Recipes
Wholemeal pumpkin seed bread & bean salsa
- 120 Min.Preparation time
- 4Portions
- 175 °CHeißluft
Wholemeal pumpkin seed bread
- 250 g rye flour
- 300 g wholemeal wheat flour
- 100 g Steirerkraft pumpkin seeds, natural
- 320 g water (lukewarm)
- 150 g buttermilk
- 25 g yeast
- 10 g salt
- 2 tbsp Steirerkraft pumpkin seed oil PGI
- 2 tsp bread spices
- wheat flour (for sprinkling on top)
Scarlet runner bean salsa
- 500 g cherry tomatoes
- 125 g Steirerkraft scarlet runner beans PDO, ready-to-eat
- 1 onion (finely diced)
- salt, pepper
- herbs (to taste)
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Preparation
- Stir the rye flour and wholemeal wheat flour in a mixing bowl with the salt, bread spices, pumpkin seeds and pumpkin seed oil. Mix the buttermilk with water and add the yeast to dissolve. Then knead together all of the ingredients to form a smooth yeast dough. Leave to rise in a warm place before kneading again and placing in a loaf tin covered with baking paper. Smooth over the surface of the dough, sprinkle with wheat flour and cut small slits crossways into the surface. Leave to rise again. Then bake in a pre-heated oven at 175 °C on the hot air setting for approx. 60 minutes.
- To make the scarlet runner bean salsa, dice the cherry tomatoes and onions. Cut the scarlet runner beans in half and mix with the tomatoes and onions. Add salt, pepper and herbs to taste.
This is my tip
All the dry ingredients should be at room temperature to make the optimal loaf.
Recipe Rocker 2016
Pumpkin seeds natural
Scarlet runner beans ready-to-eat
Pumpkin seed oil Premium
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Tel. +43 3178 2525-270 | E: kernothek@steirerkraft.com
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Wholemeal pumpkin seed bread & bean salsa 
Difficulty level: medium
Wholemeal pumpkin seed bread
Scarlet runner bean salsa
Shop products online
Preparation
This is my tip All the dry ingredients should be at room temperature to make the optimal loaf. Recipe Rocker 2016 |