baking is a must-have concept for those who love baking. Baked delicacies are definitely not acceptable if they are just a feast for the eyes and harm the health of your family. As a baking enthusiast, I want to bake healthy and delicious food for my family. This is my true love for my family. The bread I made today uses crushed pumpkin seeds to enhance the flavor. Instead of using butter, healthy walnut oil is used for fat. Very little sugar is used, and old rock sugar is used to make powder instead of white sugar. This bread is specially made for my husband. He loves to eat healthy bread. Pumpkin seeds are very rich in nutrients: iron, zinc, magnesium, manganese and healthy fats. It also contains carotene, protein, and vitamins A, B1, B2 and other nutrients necessary for the human body. Pumpkin seeds can nourish the body and replenish qi, reduce inflammation and relieve pain, detoxify, kill insects and reduce phlegm, clear away heat and detoxify, treat deficiency and cold, moisten the lungs and relieve cough, and prevent cancer. External anti-inflammatory and analgesic treatment for burns. It can also prevent and treat prostate disease: Doctors believe that eating about 50 grams of pumpkin seeds every day can effectively prevent and treat prostate disease. This is because the function of prostate hormone secretion depends on fatty acids, and pumpkin seeds are rich in fatty acids, which can maintain good function of the prostate. I bought a lot of pumpkin seeds for my husband to eat, but he didn’t like them, so I put them in bread. He liked the pumpkin seeds bread very much. Although this bread has a lot of pumpkin seeds added, it still has a very soft texture.

Tags

• baking
• children
• old man
• breakfast
• egg
• high gluten flour
• pumpkin seeds
• rock sugar powder
• walnut oil
• yeast powder
• milk
• salt

Ingredients

Steps

1. 1 First, crush the pumpkin seeds in a food processor and set aside

   

2. 2 Put the milk, eggs, sugar and salt into the bread bucket

   

3. 3 Add high-gluten flour, crushed pumpkin seeds and yeast powder

   

4. 4 After stirring for 5 minutes, add walnut oil. Since pumpkin seeds themselves also contain oil, the amount of oil does not need to be too much. And you need to knead the dough for 5 minutes before adding oil. The dough will come out better in the post-oil method

   

5. 5 At the end of a dough kneading process, knead the dough to the expansion stage

   

6. 6 The glove film can be pulled out

   

7. 7 Cover the bucket with a wet drawer cloth and ferment until it doubles in size

   

8. 8 Divide the fermented dough into portions, cover with a cloth and let rest for 10 minutes

   

9. 9 Then shape it and put it into the baking pan

   

10. 10 Moisturize and ferment until doubled in size, sprinkle dry flour on the surface, and cut. I dipped some pumpkin seeds in one. In this season, put it directly in the oven and spray water in the oven to ferment very well. Because the temperature is high, it needs to be kept warm and moisturized in winter.

    

11. 11 Preheat the oven to 180 degrees with high and low heat for about 10 minutes, then bake in the oven for 18 minutes

    

12. 12 Toasted bread

    

13. 13 When you cut it open, you can see that it has a light green color, which is the color of the pumpkin seeds itself. It is a very soft and delicious bread. This bread is also particularly suitable for slicing and baking into rusks. The baked rusks are very crispy and easy to store