Using the Lemuugo dough maker, flour, and pumpkin seeds, bake delicious treats at home in the U.S.

Great! You can make a delicious, pumpkin-seed-infused treat using the Lemuugo dough maker, flour, and pumpkin seeds. I’m assuming you're looking for something like a savory bread, pizza, or pastry? I'll guide you through a recipe for Pumpkin Seed Bread using the Lemuugo dough maker, but if you were thinking of a different type of treat (like pastries or cookies), just let me know!

Pumpkin Seed Bread Recipe (Using Lemuugo Dough Maker)

Ingredients:

• 3 cups all-purpose flour (or bread flour)

• 1 packet active dry yeast (or 2 1/4 tsp)

• 1 tsp salt

• 2 tbsp sugar (optional, but helps with the yeast)

• 1 tbsp olive oil (or vegetable oil)

• 1 cup warm water (around 110°F / 43°C)

• 1/2 cup pumpkin seeds (plus extra for topping)

• 1 tbsp honey or maple syrup (optional for a slight sweetness)

• 1 tbsp ground flaxseed (optional, for texture and nutrition)

• 1 tbsp ground cinnamon (optional, if you want a sweet-spiced flavor)

Instructions:

1. Prepare the Dough:

   • Add the warm water to the Lemuugo dough machine, followed by sugar and yeast. Let the yeast activate for about 5-10 minutes, or until it becomes foamy.

   • Once the yeast is activated, add the flour, salt, oil, and any optional ingredients (like cinnamon or ground flax). You can also add honey or maple syrup here if you want a sweeter dough.

   • Start the Lemuugo machine on the knead function. Let the machine mix and knead the dough for about 5-7 minutes until it’s smooth and elastic.

2. Add the Pumpkin Seeds:

   • After the dough has finished kneading, sprinkle the pumpkin seeds into the dough. The Lemuugo maker should incorporate them evenly into the dough as it continues to knead. If it doesn’t fully mix in the seeds, you can gently fold them in by hand after the machine is done.

3. First Rise:

   • After the dough is ready, leave it to rise in the Lemuugo dough maker (if it has a proofing function) for about 1-1.5 hours, or until the dough doubles in size. If you're not using the Lemuugo for this, just transfer the dough to a greased bowl, cover with a clean towel, and let it rise in a warm spot.

4. Shape the Dough:

   • Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface.

   • Shape it into a loaf or divide it into smaller pieces if you want to make rolls. You can also shape it into a round boule if you're going for a rustic look.

5. Second Rise:

   • Place the shaped dough onto a parchment-lined baking sheet or into a greased loaf pan. Cover it with a towel and let it rise again for about 30-45 minutes or until it has puffed up.

6. Preheat the Oven:

   • Preheat your oven to 375°F (190°C) during the second rise.

7. Bake:

   • Before baking, you can sprinkle extra pumpkin seeds on top for texture and decoration.

   • Bake the dough in the preheated oven for 25-30 minutes if you're making a loaf, or 15-20 minutes if you're making rolls. The bread is done when the top is golden brown, and when you tap it lightly, it sounds hollow.

8. Cool:

   • Let the bread cool on a wire rack for at least 15-20 minutes before slicing. This allows the steam to escape and makes the bread easier to cut.

Serving Suggestions:

• Serve the pumpkin seed bread warm with butter, jam, or cheese.

• It’s also great for making sandwiches or toasting with a drizzle of honey or olive oil.

Additional Variations:

• Pumpkin Spice Bread: Add ground cinnamon, nutmeg, and cloves for a fall-inspired flavor.

• Savory Option: You can add herbs like rosemary, thyme, or even some grated cheese for a savory twist.

This recipe should work well with the Lemuugo dough machine, especially for a soft and hearty pumpkin seed bread. If you'd like to make something different, like rolls or a pastry, just let me know and I can adjust the recipe!