Pumpkin Seed Bread | Kürbiskernbrot
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This easy pumpkin seed bread is made with just 7 simple ingredients to create a loaf that's crunchy on the outside, soft on the inside. Pumpkin seeds are both mixed into the dough and sprinkled on top to add a nutty flavor.
Ingredients
Bread
- 3 cups all purpose flour
- 1 cup whole wheat flour
- 2¼ teaspoons instant yeast (one packet)
- 2 Tablespoons brown sugar
- 1 teaspoon salt (use table salt or fine sea salt)
- ½ cup hulled, raw pumpkin seeds
- 1¾ cups warm water (between 105-115°F or 40-46°C)
Topping
- 1 egg
- 2 Tablespoons hulled, raw pumpkin seeds
Instructions
- In a large mixing bowl, mix together the all purpose flour, whole wheat flour, instant yeast, brown sugar, salt, and hulled pumpkin seeds.
- Add the warm water and mix with a large spoon in the mixing bowl for a few minutes, until it forms a wet dough, and there are no visible pockets of dry flour.
- On a generously floured work surface, knead the dough by hand for 5 to 8 minutes, until the dough is a smooth, elastic ball.
- Lightly grease a clean mixing bowl with olive oil. Place the kneaded dough ball into the oiled mixing bowl. Cover it with a clean kitchen towel and let rise in a warm place until it about doubles in size, after about 1 hour.
- On a clean work surface, shape the dough into a round or oval shape. Gently spread the top edges of the dough down the sides and underneath, to create tension on the top. All the seams or edges of the dough should be tucked underneath.
- Place the dough on a baking sheet lined with parchment paper or a silicone baking mat. Cover the dough again with a towel and allow it to proof for another 30 minutes to 1 hour in a warm draft-free spot.
- Preheat the oven to 375°F.
- In a small bowl, mix the egg with one tablespoon of water to make an egg wash. Brush the top and sides of the loaf with the egg wash. Gently press pumpkin seeds on the top and sides of the loaf.
- Bake for 30 to 35 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom. Allow the loaf to cool on a cooling rack for at least 1 hour before slicing. Enjoy!!
The dough is done proofing once an indent made by your finger into the dough springs back after 2-3 seconds.
Notes
- Storing: Allow the loaf to cool completely then store it at room temperature for up to 4 days in a paper bag or bread box.
- Freezing: This is a great freezer-friendly loaf. Wrap it tightly in plastic cling wrap then in aluminum foil & freeze for up to 3 months.
Nutrition
Serving: 1 slice (of 16)Calories: 140kcalCarbohydrates: 26gProtein: 5gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gSodium: 149mgPotassium: 97mgFiber: 2gSugar: 2gVitamin A: 2IUVitamin C: 0.1mgCalcium: 10mgIron: 2mg
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