Our friends over in America have been going a little pumpkin crazy over the last month or so. Not that I’m complaining, I’m always looking for ways to disguise this vegetable – I just don’t like it the traditional way. I’ve seen some delicious recipes, like these Cheesy Pumpkin Quesadillas and this Rigatoni with Spicy Pumpkin Cream Sauce. Yummy!
Until pumpkin is in season over here, I’ve decided to experiment with roasted pumpkin seeds. I’ve paired it with basil pesto to create a loaf of bread with a punchy flavour and a crunchy texture that begs for lots of butter and a slice of white cheddar cheese. We had this basil pesto and pumpkin seed bread for dinner over the weekend with lamb chops my hubby perfected on the Weber and beetroot, carrot and apple salad. I had to lay down for about an hour afterwards (it was totally worth it).
For a 750 g bread
315 ml water
2 tablespoons olive oil
125 ml basil pesto
1,5 teaspoons salt
1 tablespoon sugar
1 tablespoon milk powder
600 g plain bread flour
1,5 teaspoon yeast
200 g pumpkin seeds
1. Pour the water and oil in the bread pan.
2. Add the basil pesto, salt, sugar, milk powder and flour.
3. Finally, add the yeast and fill the fruit and nut dispenser with the pumpkin seeds. Bake according to your machine’s specifications.