Power to the Pumpkin

Booya Grandma, I made some bread!

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I’ve become quite interested in pumpkin seeds because of their impressive health benefits, and I like to throw these little wonders into so many different dishes. This under-rated seed is one which should be gaining as much popularity as chia seeds, hemp seeds, or grape seeds.

Did you know that pumpkin seeds are alkaline-forming in the body? Who gives a hoot / why is this important?

Our bodies function optimally at a pH slightly higher than 7.0. If our pH level is altered, specifically if it is lowered and falls within an acidic range, our bodies will find it difficult to properly heal, immunity will decrease, amongst other various complications that often require serious medical interventions. As our body works hard to keep us going on the daily, it undergoes processes which expel acid. Luckily for us, we have the ability to lend a hand to ensure a safe balance between too acidic of an environment, and a too alkaline environment in our body through a few conscious dietary choices and regular exercise.

So you can bet I didn’t think twice about throwing a few seeds into my bread today.

This recipe has been altered slightly, but is based off of “Eating-Well”‘s Whole-Wheat Flax Bread (http://www.eatingwell.com/recipes/whole_wheat_flax_bread.html). I’ve changed it up a few different times, but I think I’ve finally perfected it! This whole-wheat, fiber-rich bread is delicious to say the least. I had a hard time not devouring the entire loaf myself. Especially when it was fresh out of the oven and it smelled so ridiculously heavenly. Is there even a better smell than a fresh loaf?! I sure can’t think of anything right now.

Whole-Wheat Pumpkin Bread

Recipe (Makes 1 loaf)

Preparation time required: Approx. 30 minutes

Baking time: 15 minutes

Total time: 1 hour, 45 minutes

 

Ingredients:

  • 1/2 cup pumpkin seeds, roasted
  • 1 3/4 cups lukewarm water
  • 1 tablespoon honey
  • 2 1/4 teaspoons active dry yeast
  • 1 tbsp. hemp hearts
  • 1 cup all-purpose flour
  • 2 3/4 cups whole-wheat flour

How To:

  1. Dissolve honey in lukewarm water, sprinkle yeast and stir. Let the mixture stand until bubbles form. Approx. 5 minutes.
  2. Mix dry ingredients together in large bowl. Slowly add water, stirring until dough is fully saturated and combined with liquid.
  3. Lightly flour cutting board or clean surface, turn-out dough. Hand mix and fold dough to incorporate some air. This will result in a lighter, fluffier bread. Do so until smooth and slightly sticky still. (Approx. 10 minutes)
  4. Lightly oil large bowl (olive oil works well), place dough within and cover with tea towel. Let dough rise for about 1 hour, or until doubled in size.
  5. Coat loaf pan with cooking spray or olive oil. Form dough to pan and use hands to add a few dimples. Cover with tea towel and let rise for another half hour.
  6. Preheat oven to 400°F.
  7. Bake bread for 15 minutes. Top should begin to brown. Reduce oven temperature to 350° and continue baking until the bread slightly pulls away from the sides of the pan (approx. 5 minutes). Place on wire rack and all bread to cool entirely before slicing.ENJOY!

Fun Nutrition Fact: Pumpkin seeds are also rich in magnesium, a micro-nutrient that helps keep your bones, muscles, teeth, and nerves healthy and happy! These are the bomb diggity!

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Sources:

 

Dietitians of Canada – Functions and Food Sources of Common Minerals. (n.d.). Dietitians of Canada – Functions and Food Sources of Common Minerals. Retrieved May 29, 2014, from http://www.dietitians.ca/Nutrition-Resources-A-Z/Factsheets/Minerals/Functions-and-Food-Sources-of-Common-Minerals.aspx
Whole-Wheat Flax Bread. (n.d.). EatingWell. Retrieved May 29, 2014, from http://www.eatingwell.com/recipes/whole_wheat_flax_bread.html

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