How to make it

  • Dissolve the yeast and sugar in 1 cup of warm milk and then add this active yeast mixture to the flour, salt and rest of milk. Autolyse for 20 minutes.
  • Then add the whole eggs and butter. Mix the ingredients and knead the dough. Leave the dough (covered with a linen cloth) in warm , draft-free environment to rise until double in size ( for 30-45 minutes).
  • Once the dough has doubled in size punch it down.Then add the pumpkin seeds and work them through the dough. Proof for another 30-45 minutes. Shape the loaf and place in a pan .
  • Preheat your oven to 500F with a pan withe a cup of water to stem the oven. Bake for 15 minutes at 450 F (230 C), then reduce the temperature to 400 F (200 C) and bake for another 15 minutes.

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