Do you ever have those moments in your food-related life when you come across an idea so great and so simple that you really have to give your brain the stink-eye and ask, in your most accusatory voice, “Really? You couldn’t grace me with that idea?”
I know I sure do.
This bread is the most recent in a string of such events. Our locally-owned grocery store has a fantastic bakery, and one of the crown jewels of their ovens in a 100% whole-grain sprouted-wheat pumpkin-seed bread. Whew. Quite a mouthful.
(Ha! See what I did there?)
I this is where I start to interrogate my brain. Adding pumpkin seeds to bread is such a great idea, I have to wonder why on earth I never thought of it myself.
So I set out to make a tasty version myself. I wanted to use my favorite buttermilk loaf as the basis for it, but didn’t because a) I started this when I was still on the dairy-elimination diet, and b) I was worried that the acid-tenderized gluten wouldn’t be able to stand up to the addition of an enormous amount of seeds. I settled on this version because, well, it’s delicious. It’s not the same as the loaf that inspired it, but it is lighter in texture and better-suited for pan-shaping. Perhaps one day I’ll try a sprouted wheat version, but today? Today I’m perfectly content with the loaf I have in front of me right now.