This pull-apart bread with walnuts and pumpkin seeds is simply delicious! I made it first as a side for our Christmas Dinner and we just couldn’t stop eating it! It is perfect in summer as well, it goes especially well with a BBQ.
I have the recipe from my dear friend and amazing baker Belma, Ahlanisweethome.com , she has tons of easy and impressive recipes, mostly sweet. I adapted the recipe to make it a savory bread and used locally grown walnuts and pumpkin seeds (from Styria, where I live).
The recipe is totally versatile! You can make it into a savory or sweet bread, simply by changing the filling! Try it out with mozzarella and tomato sauce for a pizza-like bread or with chocolate chips and nuts for a sweet treat!
I had to double the quantities to make this big loaf as I wanted to use my new baking tool, a baking tin with holes to make the bread crunchy and crispy all over, it worked really well and since it was so delicious, it was no problem to finish it!
I also played around with my macro lens to shoot the pictures, I love how it captures the light and details!
Here comes the very simple recipe!
- 42 g of fresh yeast (or 21 g of active dry yeast)
- 130 ml of lukewarm milk
- 20 g of sugar
- 500 g plain flour
- 2 eggs
- 70 g room temperature butter + 50 g of melted butter for the filling
- 8 g of salt
- 30 g of chopped walnuts
- 30 g of chopped pumpkin seeds
- Dissolve the yeast (42g) in the lukewarm milk (130 ml) with a spoon of sugar.
- In a big bowl pour the flour (500g), 2 eggs, the remaining sugar, room temperature butter (70g), salt (8g) and the yeast/milk and mix well, until the dough stops sticking to your hands. You may also use a kitchen machine with a hook to knead the dough.
- Cover the bowl and let it rise for one hour in a warm place, it should double its volume.
- Roll it out on the kitchen counter, dusted with some flour. You want it to be 1/3 cm thin or so.
- Brush the melted butter on top of the rolled dough and sprinkle with the chopped walnuts and pumpkin seeds (leave some for the top).
- Now take a look at your tin and cut the dough in squares that will fit the smaller side of it. Pile them up in the tin. If it’s too much dough, you can use it to make muffins like in my recipe here. If you have the feeling it’s not enough, space it out a bit, it doesn’t have to be too tight.
- Sprinkle the top with the leftover nuts and seeds.
- Let it rest, covered, for 30 minutes and preheat the oven to 180 C in the meantime.
- Bake for 30-35 minutes. Let it cool down 5 minutes before removing it from the tin. Let it cool down on a rack completely, if you can resist to it!
This pull a part bread is part of my current theme about summer recipes. We already published granola and strawberries tarts and a delicious and healthy low carb bread made with zucchini, herbs, and ricotta.
Check out the recipes here:
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