Pumpkin seed bread?!
Pumpkin seed bread?
I temporarily live in Germany and have discovered the most wonderful pumpkin seed bread and rolls. I can't find it anywhere in the States, except at a Whole Foods store in Colorado. Does anyone have a recipe for pumpkin seed bread? NOT pumpkin bread, pumpkin seed bread. It has a very light, chewy crumb (center), with a harder crust (similar to the French breads I've had over here). I had a small family owned store make some for me, but it was sweeter than I like, and also had a denser crumb.
Answers:
Kurbiskernbrot
(pumpkin Seed Bread)
1 loaf of Kurbiskernbrot
1+2/3 c. plus 2 tbsp. Buttermilk,
7 oz. Dinkelmehl, (spelt flour) see note
1 pkg. dried Yeast,
1 tbsp. Salt,
1 tbsp. Sugar,
11 oz. all Purpose whole Wheat flour,
2+1/2 oz. Pumpkin Seeds.
Warm (luke warm) the Buttermilk and Pumpkin Seeds in a pot.
Mix Flour, Yeast, Salt and Sugar in a bowl, add luke warme Buttermilk.
Kneede to a smooth dough, about 4 to 5 min.
At the end of the kneeding process add 2/3 or 1+3/4 oz. of the Pumpking seed in the dough and keep kneeding till well mixed in.
Cover bowl with a towel, let dough stand and rise in a warm place for 1 hour.
Pre-heat the Oven at 450 degrees.
Meanwhile kneed the dough again for a short time and shape into a oval loaf.
Place on a greased and flour dusted Backing sheet, sprinkle the rest of the Pumpkin seeds, (3/4 oz.) over the Bread.
Bake the Bread for 15 min. at 450 degrees, lower the temperature to about 375/380 degrees and bake for another 30 min.
Dinkelmehl is from a Dinkelcorn, (Spelt in English) a very old ancient type of today's Wheat, ground Dinkel prospers these days because of its Health/Natural food usage and has a lot to do with Health conscious meals, also it has a lot of Food values and easy to digest. Most of all Dinkel is the Wheat which keeps the hull closed so the nutrition is not affected by unhealthy agents in the Air and also plays a great part in a healthy Diet.
Preperation time: 20 minutes.
Time for the Bread dough to rise: 1 hour.
Time to bake the Bread: 45 minutes.
Source(s):
http://www.kitchenproject.com/kpboard/re...
Sounds really delicious, Im sure you can leave the dates out of this if you like
PUMPKIN SEED & DATE BREAD
1 1/4 c. raw hulled pumpkin seeds
3 c. all purpose flour
3/4 c. finely snipped or chopped dates
2 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
1 c. regular or quick cooking rolled oats
1 1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
3/4 tsp. ground nutmeg
4 eggs, room temp.
1 c. packed brown sugar
1/2 c. vegetable oil
1/2 c. plain yogurt, room temp.
1 (16 oz.) can pumpkin
Grated peel of 1 med. lemon
In a large skillet, over medium heat, toast pumpkin seeds until they begin to make popping sounds and start to turn golden brown; set aside.
Grease 2 (8"x4") loaf pans; set aside.
Preheat oven to 350 degrees.
In a large bowl, combine flour and dates. Use your fingers to separate dates and coat with flour. Stir in baking powder, baking soda, salt, oats, cinnamon, ginger and nutmeg until combined; set aside.
In a medium bowl, lightly beat eggs. Stir in brown sugar, oil, yogurt, pumpkin and lemon peel. Stir into flour mixture only until dry ingredients are moistened. Stir in 1 cup toasted pumpkin seeds. Turn into prepared pans. Smooth tops; sprinkle 2 tablespoons toasted pumpkin seeds over top of each loaf. Lightly press into surface with back of a spoon. Bake 60 to 70 minutes or until a wooden pick inserted in center comes out clean. Let stand in pan 10 minutes. Turn out onto a rack to cool. Makes 2 loaves
Pumpkin seed bread
Yield: 1 Servings
? cup Plus 2 tablespoons Water
1 ? teaspoon Salt
2 tablespoon Honey
2 tablespoon Olive or Vegetable oil
3 ? cup Bread flour
? cup Unsalted raw pumpkin seeds or sunflower nuts
1 teaspoon Yeast
1 ? cup Water
2 teaspoon Salt
3 tablespoon Honey
3 tablespoon Olive or Vegetable oil
4 ? cup Bread flour
? cup Unsalted raw pumpkin seeds or sunflower nuts
1 teaspoon Yeast*
FOR 1 1/2 POUND LOAF FOR 2 POUND LOAF Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use medium or light crust color. Remove baked bread from pan and cool on a wire rack. *Yeast amount is correct through proportionately less than that called for in the 1 1/2 pound recipe.
--
Pumpkin Seed Bread
MAKES 2 SMALL LOAVES
ingredients
1 1/8 teaspoons active dry yeast
1 1/2 cups water, at room temperature
1 3/4 cups plus 1 1/3 cups unbleached all-purpose flour
1 cup cornmeal, plus more for sprinkling
1 tablespoon kosher salt
1 1/3 cups toasted pumpkin seeds (6 ounces)
directions
Dissolve 1/8 teaspoon of the yeast in 1 cup of the water. Stir in 1 3/4 cups of the flour. Cover with plastic wrap and let stand overnight in a warm spot.
Dissolve the remaining 1 teaspoon of yeast in 1/4 cup of the water. Put 1 cup of the cornmeal in a large heatproof bowl. Bring the remaining 1/4 cup of water to a boil, then stir it into the cornmeal and let cool. Stir in the salt, both yeast mixtures and the remaining 1 1/3 cups of flour to make a soft dough. Transfer to a floured surface and knead until smooth and elastic, about 15 minutes. Knead in the pumpkin seeds. Return the dough to the bowl, cover with plastic wrap and let rise for 1 hour.
Turn the dough out onto a work surface and gently fold 4 times. Return the dough to the bowl, cover and let rise until doubled in bulk, about 1 hour.
Sprinkle a baking sheet with cornmeal. Turn the dough out onto a work surface and divide in half. Shape each half into a round loaf. Set the loaves on the baking sheet and let rise until doubled in bulk, about 1 1/2 hours.
Set a pizza stone on the middle rack of the oven and preheat the oven to 500°. Fill a roasting pan with water and set it on the bottom rack. Make 3 slashes in the tops of the loaves; transfer them to the stone and bake for 10 minutes. Reduce the oven temperature to 450° and bake for 20 minutes longer. Let the loaves cool on a rack for 45 minutes before slicing into eighths.
NOTES One Slice:
Calories 194 kcal, Total Fat 5.7 gm, Saturated Fat 1 gm