Baking Recipes ›

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
Juicy Pumpkin Seed – Yogurt Bread
Juicy Pumpkin Seed – Yogurt Bread

Instructions

  1. 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.
  2. Put a bowl of water in the oven so that the bread is nice and juicy!
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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