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Pumpkin seed bread
Dieses Rezept zeigt, wie einfach ein fluffiges Kürbiskernbrot Zuhause gebacken werden kann.
Dafür sollte jedoch etwas Zeit eingeplant werden, doch das warten lohnt sich!
Ingredients
Ingredients
300 ml Water
21 g fresh yeast
350 g Wheat flour
250 g Rye flour
2 Teaspoon(s) Salt
150 g Pumpkin seeds
Preparation
1. Put the rye and wheat flour in a bowl and mix in the salt. Add the crumbled yeast and lukewarm water and knead everything well into a smooth dough.
Then cover the dough and let it rise in the bowl for 30 minutes.
2. Then knead the pumpkin seeds into the dough on a floured work surface. You should leave some seeds over for sprinkling.
3. Place the dough for the pumpkin seed bread on a baking tray lined with baking paper and cover and let it rise again for an hour.
4. Then shape the dough into a loaf of bread and brush it with a little water. Sprinkle the remaining pumpkin seeds on top.
Bake the pumpkin seed bread at 220 °C for about 40 minutes. After about 15 minutes you should turn the temperature down to 200 °C.
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