Toast it or eat it as is, this Pumpkin Seed Bread Recipe is the perfect companion for vegans or vegetarians wanting to get more protein in their diet. Averaging a massive 7.5g of protein per serving, eaten for breakfast it makes a perfect start to the day. Add a dollop of an organic, raw nut butter for a good dose of healthy fats and essential minerals. With less sugar than a normal fruit loaf but more protein, this bread will have you powering through your morning without feeling the need for an extra bite to eat.
Equipment
- Teapoon
- Tablespoon
- Whisk
- Measuring Scales
- Mixing Bowl
- Wooden Spoon
- Greased Loaf Pan
- Oven
Ingredients
- 2 ¾ x cups (412g) of Bread Flour
- ½ x tsp Mixed Spice
- 4 x tsp Instant Dried Yeast
- ½ x tsp Sea Salt
- 1 x whole Orange
- ¾ x cup (120g) dried Mixed Fruit
- 1 x tbsp pearl or demerara sugar (optional topping)
- Soya Milk (to brush the loaf)
Method
- Whisk together dry ingredients – flour, Pumpkin Seed Protein Powder, Spices, Yeast and Salt and the zest of the Orange. Make a well in the ingredients. Set aside.
- Add the Dried Fruit to a bowl and squeeze over the juice of the Orange, leave to soak for at least 30 minutes then drain and reserve the juice.
- Add the reserved juice to a measuring jug then add the Chickpea Brine then enough warm water to bring it to 250ml/1 cup. Stir in the Maple Syrup and Pumpkin oil then add to the dry ingredients and use clean hands or a wooden spoon to bring it together into a dough then work in the Dried Fruit.
- Knead for 5-10 minutes by hand or machine until the dough is smooth, supple and stretchy. The dough should be soft but not sticky or dry – add water or flour a teaspoon at a time to adjust if necessary.
- Cover the bowl with a clean tea towel and leave to rest in a warm place for 30-60 minutes or until double in size. Knock back the dough and place it inside a 2lb greased loaf pan and again cover and leave to rise for another 20-30 minutes.
- Heat the oven to 180’c/350’f and brush the loaf with Soya Milk and sprinkle with sugar if using then bake for 20-30 minutes or until the bread sounds hollow when knocked on the base. Leave to cool slightly then serve sliced warm or at room temperature and toasted in the following days.
Benefits description
With less fat and a lot of protein this bread recipe is top notch for anyone wishing to push their energy levels while lessening their intake of fats. In fact this bread has ZERO cholesterol, is low in sodium but high in selenium, thiamine (vitamin B1) and Vitamin C. Whilst the vitamin C helps with its detoxifying action, thiamine helps keep a positive mental attitude and with digestion, while selenium adds more detoxification and plays a key role in digestion. Overall this fruity bread recipe is miles more healthy than any other fruit bread and will reward you with energy and keep your body in fighting fit throughout the day.
