How to make
Warm up the water slightly and dissolve the sugar, yeast and 2 tbsp. flour. Cover with a towel and let it activate for 7-8 minutes.
Chop the pumpkin seeds and walnuts with a knife.
In a deep bowl, sift the flour and make a well into which you will pour the olive oil, vinegar, salt, all the nuts and seeds (saving a little for sprinkling at the end) and the yeast.
Knead a non-sticky dough and shape it into a ball. Sprinkle with a little flour and place it in a greased 8.7″ (22 cm) round baking pan to give it the typical Italian bread round shape.
Cover with aluminum foil and leave it to rise and double in size for about an hour and a half.
Sprinkle the bread with the seeds, place it in a non preheated oven and heat the oven to 360°F (180°C) with the lower heating resistor and fan on.
Bake for 35 minutes and check it with a toothpick. If it comes out clean and dry, the bread is well baked. Take it out of the oven, spray with water and spread it with butter so that the seeds don't fall off the surface, you can just put pieces of it on it and it will just melt from the heat.
Cover with a clean towel and wait for it to cool slightly before consuming if you can resist its tempting aroma.
Enjoy your meal!
