Juicy Pumpkin Seed – Yogurt Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour, type 1050
- 100 g rye flour, type 997
- 0.5 ½ cube yeast, fresh
- 200 g yourt
- 270 g water
- 1 tablespoon vinegar
- 1 tablespoon pumpkin seed oil
- 1 teaspoon salt
- 1 handful pumpkin seeds
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Put all ingredients in the mixing bowl and knead for 3 minutes / dough level. Let the dough rise for 30 minutes in a mixing bowl, then place in a greased loaf pan. Spray the surface with water and possibly sprinkle pumpkin seeds on it. Bake in a preheated oven at 250 degrees for 10 minutes, then reduce to 200 degrees and bake for another 30 minutes.
- Put a bowl of water in the oven so that the bread is nice and juicy!
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