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Fig and pumpkin seed bread

We never buy bread because it’s cheaper to bake your own, it tastes better and there are no additives in it. So about a couple of times of month I bake a lot of bread and freeze. That way we always have fresh bread accessible. This fig and pumpkin seed bread is by far one of my favorite bread I ever eaten. There are wonderful sweet flavors of pumpkin seeds and figs in this bread and it’s so moist.
You have to have some patience while baking this because first you set one part of the dough and let it ferment over night making it a sour dough. When you slow rise the bread for between 6-8 hours it becomes more nutritional beneficial by creating more digestible sugars and proteins. It also creates healthy enzymes which aids in digestion and helps the body stay alkaline as well makes it a lower glycemic index food. It’s perfect for busy moms since you can make the dough and then bake it later. I made loafs but it can easily be made into rolls instead but then bake them for 20 minutes instead.
The sour dough is bubbling and the aroma of fermentation starting. Might want to keep a way from sensitive people:)

Two wonderful loafs filling the house with the aroma of fresh bread
Fig and pumpkin seed bread
Day 1:
1/2 cup oats
1 cup spelt flour
1 1/2 cups water, finger warm
1 1/2 tsp of active yeast
1 tbs maple syrup
Place dry ingredients in large bowl and blend water and syrup and add to the flour mix. Blend well and place in a dry place and warm place covered with a towel. Let it ferment for 6-8 hours. After a few hours there will be an aroma of fermenting coming from the bowl.
Day 2:
1 1/2 cups water, finger warm
1 tbs olive oil
1 tsp salt
3 cups spelt flour
2 cups all-purpose flour
1 cup raw pumpkin seeds
1 cup dried figs, chopped
Blend water and oil. Blend remaining ingredients and add the water/oil and blend. Add the fermented dough and blend and really work the dough well for at least 3 minutes. Place in a warm place, covered with a towel for 1 hour. Preheat oven to 500F. Place dough on flour on a counter. Kneel the dough for 5 minutes. Dived dough in two and make two loafs or rolls. Place loafs in a loaf pan and let it rise again until oven is ready. Lower the heat to 400F. Bake for about 35-40 minutes. Remove from loaf pan and let cool on a wire rack.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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