Rosemary & pumpkin seed loaf

Name: Rosemary & pumpkin seed loaf
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 500.00 g bread instant wholewheat bread mix; 100.00 ml pumpkin seeds; 25.00 ml fresh rosemary finely chopped; 1.00 cardamom; 500.00 ml Buttermilk; 1.00 eggs large

0 serving Prep: 15 mins, Cooking: 1 hr

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By Food24 November 03 2009

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Ingredients (6)

500.00 g	bread — instant wholewheat bread mix
100.00 ml	pumpkin seeds
25.00 ml	fresh rosemary — finely chopped
1.00	cardamom
500.00 ml	Buttermilk
1.00	eggs — large

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Method:

1 Combine the bread mix, 50 ml pumpkin seeds, rosemary and cardamom in a bowl.
2 Whisk together the buttermilk and egg and stir into the dry mixture. Mix lightly for about 5 minutes until the dough is smooth.
3 Spoon into a greased and lined loaf tin (or two smaller tins) and sprinkle with remaining pumpkin seeds. Bake in a preheated oven at 180 ºC for 1 hour until golden brown.
4 Turn out on to a cooling rack and leave to cool. This bread is delicious served with farmhouse pumpkin soup (see recipe).
Makes: 1 large or 2 small loaves
Preparation time: 15 minutes
Baking time: 1 hour
Oven temperature: 180 ºC