Steirermehl Bread
Light, aromatic, and versatile. This bread is baked with Steirermehl and impresses with a fine nutty note – perfect for everyday life, breakfast, or a snack.
Difficulty: medium Total time: 1 h 40 min Portions: 12
with Steirermehl with pumpkin seeds
Steirermehl Bread
- 200 g lukewarm milk
- 100 g lukewarm water
- 30 g butter, room temperature
- 500 g Steirermehl
- 10 g salt
- 5 g fresh yeast
- Steirerkraft pumpkin seeds
Preparation
Put the milk, water, and butter into a large mixing bowl. Add the Steirermehl and salt, and crumble the yeast finely into the bowl.
Knead all the ingredients into a smooth yeast dough. If using a stand mixer, first mix the dough on low speed for 2–3 minutes, then knead on medium speed until smooth. The total kneading time is about 7 minutes. If kneading by hand, it’s best to hold back a small amount of the flour and work it in as needed. Hand-kneading should take at least 10 minutes.
Cover the dough and let it rise in a warm place for about 30 minutes, until noticeably larger in volume.
Shape the dough into an oblong loaf, place on a baking sheet lined with parchment paper, and let rise for another 20 minutes.
Preheat the oven to 210 °C (410 °F) fan. Score the bread lengthwise several times, spray with water, and, if desired, sprinkle with whole pumpkin seeds. Press the pumpkin seeds in lightly so they stick well during baking.
Bake the bread in the preheated oven with steam for about 30 minutes, until golden brown. Remove from the oven and let cool briefly.
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For an especially nice result, lightly press the pumpkin seeds into the surface of the dough before baking. This helps them adhere better and adds extra crunch.
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