Vegan Multi-Seed Pumpkin Seed Bread
A hearty, crusty artisan loaf with a soft, airy crumb, packed with nutty pumpkin seeds, sesame seeds and black sesame seeds. This fully vegan bread has a deep wheat flavour, satisfying chew, and a crunchy seed topping — perfect for toast, sandwiches, or serving with soups, dips and plant-based spreads. No dairy, eggs or animal products used at all.
Shared by katty
Time
55 min
Serves
4
Difficulty
medium
🛒 Ingredients
- #Dough;
- 400 g strong white bread flour.. 100 g whole wheat bread flour
- 7 g (1 sachet) instant dried yeast.. 1½ tsp fine sea salt
- 1 tsp coconut sugar or maple syrup.. 320–340 ml warm water.. 1 tbsp olive oil
- #Seeds;
- 80 g raw pumpkin seeds (pepitas), divided... 30 g white sesame seeds
- 15 g black sesame seeds.. Extra seeds for topping
👩🍳 Instructions
- 1
Prep seeds: Lightly toast 60 g pumpkin seeds, all white and black sesame seeds in a dry pan over low heat for 2–3 minutes until fragrant — do not burn. Set aside to cool completely.
- 2
Mix dough: In a large bowl, combine both flours, yeast, sugar and salt. Add olive oil, then gradually pour in warm water while mixing, until a shaggy dough forms.
- 3
Knead: Turn dough onto a clean lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Gently fold in the cooled toasted seeds in the last 2–3 minutes of kneading so they stay evenly distributed.
- 4
First rise: Lightly oil a clean bowl, place dough inside, cover with a damp cloth or cling film. Leave in a warm spot for 2–2.5 hours until doubled in size.
- 5
Shape & coat: Gently press dough down to release air, shape into a tight round loaf. Mist or brush the surface lightly with water, then roll and press all over with remaining pumpkin seeds, sesame and black sesame seeds so they stick well.
- 6
Second rise: Place seeded loaf on a floured baking sheet or in a banneton. Cover and rest for 1–1.5 hours until puffy and springy when lightly pressed.
- 7
Bake: Preheat oven to 220 °C (425 °F), place an empty baking tray at the bottom for steam. Score the top of the loaf with a sharp knife. Bake for 10 minutes, carefully pour a little water into the hot lower tray to create steam, then lower heat to 200 °C (400 °F) and bake for another 25–30 minutes until golden brown and the bottom sounds hollow when tapped.
- 8
Cool: Transfer to a wire rack and let cool fully before slicing — this helps set the crumb and keeps the crust crisp.