Germany · Wheat + spelt
German Pumpkin Seed Bread
Kürbiskernbrot
A crisp everyday loaf made with little yeast, a long rest and plenty of pumpkin seeds.
What makes this bread distinctive?
Some seeds go into the dough and the rest form the crust. A long cool rest develops flavour without a heavy dose of yeast.
- Flour profile
- Wheat + spelt
- Core technique
- Low yeast + overnight rest
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Briefly toast 70 g of the seeds in a dry pan and cool.
- 02
Mix all ingredients except the seeds reserved for the surface into a sticky but cohesive dough.
- 03
Cover and rest at cool room temperature for 8-10 hours.
- 04
Fold once and shape into a loaf. Moisten the surface, press into the remaining seeds and rest for 45 minutes.
- 05
Bake at 230°C for 15 minutes, then at 195°C for 30-35 minutes.
BAKER'S NOTES
Small details,
better results.
- Do not burn the seeds; they can become bitter.
- If your kitchen is warmer than 22°C, use the refrigerator for the overnight rest.
- If the dough is too firm, add 10-15 g extra water.
AT THE TABLE
How to serve it
- Cream cheese
- Breakfast with tomatoes
- Seasonal salad