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!

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