Wholemeal bread with pumpkin seeds

Following the recipe of the passionate bread baker Cilli Reisinger (Reisinger 2015: 28), we have a great recipe for you today. Why is the wholemeal bread with pumpkin seeds particularly wholesome? On the one hand, because of the wholemeal flour, which, unlike white flour, still contains all the important vitamins and minerals. On the other hand, pumpkin seeds are “little nutrient bombs”: in addition to the high fat content and some secondary plant compounds, they contain “almost 30 percent protein, vitamins A, B and E, abundant zinc, phosphorus, iron, magnesium and some active substances that have not yet been deciphered. ” [1]

Ingredients (for 3 loaves in loaf pan)

For the steamer:

• 150 g sourdough (
  How to make your own sourdough >>
  )
• 250 g wholemeal flour
• 250 ml lukewarm water
• 40 g yeast

For the bread dough:

• 500g wholemeal rye flour (grind all flours freshly with your
  Salzburg grain mill
  )
• 500 g whole wheat flour
• 500 g whole wheat flour (
  sieved
  )
• 100 g pumpkin seeds (chopped with a knife)
• 2 tablespoons salt
• 1 tablespoon caraway, 1 tablespoon anise, 1 tablespoon fennel, 1 tablespoon coriander (alternatively 4 tablespoons bread spice)
• 1 l lukewarm water
• whole pumpkin seeds for sprinkling

preparation

Stir the sourdough (steamer): Mix sourdough and wholemeal flour in lukewarm water and leave covered overnight.

The next day: Knead all the ingredients in a large bowl into a dough and let it rise for about 30 minutes. The dough should be rather soft. Grease and flour 3 loaf pans (about 25 cm long), pour in the dough, sprinkle with pumpkin seeds and let rise again.

The baking time is about 75 minutes in total. Preheat the oven to 220°C and bake the bread for about 20 minutes. Then turn down to 180°C when the bread has a nice crust. In the last 15 minutes, release the bread from the molds and finish baking.

We wish you a good success!

Sources

Reisinger, C. (20156): Cilli Reisinger’s Bread Baking Book. Simply good recipes from the farm. Innsbruck: loewenzahn, p. 28

[1] Münzing-Ruef, I. (2000): Course book healthy nutrition. The kitchen as a pharmacy of nature. Munich: Zabert Sandmann GmbH, p. 456