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Fresh Living Network
Pumpkin seed loaf

Pumpkin seed loaf

Pumpkin seeds contain some iron and magnesium (for healthy blood), zinc (for normal growth and development), fibre (essential for regular bowel movement) and good 'unsaturated fats' for a healthier heart.
6
RECIPE TYPE:Baked goods
 
Method
  • Mix 3 flours and salt
  • Dissolve yeast in lukewarm water. Add sugar and flour mixture and mix well.
  • Knead on a well-floured surface for 15 minutes until smooth and elastic
  • Add pumpkin seeds and dried cranberries, and knead
  • Place dough in an oiled bowl, cover with plastic wrap and allow to rise for 1 hour
  • Preheat oven to 200C
  • Sprinkle a baking sheet with a little maize flour
  • Turn the dough out onto a floured surface and halve
  • Shape into two loaves
  • Set loaves on baking sheet. Allow to rise for 1 hour or until doubled in size.
  • Make 3 slashes in each loaf
  • Transfer to a greased baking tray. Bake for 10 minutes, then reduce heat to 180C and bake for another 20 minutes or until bread sounds hollow when tapped.
  • Serve with lashings of salted butter.
  • Makes 2 small loaves

Baker's tips

  • To toast pumpkin seeds, place in a dry pan over a medium heat. Shake from time to time until brown
  • Use pecan nuts instead of pumpkin seeds
  • Replace cranberries with raisins or sultanas
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Read our recipe disclaimer here

EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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