John Myers
Pumpkin Seed Bread Is Twofold
The perfect pumpkin seed bread is twofold recipe with a picture and simple step-by-step instructions.
- 300 g Spelled flour
- 200 g Wheat flour
- 0,5 Yeast cubes
- 2 tsp Sea salt fine
- 1 tsp Sugar
- 50 g Crunchy oatmeal
- 50 g Oat flakes tender as flowers
- 50 g Pumpkin seeds
- 50 g Flaxseed crushed
- 50 g Sesame
- 500 ml Lukewarm water
- 1 tbsp Smoked paprika powder
- 1 tbsp Yellow curry paste
- 1st basic recipe: Mix the flour together and add the whole grains and oat flakes to the food processor. Mix roughly.
- Add the salt and sugar and, for the variant with the paprika, add the paprika powder and mix again.
- Then crumble the yeast and add the lukewarm water. For the variant with the curry, dissolve the curry paste in the water beforehand. Knead everything together well (also works with a dough hook and hand mixer) Don’t be surprised, the dough remains sticky and clumpy.
- Let the dough rise at room temperature for 30-45 minutes until it has risen noticeably. In the meantime, preheat the oven to 180 ° C convection.
- Knead again and place in a loaf pan. I always use a silicone mold that I don’t have to grease. I would grease a tin form or line it with baking paper.
- Put the baking tins in the middle of the oven and bake for about 50 minutes. Sprinkle the oven with water and put a bowl of water in the oven. Cut in the middle after 5 minutes!
- I usually make both variants because a loaf of bread doesn’t last long with us anyway and I like variety in food;) But it also tastes good without additional spices or with 1 teaspoon of bread spices. You can also use sunflower seeds or whatever you like instead of pumpkin seeds – have fun trying them out;)
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