Soak the pumpkin seeds in water for at least 12 hours, then rinse an drain.

Mix the yeast with the molasses in the warm water. Let sit for approx. 10 minutes, the mixture should become foamy on top.

In the meantime mix all dry ingredients in a bowl.

Place approx. 3/4 cup of soaked pumpkin seeds aside, blitz the rest in a blender or food processor to smaller chunks.

When the yeast mixture has turned foamy, pour it into the bowl with the dry ingredients. Also add the pumpkin seed chunks and stir to combine. It should become a fairly thick dough.

Line the loaf tin with baking paper. Sprinkle half of the whole pumpkin seeds that you placed aside earlier onto the baking paper.

Scoop and spread the dough into the loaf tin. Sprinkle with remaining pumpkin seeds and press those gently onto the dough.

Cover with a clean, damp dish cloth and place in a warm spot for approx. 45 to 60 minutes. The dough should rise to almost twice its size.

Preheat oven to 200°C (top-/bottom heat). Place loaf tin in oven and bake covered for approx. 40 minutes, then another 5-10 minutes uncovered or until the pumpkin seeds on top are slightly roasted.