Servings: 6
Pumpkin puree
1 ½ cups
Instant yeast
2 tsp.
2 tbsp.
½ cup, lukewarm
Vegetable oil
2 tbsp.
All-purpose flour
3 ½ - 4 cups
Sunflower seeds
½ cup
Sesame seeds
2 tbsp.
Flax seeds
1 tbsp.
2 tsp.
1, lightly beaten
Pumpkin seeds
¼ cup
Sunflower seeds
2 tbsp.
Crisp Pumpkin Bread Sticks
20 m
25 m
Ready in:
45 m
  1. Heat the oven to 400° F/200° C/Gas Mark 6.
  2. Add the first five ingredients (from pumpkin puree to vegetable oil) and 1 cup flour in a large bowl (or in a bowl of a stand mixer). Mix until well combined.
  3. Add the first portion of sunflower, sesame, and flax seeds.
  4. Using the kneading hook of your mixer, add 2 cups flour gradually and knead until the dough is smooth and moist.
  5. Prepare a bowl and grease it, then put the dough in the bowl, cover with a plastic wrap, and let it rise for about 1 to 1.5 hour or until doubled.
  6. Place the dough on a floured surface and deflate it gently.
  7. Divide the dough into 6 portions equally and form logs, about 1 ½ inches wide and 12 inches long each.
  8. Lightly grease a baking sheet and put the longs on it. Repeat with the rest of the dough.
  9. Cover the dough with a clean towel and let it rise for about 30 to 45 minutes or until doubled.
  10.  Brush the dough logs with the egg and sprinkle with the remaining seeds.
  11. Bake for 25 minutes or until golden. Place on a cooling rack to cool.