Pumpkin Seed No-Knead Bread Recipe

Fall is a season that eloquently whispers warmth and invites families to gather around hearty meals, and our Pumpkin Seed No-Knead Bread Recipe is an ode to this wonderful time of year. This bread, with its golden crust and generous sprinkling of crunchy pumpkin seeds, is both rustic and inviting, perfect for those autumn afternoons when you crave a touch of homemade goodness. The aroma that fills your kitchen as it bakes – a combination of yeasty warmth and nutty overtones – will surely create lasting memories. This recipe is particularly special because it requires no kneading, making it an ideal project for the whole family to enjoy together.

Recipe Summary

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 12 hours 55 minutes (including rising time)

Servings: 1 loaf

Skill Level: Easy

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon instant yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water
• 1/2 cup pumpkin seeds (pepitas), plus extra for topping

Instructions

1. In a large mixing bowl, combine the flour, yeast, and salt. Mix thoroughly.
2. Gradually add warm water to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
3. Fold in the pumpkin seeds, ensuring they are evenly distributed throughout the dough.
4. Cover the bowl with plastic wrap and let the dough rest at room temperature for 12-18 hours. The dough should rise and develop a bubbly surface.
5. After the resting period, preheat your oven to 450°F (230°C). Place a Dutch oven (or heavy-bottomed pot with a lid) inside the oven to preheat.
6. Turn the dough out onto a lightly floured surface and, with floured hands, gently shape it into a ball. Cover with a towel and let it rest while the oven continues to preheat.
7. Carefully remove the hot pot from the oven. Place the dough into the pot, seam side up. Sprinkle a few more pumpkin seeds on top for an extra crunch.
8. Bake, covered, for 30 minutes. Remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and crusty.
9. Remove the bread from the pot and let it cool on a wire rack for at least 1 hour before slicing.

Helpful Tips

• Want to add more flavor? Mix in a tablespoon of honey or brown sugar with the warm water.
• If you don’t have a Dutch oven, you can use any oven-safe pot with a lid. Ensure it is thoroughly preheated to get that perfect crust.
• For a twist, try adding sunflower seeds or chopped nuts along with the pumpkin seeds.
• Allowing the dough to rise for 18 hours will intensify the flavors and improve texture.

Storage Instructions

Store your Pumpkin Seed No-Knead Bread in an airtight container or wrapped in a kitchen towel at room temperature for up to 3 days. To retain freshness, you can also freeze the loaf for up to 2 months. Simply thaw at room temperature or reheat in a warm oven before serving.

Ingredient Substitutions

• If you are out of all-purpose flour, you can substitute with bread flour for a chewier texture.
• Instant yeast can be replaced with active dry yeast. However, you will need to activate it in warm water first.

Pairings

This bread pairs perfectly with a warm bowl of butternut squash soup or a creamy spinach dip. For drinks, try a hot apple cider or a spiced chai tea to complement the autumn flavors.

At Zynahz, we believe cooking should bring joy, spark creativity, and create culinary memories. Our Pumpkin Seed No-Knead Bread Recipe is a testament to that mission. We urge you to try this recipe and share your delightful creations with us. Bring your friends and family into the fold by sharing this recipe with them, and explore more delightful dishes on Zynahz. Follow us on social media and sign up for our newsletter to stay inspired and keep the joy of cooking alive. Let’s create magic in the kitchen, one recipe at a time.