• Flour
  • Rye
  • Whole

Pumpkin Seed Bread


  • Cooking Time:

  • Prep Time:

  • About:


  • 2 Small Round Loaves:

  • .5 tbsp Yeast (dry active)
  • 250 ml Water
  • 1 tsp Sugar
  • 190 g Rye Flour
  • 95 g White Flour
  • 95 g Whole Wheat Flour
  • 75 g Pumpkin Seeds
  • 10 g Salt
  • 1 package Seitenbacher Sourdough
  • 50 ml Water
  1. Directions:

  2. Crush pumpkin seeds into small pieces. Soften yeast in a bowl with sugar and water. Let rest until foamy. Mix with all other remaining ingredients, adding 50 ml water last. Knead dough, mixing well. Leave dough lightly oiled and covered in a bowl until doubled in size.
  3. Gentle pick up dough out of bowl and lightly dust with flour. Handle as gently as possible, pressing on dough as little as possible. Leave dough to rise again for about 15 minutes. Preheat oven to 230 C (450 F).
  4. Cook bread for 30-45 minutes until bread is lightly browned and sounds hollow when tapped on the bottom.