Pumpkin Seed Bread
Pumpkin seeds and almond flour provide protein, fats, and fiber, while the yeast sponge helps create a dense yet airy crumb. The loaf has a nutty flavor, crisp crust, and a texture that slices well.
Dissolve inulin (5 g) and dry baker’s yeast (8 g) in warm water (150 g) and leave for 10 minutes.
Pulse the psyllium (13 g) briefly in a coffee grinder; do not turn it into flour.
Grind the pumpkin seeds (90 g) in small batches until they become a flour-like meal.
Mix the almond flour (90 g), psyllium, baking powder without starch (6 g), and table salt (2 g), then add the egg white (105 g), apple cider vinegar (23 g), and activated yeast.
Transfer the dough to a loaf pan and let it rise for about 20 minutes.
Bake at 180°C for 60 minutes. If the top browns too quickly, cover the pan with foil and remove it for the last 10 minutes.
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