Turkestan Pumpkin Bread


Ingredients

3 cup (144 Teaspoons) tepid water
2¼ tsp instant yeast
1 tbsp (3 Teaspoons) sugar
1½ tsp salt
2 tbsp (6 Teaspoons) oil
943 g whole wheat flour
3 tbsp (9 Teaspoons) pumpkin seeds
3 tbsp (9 Teaspoons) flax seeds
more seeds, for sprinkling

Method

  1. In a container, combine water, yeast, salt, oil, and sugar.
  2. Add flour, stir briefly to moisten with a wooden spoon. Add pumpkin seeds and flax seeds. Stir until evenly combined and no dry flour remains.
  3. Knead in the bowl for around 5 minutes. You don't need to knead as much as normal dough.
  4. Cover with a loose lid. Let rise to double in volume in a warm area.
  5. Divide the dough into 3 balls. Shape the bread by stretching and tucking the dough.
  6. Place each loaf into a container or banneton. Cover with plastic, leaving enough space for the rising of the dough. I use a plastic grocery store bag.
  7. Refrigerate overnight, or store the dough in the fridge for up to two weeks.
  8. Preheat oven to 230 c and place a cast iron pot in the oven. Pot must have a lid. I use a tagine.
  9. While your oven preheats, wet your dough by brushing or misting with water. Sprinkle on pumpkin seeds and flax seeds, and top by sifting some flour through a mesh sieve. Score with a pattern of choice with a sharp knife, making cuts 1-2 cm deep.
  10. Bake for 20 minutes, remove the lid, and bake for an additional 20 minutes.
  11. Cool on a baking rack.