Sorted: a recipe for student survival

Once you've hollowed out your pumpkin for some crazy carvings, wash and roast off the seeds to make this festive bread. Perfect for dunking in just about any soup recipe! If you need a good soup idea - try a few of these:-

 http://bit.ly/tLfr1

pumpkin seed and pine nut bread

• 450g strong bread flour
• tsp salt
• tsp castor sugar
• 2 tsp cream of tarter
• tsp bicarbonate of soda
• 200ml natural yoghurt
• 25g melted butter
• 200ml of milk
• 50g pumpkin seeds
• 50g pine nuts

 

preheat oven to 180°C

sieve the flour, salt, sugar and both raising agents into a large bowl

tip in the nuts and seeds.

pour in the wet ingredients, leaving a little milk back as you don’t always need the full 200ml.

stir with a spoon until it begins to form a dough, then bring together with your hands.

position the ball of dough in the centre of a lined baking tray and pat it out to a depth of about 5cm and diameter of about of about 20cm.

bake immediately on the middle shelf for about 45 minutes or until golden and hollow sounding when tapped from underneath.

cool on a wire rack before slicing.

 

Note:- this is a simple bread which uses baking powder and cream of tarter as raising agents rather than yeast and so does not require needing or proving.

Posted by Ben on 24 Oct 2009

• Comment on this tip
• 0 comments