Date & Pumpkin Seed Loaf

A fruity, seedy wholemeal loaf perfect for toasting and buttering for breakfast. Top with your favourite jam or nut butter or use in a bacon sandwich for a salty sweet hit.

INGREDIENTS

500g Very Strong Wholemeal 100% Canadian flour

7g sachet fast action yeast

7g fine sea salt

350ml warm water

75g chopped dates

50g + 1 tbsp pumpkin seeds

1 medium egg yolk, beaten

YOU WILL ALSO NEED

2lb loaf tin, damp tea towel and large mixing bowl

METHOD

1. Tip the flour into a large bowl and whisk in the yeast and salt. Make a well in the middle and pour in 350ml warm water. Knead in the bowl for a minute to bring the dough together.
2. Transfer the dough to a lightly floured worksurface and knead for 8-10 mins until smooth and elastic, then scatter over the dates and 50g pumpkin seeds. Place the dough in an oiled bowl and cover with a tea towel. Leave to rise in a warm place for 1 hour until doubled in size.
3. Knock the dough back onto a clean work surface. Shape into a loaf, a similar size as a 2lb loaf tin. Lightly oil the tin and transfer to the tin. Cover (as before) and leave to rise for another hour.
4. Heat the oven to 210C/fan 190C/gas 6. Brush the loaf with the egg yolk and sprinkle over 1 tbsp pumpkin seeds. Bake for 35-40 mins until golden and well risen, and the base sounds hollow when tapped. Cool on a wire rack completely.

RECIPE TIP For a crustier loaf, prove the dough in a large bowl lined with a floured tea towel, then flip out into a preheated casserole dish and bake with the lid on.