Pumpkin Seed Sourdough Bread - Cultured Food Life

Name: Pumpkin Seed Sourdough Bread - Cultured Food Life
Ingredients: 1 cup Raw Pumpkin Seeds; ¼ cup coconut sugar; ½ teaspoon Celtic sea salt; 50 grams Bubbly Sourdough Starter ((1/4 cup. See step 1 of instructions.)); 250 grams warm water (80°F) ((1-1/3 cups plus 2 tablespoons)); 500 grams Bread Flour; 184 grams Pumpkin Puree (¾ cup); ½ teaspoon Molasses (blackstrap); ½ teaspoon Cinnamon; ½ teaspoon Vanilla; ¼ teaspoon Nutmeg; ⅛ teaspoon Ground Ginger; 9 grams Celtic Sea Salt (finely ground) ((½ teaspoons) or Pink Himalayan salt); ¾ cup Candied Pumpkin Seeds (see recipe above); 1 5 Quart Dutch Oven ((Roaster pan or deep casserole dish with a lid will work too.)); 1 Kitchen Scale; 1 Parchment Paper; 1 Dough Scraper; Kitchen Twine

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Ingredients

1 cup Raw Pumpkin Seeds
¼ cup coconut sugar
½ teaspoon Celtic sea salt
50 grams Bubbly Sourdough Starter ((1/4 cup. See step 1 of instructions.))
250 grams warm water (80°F) ((1-1/3 cups plus 2 tablespoons))
500 grams Bread Flour
184 grams Pumpkin Puree (¾ cup)
½ teaspoon Molasses (blackstrap)
½ teaspoon Cinnamon
½ teaspoon Vanilla
¼ teaspoon Nutmeg
⅛ teaspoon Ground Ginger
9 grams Celtic Sea Salt (finely ground) ((½ teaspoons) or Pink Himalayan salt)
¾ cup Candied Pumpkin Seeds (see recipe above)
1 5 Quart Dutch Oven ((Roaster pan or deep casserole dish with a lid will work too.))
1 Kitchen Scale
1 Parchment Paper
1 Dough Scraper
Kitchen Twine