AI-generated image
Styrian Kürbiskernbrot
Steirisches Kürbiskernbrot: rye-wheat loaf packed with green pumpkin seeds
In Styria, the south-eastern corner of Austria where the hulless Styrian pumpkin is grown for its dark green seeds and oil, every bakery sells a loaf crowded with those seeds. Kürbiskernbrot is a light rye-wheat bread, nutty and slightly sweet, with toasted seeds through the crumb and pressed all over the crust. Locals eat it at a Buschenschank, the farmhouse wine tavern, with Liptauer, cured meats or a drizzle of pumpkin seed oil. A common mistake is adding the seeds raw: toasting them first gives the bread its deep, roasted flavour. Chef's tip: soak half the toasted seeds in hot water while you make the dough, so they stay tender inside the bread and don't pull moisture from the crumb.
- Total time
- 230 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the seeds
For the dough
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Toast the 7 oz green pumpkin seeds in a dry frying pan over a medium heat for 4–5 minutes, until they puff and start to pop. Tip half into a bowl, cover with the ½ cup hot water and leave to soak; keep the rest for the crust.
8 minStep 2: Mix the 12 ½ oz strong white bread flour, 5 ½ oz rye flour, ¼ oz dried yeast, ⅓ oz salt and 1 tbsp sugar, then add the 1 ¼ cups lukewarm water, 1 tbsp cider vinegar and 1 tbsp pumpkin seed oil. Knead for 8–10 minutes until smooth and slightly tacky. Drain the soaked seeds and knead them in for 1 minute.
15 minStep 3: Cover and leave in a warm place for 1 hour, until doubled.
60 minStep 4: Shape into an oval loaf. Brush with water and roll it in the dry toasted seeds, pressing them on. Place on a lined tray, cover loosely and prove for 45 minutes, until puffy and a fingertip dent springs back slowly.
50 minStep 5: Heat the oven to 450°F (400°F fan) with an empty tin on the bottom shelf. Slash the loaf lengthways, pour a cup of water into the hot tin and bake for 10 minutes. Lower to 400°F (350°F fan) and bake 35–40 minutes, until deep brown and hollow-sounding underneath. Cover with foil if the seeds darken too fast.
50 minStep 6: Cool on a rack for at least 1 hour before slicing.
5 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 9 g
- Carbs
- 30 g
- Fat
- 8 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does styrian Kürbiskernbrot take?
- About 230 minutes in total: 180 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Paneer pudas
Pudas are thin savoury pancakes. These low-calorie ones are made from rice, maize and wheat flour mixed with crumbled paneer, spinach, fenugreek and coriander and a fresh paste of onion, chilli, mint, garlic and ginger. The moisture in the vegetables and paneer is enough to bind the dough, so no ghee, oil, yogurt or water goes into it. Cook on a griddle with just a little oil and serve with tea, or with plain yogurt and pickle.
Indian
Stuffed green paratha
Bright green parathas: the dough is kneaded with puréed spinach and lemon, then filled with a gently spiced stuffing of crushed peas, grated cauliflower and crumbled paneer and cooked on a hot griddle. Soft inside with crisp spots outside. Serve hot with yogurt and chutneys.
Brown soup rolls
Small, soft bread rolls made with half plain and half wholemeal flour, shaped long and baked until golden. They're best warm from the oven with a bowl of soup, and freeze well once cooled.