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Recipe: Wholemeal pumpkin seed bread & bean salsa


for one loaf tin | cooks in 90 minutes

1. 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.

2. 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.


All the dry ingredients should be at room temperature to make the optimal loaf.

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