Walnut Pumpkin and Sunflower Seed Bread Recipe

Walnut Pumpkin and Sunflower Seed Bread


  • 1 1/2 lbs strong bread flour
  • 1 1/2 pints water in a bowl or dish
  • 1 1/2 tsp dried yeast
  • 1 tbl sp butter or margerine
  • 1/2 cup chopped walnuts
  • 1/4 cup suflower seeds (ready to eat)
  • 1/4 cup pumpkin seeds (ready to eat)
  • 1 1/2 tsp salt

How to make Walnut Pumpkin and Sunflower Seed Bread

This bread is best served slightly warm, spread with read butter. I especially like it with strong Cheddar cheese.

  1. Sieve the flour and warm it in the oven on its lowest setting for 10 min, while this is in put the water in the microwave for 1 min then sprinkle the yeast over the surface and leave it until the flours done.

  2. Next, add the salt and the walnuts to the flour and rub in the butter. Add the yeasty water and mix with a wooden spoon until it's a shaggy dough.

  3. Turn it out onto a floured surface and knead until smooth (only a couple of min). Wash out and grease the mixing bowl you just used and return the dough. Let it rise for 1 hour. Meanwhile, grease up a bread tin.

  4. Knead it again for a minute or so just to knock any large air pockets out and place it in the bread tin and let rise again for 30 min. Make a lengthways slit along the top of the loaf or try snipping it with scissors for decoration. Well worth doing - you could top it with sunflower or poppy seeds etc.

  5. Cook at 200*C for 35 min. Turn out the loaf and let cool for at least 30 min before cutting it (or all the middle will stay soggy). Leave it wrapped in a clean tea towel for 24 hours before storing it in a plastic bag as it will produce quite a lot of water! Great with stews, cheese, beans or anything.

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