Pane con semi di zucca e girasole (pumpkin and sunflower seed bread)

Yesterday I decided to make some of this bread, another recipe from the Gino D’Acampo Italian home baking cookbook, which I spotted whilst flicking through the book. I thought it looked tasty so I decided to go for it. As well as the usual strong white bread flour it also contains polenta. You’d think that’d be easy to find in good old Brighton but it was quite tricky – four shops, including Sainsbury’s, Co-Op and Ye Olde Hollandey Barrattey let me down. Still, got it in the end. #middleclasswoes

Makes 1 round loaf

270g of strong white flour

60g of fine polenta

1 teaspoon of salt

10g of fast-acting dried yeast

100ml of warm water

140ml of full-fat milk, warm

2 tablespoons of pumpkin seeds

1 tablespoon of sesame seeds

2 tablespoons of sunflower seeds

Olive oil for brushing

Brush a baking tray and the inside of a large bowl with oil.

Mix the flours, salt and yeast together in a large bowl and make a well in the centre. Pour in the water with the milk and mix until you have a soft dough.

Transfer the dough to a lightly floured surface and knead for 5 minutes until soft and elastic.

Shape into a ball and place in the oiled bowl. Cover with cling film and leave to rise somewhere warm for an hour.

Turn the dough out onto a lightly floured surface and punch down. Flatten out and sprinkle over the pumpkin seeds, sesame seeds and half the sunflower seeds.Fold up and knead again for 2 minutes,

Leave to rest for 5 minutes and then shape into a ball and flatten slightly.

Place on the oiled baking tray, brush the top with a little oil and cover with cling film. Leave it to rise in a warm place for 50 minutes.

Preheat the oven to 200.

Brush the top of the loaf with water and evenly sprinkle over the remaining sunflower seeds.

Bake in the middle of the oven for 35 minutes.

Cool slightly.

This turned out rather nicely – it’s a chewy, dense bread with a nice crispy crust. The polenta gives it a slightly yellow tinge and a different flavour, as do the pumpkin seeds. It was a bit stiff to knead though and the seeds keep falling out!



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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One Response to Pane con semi di zucca e girasole (pumpkin and sunflower seed bread)

  1. Pingback: Pane integrale morbido alla zucca con pasta madre | La Caccavella

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