Wholemeal Pumpkin Seeds Bread with Soy Lecithin

Wholemeal Pumpkin Seeds Bread with Soy Lecithin

You’ve got to try this delicious Wholemeal Seeded Bread with Soy Lecithin.

Recipe Tips: Wholemeal Pumpkin Seeds Bread with Lecithin

  • Preparation time: 15 minutes
  • Cooking time: 35 minutes
  • Portion size: 1 Slice
  • Number of servings: 16
  • Cooking style: European


  • 250 g of wholemeal spelt flour.
  • 150 ml of lukewarm water.
  • 60 ml of olive oil.
  • 1 teaspoon of honey.
  • 5 grams of salt.
  • 1 scoop of Soy Lecithin by FoodSeries
  • ⅓ cup pumpkin seeds.
  • 1 sachet of baker's yeast.
  • 3 tablespoons water.
  • 2 tablespoons flour.
Nutritional Information per serving
of which saturates:0,7g
of which sugars:0,7g

How to make: Wholemeal Pumpkin Seeds Bread with Lecithin

  1. Put the yeast and three tablespoons of water in a bowl, stir and add 2 tablespoons of flour, cover with a dark cloth and leave to rise for about 15 minutes.
  2. Put all the ingredients in the bowl of the mixer and add the risen dough. Knead for about 15 minutes (5 if you have a dough mixer) and leave to rest in the same bowl covered with plastic wrap and a dark tea towel for about 1 hour, until it doubles in volume.
  3. Remove the air from the dough with your fist. Add the pumpkin seeds and knead for another 5 minutes, folding the dough, form the bread and leave it on the baking tray on baking paper (or a rectangular mould) and cover it with a cloth until it doubles in volume again.
  4. Sprinkle the bread with more wholemeal flour if desired and bake at 225° with a bowl of water underneath for about 35 minutes. Remove and leave to cool on a wire rack.
Now you can go directly to the shopping basket for the ingredients.
Review of Wholemeal Pumkin Seeds Bread with Soy Lecithin

Easy to make - 100%

Ingredients - 100%

Nutritional value - 100%

Taste - 100%


HSN Evaluation: 5 /5
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