Sourdough bread with pumpkin seeds? Seriously, it brings a bit of rustic Italian charm right into your kitchen. I mean, in Italy, people really cherish the tradition of natural leavening and that special taste you only get with a real homemade sourdough loaf. What makes this one different is using type 1 flour—pretty much gives the bread a nice, hearty feel without being too heavy. And you know what? Thanks to the high hydration dough, you end up with an airy, soft crumb inside and a crispy crust outside. Really makes each slice something special.
And the pumpkin seeds? They give a little nutty crunch, fitting perfectly with the simple but wholesome vibe of Italian baking. There’s just something about the slow fermentation with a solid sourdough starter that helps the flavor become deeper and the bread gets more tender. So it’s not just tasty—it’s super easy on your stomach. Across different regions of Italy, you’ll find folks tweaking this artisan bread recipe to suit their own style. Maybe they swap type 1 flour for other rustic grains or add a mix of seeds for extra texture.
This sourdough bread is one of those foods that works with just about anything. For breakfast, it’s moist and chewy enough to pair well with jams or honey. But it’s also sturdy enough for making savory sandwiches or dipping into soup. And here's the thing: the natural leavening, which has always been a big deal in Italian bread, helps develop a real depth of flavor. Makes every bite a little bit more special.
People who love pumpkin seed bread usually appreciate how those seeds add a gentle crunch and an earthy touch that isn’t too strong, just right. With a loaf like this, you get a combination of golden crust, tasty seeds, and that classic, slightly tangy hint that only comes from sourdough with seeds. It’s really a great way to enjoy genuine, nutritious bread options that feel both familiar and a little bit different at the same time. Whether you're enjoying it fresh from the oven or toasted, this bread brings a bit of Italian tradition to every meal—reminding us of the comforting flavors of home.
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To prepare the sourdough bread with pumpkin seeds, combine the flour, water 1, and refreshed sourdough from 1 day ago 2 in a bowl. Work with your hands for about 5 minutes until you obtain a soft and homogeneous dough 3.
Cover with a dish towel 4 and let it rest for about 15 minutes. Then add the salt 5 and pumpkin seeds 6.
Work the dough by bringing the outside towards the inside 7 by rotating the bowl with fluid movements 8. Work for about 2/3 minutes until the dough detaches easily from the edges of the bowl 9.
Cover again with a dish towel 10 and let it rest for about 10 minutes. Give the first of the 3 folds (total). Take an outer flap of the dough and bring it towards the center 11. Rotate the bowl and repeat the same operation. Do the same thing two more times. Cover with a dish towel and let it rest for about 15 minutes. Then perform the second fold, as just done for the first. Cover with the dish towel and let it rest for 15 minutes. Repeat the last of the 3 folds. Cover with the dish towel and let it rest for 15 minutes. Slightly round the dough inside the bowl. Cover with plastic wrap 12 and let it rest for about 6 hours at room temperature.
At this point, the dough will have doubled. Transfer to the refrigerator and let it rest for 18 hours. Retrieve the dough, which will be as it was the previous evening 13. Transfer the dough to a lightly floured work surface 14. Gently stretch the dough forming a rectangle of about 12x8 inches 15.
Fold the upper part towards the center 16 and the lower part over it 17. Take the smaller open side and bring it towards the inside 18.
Repeat the operation for the other side 19. Turn the bundle upside down and quickly round it with your hands 20. Line a bread mold (or a bowl) with a dish towel and flour it 21.
Transfer the rounded dough with the closure facing up 22. Lightly flour the surface and cover with a dish towel 23. Let it rest for 1 hour at room temperature, then transfer again to the refrigerator for 2 hours. At this point, preheat the oven to 482°F static, leaving the baking sheet for the bread in the oven until it reaches temperature. Then retrieve the dough from the fridge 34.
and without burning yourself, also remove the baking sheet from the oven. Lightly sprinkle the baking sheet with some flour and place the cold dough on it. Lightly dust the surface of the bread with flour and make a cut using a sharp blade 26. Bake in the oven for about 45 minutes at 482°F. Then remove from the oven 27 and let it cool slightly before cutting and serving it.
