📝 About This Recipe
This authentic Kürbiskernbrot captures the heart of German baking with its dense, moist crumb and an incredibly crunchy, nutty exterior. Featuring a blend of high-quality rye and wheat flours, the bread is enriched with toasted pumpkin seeds and a touch of dark malt for that signature deep, earthy flavor found in traditional Bavarian bakeries. It is a nutritional powerhouse that offers a satisfying chew and a nutty aroma that will fill your entire home as it bakes.
🥗 Ingredients
The Seed Soak (Soaker)
- 150 grams Raw pumpkin seeds (Kürbiskerne) (unsalted)
- 100 ml Lukewarm water (to soften the seeds)
- 10 grams Fine sea salt (included here to control enzyme activity)
The Dough Base
- 300 grams Bread flour (Type 550) (high protein content)
- 200 grams Rye flour (Type 1150) (provides the characteristic German tang)
- 7 grams Active dry yeast (one standard packet)
- 1 tablespoon Barley malt syrup or honey (for color and yeast activation)
- 250 ml Warm water (approximately 38°C or 100°F)
- 2 tablespoons Pumpkin seed oil (authentic Styrian oil adds deep green color and richness)
- 1 teaspoon Apple cider vinegar (mimics the acidity of a sourdough starter)
Topping & Finish
- 50 grams Raw pumpkin seeds (for coating the crust)
- 2 tablespoons Water (in a spray bottle for steam)
👨🍳 Instructions
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1
Start by preparing the 'Soaker': In a small bowl, combine 150g of pumpkin seeds, 100ml of lukewarm water, and the salt. Let this sit for at least 1 hour; this prevents the seeds from drawing moisture out of the dough later.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour and rye flour until well combined.
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3
Create a well in the center of the flour. Pour in the 250ml of warm water, the yeast, and the barley malt syrup. Stir gently in the center to dissolve the yeast and let it sit for 5-10 minutes until foamy.
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4
Add the pumpkin seed oil and apple cider vinegar to the yeast mixture. Using a dough hook or a sturdy wooden spoon, begin incorporating the flour into the liquid.
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5
Add the soaked pumpkin seeds (and any residual liquid from the bowl) into the dough. Mix on low speed for 3 minutes until a shaggy mass forms.
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6
Increase the mixer speed to medium and knead for about 6-8 minutes. The dough will be stickier than pure wheat bread due to the rye content; do not be tempted to add too much extra flour.
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7
Lightly grease a large bowl with a drop of oil. Shape the dough into a ball with wet hands, place it in the bowl, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 60-75 minutes, or until doubled in size.
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8
Turn the dough out onto a lightly floured surface. Gently degas it by pressing down. Shape it into an oval loaf (Brotlaib) or place it into a greased 25cm loaf pan.
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9
Brush the top of the loaf generously with water. Spread the remaining 50g of pumpkin seeds on a flat plate and press the top of the damp loaf into the seeds so they adhere firmly.
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10
Place the loaf on a parchment-lined baking sheet (or back in the pan). Cover and let it proof for another 30-45 minutes.
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11
Preheat your oven to 220°C (425°F). Place an empty metal tray on the bottom rack of the oven while it preheats.
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12
Using a sharp serrated knife or a baker's lame, make one long vertical slash down the center of the loaf, about 1cm deep.
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13
Slide the bread into the oven. Carefully pour half a cup of water into the hot tray at the bottom to create steam, then immediately close the door. Bake for 10 minutes.
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14
Reduce the oven temperature to 190°C (375°F) and continue baking for 35-40 minutes. The loaf is done when it sounds hollow when tapped on the bottom and the internal temperature reaches 95°C (203°F).
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15
Transfer to a wire rack and allow the bread to cool completely (at least 2 hours) before slicing. This is crucial for rye-based breads to set their crumb structure.
💡 Chef's Tips
For the best flavor, use dark green Styrian pumpkin seed oil (Kürbiskernöl); it gives the bread a unique nutty depth. If you don't have rye flour, you can use whole wheat flour, though the texture will be less traditional. Ensure your water is not too hot (above 45°C), or you risk killing the yeast. To get a professional crust, spray the oven walls with water every 3 minutes during the first 10 minutes of baking. Store the bread in a paper bag or a wooden bread box to maintain the crust's crunch; avoid plastic bags which make it soft.
🍽️ Serving Suggestions
Slather with salted German butter and a sprinkle of chives for a classic 'Abendbrot'. Pair with a sharp Bergkäse (mountain cheese) and thinly sliced Black Forest ham. Serve alongside a creamy pumpkin soup to double down on the seasonal flavors. Lightly toast a slice and top with avocado and a poached egg for a modern breakfast. Enjoy with a cold glass of Hefeweizen or a dry Riesling.