Pumpkin and Sunflower Seed Bread

A loaf of bread topped with sunflower and pumpkin seeds.

4.91 from 32 votes

A hearty homemade yeast bread made with white whole wheat flour, pumpkin seeds, and sunflower seeds. This soft, seeded bread is delicious toasted or used for sandwiches.

Course Baking, Bread

Cuisine American

Prep Time 30

Cook Time 45

Rise Time 1 30

Total Time 2 45

Servings Loaves

Calories 152kcal

Author Kathy Berget

Equipment

Stand Mixer
Measuring Cups
Measuring Spoons
2 9 x 5 -inch Bread Pans
Cooling Rack

Ingredients

Dough

2 cups water
4 ½ teaspoons yeast active dry yeast, 2 packages of yeast
¼ cup oil
¼ cup honey
1 teaspoon salt
2 cups all-purpose flour
2 ½ - 3 cups white whole wheat flour
½ cup pumpkin seeds raw
¼ cup sunflower seeds raw

Topping

1 egg white
1 Tablespoon water
2 Tablespoons pumpkin seeds
2 Tablespoons sunflower seeds

Instructions

Dough

Combine water, yeast and ¼ cup of the all-purpose flour together
2 cups water, 4 ½ teaspoons yeast
Let mixture set for 5-10 minutes until bubbly
Add oil, honey, salt, and the remaining 1 ¾ cups of all-purpose flour. Mix to combine.
¼ cup oil, ¼ cup honey, 1 teaspoon salt, 2 cups all-purpose flour
Add seeds and combine
½ cup pumpkin seeds, ¼ cup sunflower seeds
Add 2 cups of white whole wheat flour and mix to combine. Continue adding white whole wheat flour, ¼ cup at a time, until the dough forms a ball and is slightly tacky but not overly sticky.
2 ½ - 3 cups white whole wheat flour
Knead dough in mixer for 5-8 minutes
Place dough in a greased bowl. Cover with plastic wrap and let dough sit until doubled in size.
Remove wrap and gently punch dough down so it is deflated.
Divide the dough into two equal pieces. Shape each piece into a loaf and place in a greased loaf pan.
Cover the loaves and let rise for about 30 minutes, until the tops are smooth, rounded, and noticeably puffy. To check, gently press the side of the dough with a knuckle. The dough is ready when it slowly springs back and leaves a shallow indentation.

Topping

Make an egg wash by combining egg white and water
1 egg white, 1 Tablespoon water
Brush with an egg wash and sprinkle with seeds
2 Tablespoons pumpkin seeds, 2 Tablespoons sunflower seeds
Bake for 45 minutes in a preheated 350 degree oven
Allow bread to cool for 10 minutes and then remove from pans. Continue cooling on a baking rack until fully cooled.

Notes

Watch the flour. The exact amount of white whole wheat flour can vary. Add it gradually and stop when the dough forms a ball and is slightly tacky but not overly sticky.
Let the dough determine the rise time. A warm kitchen will speed up the rise, while a cooler kitchen may take longer. Look for the dough to double during the first rise rather than relying on the clock.
Use the poke test for the second rise. Gently press the side of the loaf with a floured knuckle. If it slowly springs back and leaves a shallow indentation, it's ready to bake.
Check for doneness. The loaves should be nicely browned on top and sound hollow when tapped. For an additional check, insert an instant-read thermometer into the center of a loaf. It should register about 190–200°F.
Let the bread cool before slicing. Cooling gives the interior time to set and makes the bread easier to slice.

Nutrition