Pumpkin Seed Bread | Kürbiskernbrot
Easy pumpkin seed bread is made with just 7 simple ingredients to create the perfect soft loaf. And pumpkin seeds that are mixed into the dough and sprinkled on top add crunchy texture & nutty flavor.
Ingredients
Bread
- 3 cups all purpose flour
- 1 cup whole wheat flour
- 2¼ teaspoons instant yeast (one packet)
- 2 Tablespoons brown sugar (light or dark brown sugar both work)
- 1 teaspoon salt (use either table salt or fine sea salt)
- ½ cup hulled pumpkin seeds
- 1¾ cups water
Topping
- 1 egg (for the egg wash)
- 2 Tablespoons hulled pumpkin seeds
Instructions
- In a large mixing bowl, mix together the all purpose flour, whole wheat flour, instant yeast, brown sugar, salt, and ½ cup hulled pumpkin seeds.
- Add the warm water and mix with a large spoon or your hand 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. The dough is done proofing once an indent made by your finger into the dough springs back after 2-3 seconds.
- 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 the 2 Tablespoons of hulled 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!!
Notes
- Make sure you use hulled pumpkin seeds, which means the outer shell has been removed. While the shell is technically edible, it's really tough and hard to eat.
- You can toast the pumpkin seeds that are going into the loaf on the stove or in the oven. This will enhance their nutty flavor. But I don’t recommend toasting the seeds that go on top of the loaf though, since they’ll already get toasted as the loaf bakes.
- For storage, allow the loaf to cool completely and store it at room temperature for up to 4 days. You can also freeze the bread for up to 3 months, wrapped tightly in plastic cling wrap then in aluminum foil.
Nutrition
Serving: 1sliceCalories: 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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