PUMPKIN SEED STICKS

PREP AND BAKE TIME 1 HOUR 30 MINS | MAKES 10

INGREDIENTS

100g strong white bread flour, plus extra for dusting 200g strong wholemeal bread flour

200g malted bread flour

10g salt

10g instant yeast

30g unsalted butter, softened

340ml cool water, plus extra for brushing

Oil, for greasing

150g pumpkin seeds

50g black sesame seeds

METHOD

Put flours into the bowl of a mixer fitted with a dough hook. Add salt to one side of the bowl and yeast to the other. Add butter and 240ml of water and mix on a slow speed. As dough starts to come together, slowly add remaining water. Mix for 2 mins on a slow speed, then 5 mins on a medium speed. Add pumpkin seeds and mix for 3 mins on medium. Tip dough into a large, lightly oiled bowl, cover with a tea towel and leave for 1 hour or until doubled in size. Line two baking trays with baking parchment. Scatter sesame seeds on a large board. Tip dough on to a lightly floured surface and fold in on itself repeatedly until all the air is knocked out. Divide dough into 10 pieces. Roll each piece into a slim stick, about 30cm long. Brush with water and roll in sesame seeds, then lay sticks on the prepared baking trays, spacing them apart. Put each tray inside a clean plastic bag and leave to prove for 1 hour, or until dough has at least doubled in size and springs back quickly if you prod it lightly.

Meanwhile, preheat the oven to 220°C.

Bake for 15-20 minutes until golden brown and crisp. Leave to cool on a wire rack.