Pumpkin Seed Sourdough recipe - ingredients, nutrition and when to eat it
This sourdough bread is baked with pumpkin seeds in the dough. Its tangy aroma and chewy crumb are complemented by the seeds’ nutty flavor.
This sourdough bread is baked with pumpkin seeds in the dough. Its tangy aroma and chewy crumb are complemented by the seeds’ nutty flavor. It’s great alongside a simple breakfast or lunch.
Bread & brunch · 210 minutes to cook
Nutrition (per 133g serving): 242.7 kcal · protein 8.7g · carbohydrate 41.5g · fat 4.7g · sodium 1493.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If using store-bought sourdough, toast the pumpkin seeds in a dry pan for 2–3 minutes and sprinkle them over the bread.
Tips: Let the bread cool completely before slicing so the crumb doesn’t get compressed.
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Ingredients (1 serving)
- Sourdough bread — 1 piece
- Pumpkin seeds — 1 Tbsp
- Water — 2 Tbsp
- Salt — 0.3 tsp
- Instant dry yeast — 0.5 tsp