Pumpkin seed bread

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Dissolve yeast in 700 ml of lukewarm water. Add the baking mixture and knead everything with the dough hooks of the hand mixer for about 3 minutes to a smooth dough. Cover the yeast dough and let it rise in a warm place for about 15 minutes until it has doubled in size. Knead 2/3 of the pumpkin seeds under the dough. Halve the dough and form 2 round loaves of bread on a floured work surface. Put them on a baking tray lined with baking paper and let them rise covered for about 20 minutes. Cut the breads crosswise.

2. 2

   Spread the rest of the pumpkin seeds on top and press them down lightly. Bake in a preheated oven (electric cooker: 250°C/ gas: level 5) for the first 10 minutes, then another 45 minutes at (electric cooker: 200°C/ gas: level 3) until golden brown. Brush with some water in between. Cover with aluminium foil if necessary. Let the bread cool down for 3-4 hours on a cake rack. Jam and honey, cheese or sausage can be served with this bread. Makes 2 loaves of bread (approx. 20 slices each)

3. 3

   Plates and bowls: Schramberger