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Styrian Kürbiskernbrot
Pumpkin seed rye loaf
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
- 7 oz green pumpkin seeds
- ½ cup hot water
For the dough
- 12 ½ oz strong white bread flour
- 5 ½ oz rye flour
- ¼ oz dried yeast
- ⅓ oz salt
- 1 tbsp sugar
- 1 ¼ cups lukewarm water
- 1 tbsp cider vinegarfor a mild sour note
- 1 tbsp pumpkin seed oil
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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.
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