Styrian Pumpkin Seed Bread with Pumpkin Seed Oil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g spelled flour
- 1 point dry yeast (dry yeast)
- 1 teaspoon salt
- 1 teaspoon bread spice mixture
- 2 tablespoon pumpkin seeds, ground
- 100 g pumpkin seeds, whole
- 350 ml water, lukewarm
- 3 tablespoon pumpkin seed oil
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients. Pour in water and seed oil. Knead until the dough comes off the bowl. Let rise for about 30 minutes.
- Pour the dough into a greased loaf pan that has been sprinkled with ground pumpkin seeds. Let rise for another 30 minutes.
- Brush with water. Put in the oven preheated to 220 degrees. Place a bowl of water in the oven. Switch back to 180 degrees after 10 minutes. And bake for a total of one hour.
- After the baking time do the knock test, if the bread sounds hollow, it is baked through. Turn out of the mold, brush the bread with a mixture of a teaspoon of seed oil and a spoon of hot water and let it cool down.
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