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Juicy pumpkin seed yogurt bread

updated

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Ingredients for 1 servings:

  • 500 g wheat flour, type 1050
  • 100 g rye flour, type 997
  • ½ cube of fresh yeast
  • 200 g yogurt
  • 270 g water
  • 1 tbsp vinegar
  • 1 tbsp pumpkin seed oil
  • 1 tsp salt
  • 1 handful of pumpkin seeds
  • Fat, for the shape

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

for the Thermomix

Combine all ingredients in a mixing bowl and knead for 3 minutes on the dough setting. Let the dough rise in the mixing bowl for 30 minutes, then pour it into a greased loaf pan. Spray the surface with water and scatter pumpkin seeds on top, if desired. Bake in a preheated oven at 250 degrees Celsius for 10 minutes, then reduce the temperature to 200 degrees Celsius and bake for another 30 minutes. Place a bowl of water in the oven to ensure the bread stays moist!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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