Pumpkin Seed Oatmeal Whole Wheat Bread

Fall seems to inspire recipes that bring us back to basics. Bread is most definitely a basic and a staple in everyone’s kitchen. Apparently Olivia A and I are on the same page as it seems we’ve both been obsessively making bread. This is a recipe for a hearty whole wheat bread, chock full of Pumpkin Seeds and Oatmeal. It’s wonderful toasted with butter and jam in the morning as well as with cheeses or savory meats for lunch or dinner. Oh and did I mention it’s ridiculously easy to make? No kneading involved (except after trying it for the first time I found myself needing it all the time.)  Enjoy!

Pumpkin Seed Oatmeal Whole Wheat Bread


Pumpkin Seed Oatmeal Whole Wheat Bread (adapted from “Crusty Bread” by Simply So Good – my new favorite bread recipe!) :

3 cups whole wheat flour

1 3/4 tsp kosher salt

1 1/2 tsp active dry yeast

2 cups cold water

1/2 cup rolled oats

1/2 cup shelled pumpkin seeds

  1. In a large bowl, combine the flour, salt, and yeast. Whisk to combine.
  2. In a food processor, grind your pumpkin seeds and rolled oats until broken up into smaller pieces but not into dust.
  3. Add the pumpkin seeds and rolled oat to the flour mixture and whisk to combine.
  4. Add the water and stir until water is fully incorporated into the flour mixture.If the mixture seems too dry, add 1/4 cup of water.
  5. Cover the bowl with plastic wrap and set aside for 12-18 hours. A warm, draft-free place is recommended.
  6. Preheat your oven to 450˚F. As soon as it up to temperature put your pot with lid to preheat for 30 minutes. I used a all-clad stainless steel pot but you can use any lidded pot that can stand the heat.
  7. While your pot is preheating, on a heavily floured surface, gently pull the dough out of the bowl and shape into a ball, manipulating it as little as possible! If you work to hard on it your going to make it very dense and heavy. So just shape it and leave it alone. Cover the ball of dough with plastic wrap and allow to rest for 30 minutes.
  8. Carefully pull out your pot from the oven, put the dough directly into the pot. Cover with lid, and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15 minutes.
  9. Pull the bread out of the oven and immediately (carefully!) remove it from the hot pot and place it on a wire rack to cool. You can’t leave it in the pot or it will keep cooking.
  10. That’s it! Slice and enjoy!


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