Recipes
Pumpkin seed bread
Dough
- 800 g wheat flour
- 800 g rye flour
- 40 g fresh yeast or 1 packet of dried yeast
- 100 g natural Steirerkraft pumpkin seeds
- 1.5 l luke-warm water
- 2 tbsp salt
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Preparation
for 1 large loaf or 2 country loaves | cooks in 90 minutes
1. Roast the natural pumpkin seeds in a pan briefly without any fat. Mix together all of the ingredients and knead together with the luke-warm water to form a medium-solid dough. Leave to stand for 30 minutes at room temperature.
2. Pre-heat oven to 220 °C
3. Knead the dough and form a loaf or 2 country loaves. Place on a baking tray covered with baking paper and leave to stand again. The dough should swell by a third of its size. Bake at 220 °C for approx. 1 hour until brown. Then leave to cool on a grill.
Tip
Spelt flour can also be used instead of wheat flour.
Serving suggestion
Tastes great with fresh nuts or spread with thick butter or lard.
Pumpkin seeds natural organic
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Wollsdorf 75 | 8181 St. Ruprecht/Raab
Tel. +43 3178 2525-270 | E: kernothek@steirerkraft.com
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Pumpkin seed bread 
Difficulty level: easy
Dough
Shop products online
Preparationfor 1 large loaf or 2 country loaves | cooks in 90 minutes1. Roast the natural pumpkin seeds in a pan briefly without any fat. Mix together all of the ingredients and knead together with the luke-warm water to form a medium-solid dough. Leave to stand for 30 minutes at room temperature. 2. Pre-heat oven to 220 °C 3. Knead the dough and form a loaf or 2 country loaves. Place on a baking tray covered with baking paper and leave to stand again. The dough should swell by a third of its size. Bake at 220 °C for approx. 1 hour until brown. Then leave to cool on a grill. TipSpelt flour can also be used instead of wheat flour. Serving suggestion
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