Easy Bake Wholemeal Loaf with Pumpkin Seeds 🍞💚
It was another baking kinda day. We had some smoked Tofurkey slices, fresh tomatoes, crispy lettuce and vegan mayo, and they were just crying out for some delicious bread to be stuffed between.🥪🤤
Both of us don't have the patience to wait for hours to prove, so we found this nifty little recipe from lovingitvegan.com, (you can find the original recipe here). This took 30 minutes prep and prove, and 40 mins bake time. The other half added and changed a few ingredients, the method is the same.👨🍳
So here's what you'll need:
520 g wholewheat flour
1 cup of pumpkin seeds (crushed)
2 tsp salt
2 tsp golden syrup
Sprinkle of sesame seeds for the top
2 cups warm water
Add the flour to a mixing bowl with the yeast, salt and pumpkin seeds and mix together.
Dissolve the golden syrup in the warm water and then add to the dry ingredients.
Mix – don’t knead – until you have a sticky well-combined dough.
Transfer to a greased 9×5 loaf pan. You can also line the bottom with parchment paper if you think there will be any chance of it sticking.
Cover and leave to rise for 20 minutes.
While the dough is rising, preheat the oven to 390°F (200°C).
After 20 minutes when the dough has risen, sprinkle the sesame seeds on top and bake in the oven for 40 minutes.
Stuff your sarnies with your favourite filling and chow down. After a couple of days, this makes the most amazing toast. The crust is absolutely scrumptious.🤤🥪
Thank you lovingitvegan.com for this great method! 💚🌱