Yeast Bread with Pumpkin Seeds

For two loaves:

1000 g= 35 oz = 6 2/3 cup bread  flour

1 teaspoon salt

3 (1/4 oz) packages dry active yeast ( 6 3/4 teaspoons )= 3  oz cake compressed fresh yeast (85.05g)

1 Tbs sugar

2 cups whole milk, warm

113 g butter=1 stick, at room temperature

3 eggs, medium, at room temperature

1 cup pumpkin seeds

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.

Submitted to yeastspotting.

Tips & Links:

link about flour: http://www.practicallyedible.com/edible.nsf/pages/Flour)

(1/4 oz) package dry active yeast = 2 1/4 teaspoons = 1 (1 oz) cake compressed fresh = 28.35g
link about yeast: http://www.foodsubs.com/LeavenYeast.html

http://www.joyofbaking.com/Yeast.html

http://redstaryeast.com/lessons/yeast_conversion_table/

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