Szybki chleb z pestkami dyni (Quick Pumpkin Seed Bread)

This quick pumpkin seed bread is an easy and delicious recipe for those who want to enjoy freshly baked bread without spending too much time in the kitchen. With a nutty, earthy flavor and a slightly crunchy texture, the combination of whole wheat flour and pumpkin seeds makes it both hearty and healthy. Perfect for breakfast, as a side dish, or even as a snack, this bread will quickly become a household favorite.

Ingredients:

300g whole wheat flour
200g white flour
1 tbsp sugar
2 tsp salt
1 tbsp baking powder
200ml warm water
2 tbsp olive oil
100g pumpkin seeds (plus extra for topping)
1 tsp dried rosemary (optional)
1 tsp honey (optional)
Directions:

Preheat your oven to 180°C (350°F). Grease or line a loaf pan with parchment paper.
In a large bowl, combine both the whole wheat flour, white flour, sugar, salt, baking powder, and rosemary (if using).
Add the pumpkin seeds to the dry ingredients and mix well.
In a separate bowl, whisk together the warm water, olive oil, and honey (if using).
Gradually pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the dough should be slightly sticky.
Pour the dough into the prepared loaf pan and smooth the top with a spatula.
Sprinkle additional pumpkin seeds on top for an extra crunch.
Bake for 30–35 minutes or until the top is golden brown, and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving and Storage Tips:

This bread is best served warm with butter, cheese, or your favorite spread.
For storage, wrap the bread in a clean kitchen towel and store it at room temperature for up to 3 days.
If you want to keep it fresh longer, slice the bread and freeze individual portions. When ready to eat, simply toast or reheat.