I've started making my own bread - check me out hey? This hard crust pumpkin seed load is one of my favourites to make and is dangerously delicious! I've paired it with rosemary roasted squash, a dairy free cream cheese and pomegranate seeds for a beautiful autumnal breakfast idea.
Ingredients for Bread:
¾ tsp Dry Yeast
300g Strong White Bread Flour
1 tsp Salt
220ml Water
80g Pumpkin seeds
Method:
Pop the ingredients (apart from the seeds which can be added after the dough has been kneaded) in the bread maker from top to bottom (make sure the salt and yeast don’t touch)
Pop on number 7 then leave it to do it’s magic adding the seeds when instructed
Ingredients for Topping:
1 small butternut
3 sprigs of fresh thyme
3 sprigs of fresh rosemary
Pinch salt & pepper
2 tbsp cream cheese (I used the plant based one Nush)
2 tbsp pomegranate seeds
Pinch fresh mint
