Pumpkin Seed Power-up: A 'Breadle Royale' Recipe

Ingredients

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Instructions

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The Day Before – Soaking the Seeds

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1. Place the pumpkin seeds in a small bowl.
2. Add an equal amount of water.
3. Cover and soak at room temperature for 24 hours.

Dough Preparation – Baking Day

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1. Drain the soaked pumpkin seeds.
2. In a large mixing bowl, combine the flour, water, yeast, salt, vinegar, and the drained pumpkin seeds.
3. Knead until the dough becomes smooth and elastic, evenly incorporating the seeds.
4. Cover the bowl and let the dough rise at room temperature for 24 hours.

Shaping & Final Rise

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1. Gently remove the dough from the bowl and let it rest on a floured surface for 15 minutes.
2. Lightly dust the dough with flour, then shape it into a round ball.
3. Place the dough on a baking tray lined with baking paper.
4. Cover loosely with a clean towel and let rise for about 1 hour.

Baking – Two Methods

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Option 1 – Baking Tray (Simple & Direct)

1. Preheat the oven to 250°C.
2. Place the tray with the risen dough in the oven.
3. Bake for 35–40 minutes, lowering the temperature to 220°C after the first 15 minutes.
4. The bread is done when it’s golden brown and sounds hollow when tapped on the bottom.

Option 2 – Dutch Oven (Extra Crisp Crust)

1. Place the Dutch oven (with lid) in the oven and preheat to 250°C for 30 minutes.
2. Carefully remove the hot Dutch oven, place the dough inside (on its baking paper), and cover with the lid.
3. Bake for 30 minutes with the lid on.
4. Remove the lid and bake for another 15–20 minutes until golden brown.