The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kürbiskernbrot

  • Pin It
timtune's picture
timtune

Kürbiskernbrot

Hello,

Does anyone have a recipe for traditional or authentic German Kürbiskernbrot or Pumpkin seed bread?
I have seen many versions of it and am not sure which one is authentic. hmm.. wondering wat's the ratio of the rye to wheat too...

Thank you!

rmk129's picture
rmk129

Hello hillman321,
I was just thinking that you might have a response for this question submitted by timtune about German bread, given your baking background :)
.
[Does anyone have a recipe for traditional or authentic German Kürbiskernbrot or Pumpkin seed bread?
I have seen many versions of it and am not sure which one is authentic. hmm.. wondering wat's the ratio of the rye to wheat too...]

.
I am also very interested in any recipes/ideas/tips you might have for making German-style bread...although I have never been to Germany to taste the authentic bread, I absolutely love dense rye loaves packed with seeds etc. and i assume that is what most people are referring to when they talk about German bread? Any corrections on this assumption would also be welcome!
.
...................................................................................................................................
.
Quoting hillman321:
I learned to bake bread at the side of my German grandmother. My grandfather never ate store bought bread. One thing I learned from her is that as you make more bread you get a "feel" for what the bread should look, act and feel like at various stages. I started using bread machines a few years ago and this practice came in handy. There were times I am sure I would have had a hockey puck if I had not looked in on the process during each stage. Once you learn the changes you have to make for the machine you can add and forget. (Unless you forget the paddle - Super Hockey Puck or forget the yeast - Jewish Hockey Puck)

Remember, until very recently, bakers did not have digitally controlled ovens, mills that consistently produced flour the same way, or machines that would bake the bread for them. Soemtimes I like my mistakes most!!! They always taste good, they just do not have the shape for the intended use.

If you overbake it, call it a hard pretzel!!!

Mini Oven's picture
Mini Oven

First thing you should know is that the seeds have no hull, yes no hull, are green and often chopped in the bread and whole decorating the bread. There are as many recipes for pumkin seed bread as there are for sunflower bread, they taste similar and used much in the same way. Southern Austria (and the surrounding area) is the source of most of these recipes. Google under: Kärnten Kübisbrot (Kaernten Kuebisbrot) for there are many entries. The pumkin (or pumpkin) seeds are chiefly known for their oil, cold pressed and eaten cold, if added to dough would make it very green. That is why the seeds are used both in sweet breads and savory. Which recipe you choose is up to you. You might also want to check Austrian recipes or Austrian Pumpkinseeds. :) Mini Oven

Melana's picture
Melana

A friend of mine from Graz, Austria gave me this recipe:

A few of the translations may be questionable as I do not speak much German-I wonder if the wheat flour may be all purpose or bread flour. The herbs I think are coriander & fennel??If you don't like fennel try allspice. I use toasted unsalted seeds in my breads. Also I'm not sure what the abbreviation "EL" is? Anyone read German?? I am a fairly new baker & have not tried this recipe. It seems odd starting in a cold oven?? Anyone with suggestions please interject! Good luck & let me know the results. I have a very nice recipe for Austrian bread with pumpkin seeds and sunflowers, if anyone is interested (it is terrific with a good strong cheese)!
Melana

Here is a conversion site if you need it?
http://www.cooking-solutions.com/conversions.html

300g rye flour
600g wheat flour
2TL Salt
2EL honey
50g yeast
1/2 liter warm water
4EL oil -Pumpkinseed if you have (sunflower maybe)
3EL milk
(optional 100g dried apricot)
Koriander & Fenchel
150g pumpkin seeds

Mix flour & herbs
Mix honey, yeast water and oil
Mix together dry and wed ingredients
Knead 10 minutes
Rise 20 minutes covered in warm place
Punch down dough add pumpkin seeds & shape
Place in oiled pans-lightly brush on milk to tops
Put bread in cold oven with pan of water on bottom of oven
Bake 60 min 400 degrees
When done spritz with water

Mini Oven's picture
Mini Oven

TL is teaspoon and EL is Tablespoon. (Tea Löffel and Ess Löffel)
Fenchel is more like a mild anis or Licorice flavor.
I would only use pumpkin oil if you want green bread. It may sound fun at first but most think the green looks poisonous.
Thanks for the recipe! :)Mini Oven

Melana's picture
Melana

I have actually made bread that looked this way! I agree! Very funny thought though!
Melana

Marg's picture
Marg

Thanks for this recipe......I lived in Graz for two years while I taught there.  Believe me when I state that anything made with Kurbiskern ol... Pumpkin seed oil is incredible. My favourite "bread" was Kurbiskern brot and I bought small loaves fresh from the markets and bakery stalls in the various courtyard markets.  The bread in Austria is very good and is denser and more tasty then North American. It also is fresh and does not last long so it is important to eat it fast! Kurbiskernbrot has a greenish appearance - and also has seeds in it and sprinkled on top.A note on Graz, it is  the second largest city in Austria and the capital of Styria which is the center of Pumpkin growing farming country.  Organic seeds are sorted to remove any with breaks in the shells before they are baked.  The hull is quick to remove after it is roasted. Then it is ground for the oil.  Pumpkin seed oil is widely used as an everyday oil and is expensive there, just as it is in North America.  It is green when spread on bread or on a salad. My favourite salad was a gruner blatt salade mit putenstreifen and speck (exuse my Deutsch) This is a greens salad (leafy lettuce, arugula, etc.) with grilled seasoned turkey fillets and crumbled speck which is a type of bacon.  The pumpkin seed oil is often mixed with apple cider vinegar (again widely used) and herbs.  One note on this oil, it stains clothes, but is handled by putting the peice of clothing in the sunlight. The green is therefore eradicated.A Viennese specialty is pumpkin soup with some oil swirled on top, also good.I have found pumpkin seed oil in health food stores (organic please) and some larger grocery stores - health food section. It is very expensive but worth it... The nutty thick taste provides a rich change from less expensive oils. 

maggie664's picture
maggie664

Thank you Melana for the recipe which will be tried out this weekend (my husband will probably be the baker as he has become uber interested lately in bread making too). Yes, I would like to receive your Austrian bread recipe.
Thank you also Mini Oven for translations viz. TL and EL.Such was my guess but I wasn't confident enough to follow it through! Maggie664

rmk129's picture
rmk129

A big "thank you" from me too for taking the time to share and translate two great recipes! Now I am on a quest to find somewhere that I can buy pumpkins seeds. In the meantime, now that I have a great way to use them, I think I will start saving the seeds from my squash again and toasting them myself :) I will be sure to report how the loaves turn out once I have time to make them. maggie664, I would love to hear how your loaves turn out this weekend!

Melana's picture
Melana

A word of caution on the local seeds-they tend to be larger and tougher than the green type found in whole foods markets, etc. If you do try, be sure to toast them first. Test them to be sure you would like to bite into it in your bread! The Austrian bread recipe above needs a little more bread flour maybe a half cup-just add it when kneading. Enjoy!

Melana

Melana's picture
Melana

2 1/2 t Active dry yeast
1 1/3 c Bread flour
2/3 c rye flour
1/3 c wheat germ
2 T gluten flour 100%
1 t salt
1/4 t ground allspice
1/4 t rosemary
1/2 T oil
3 T honey
1 c warm water (around 120 degree)
1/8 c toasted pumpkin seeds (unsalted)
1/8 c toasted sunflower seeds (unsalted)

if in bread machine use white setting

by hand:
Combine water,honey & yeast and proof 10min stir in oil
Combine dry ingredients and add to proofed yeast mix
Knead for 10 minutes
Let rise 45- 60 minutes in greased bowl, in a warm spot until doubled

Form loaves or mini 4" long rolls and rise until doubled
Bake at 400 degrees for approx 25 minutes rolls may be shorter cook time
Good luck! I thought this was excellent with Prosiutto and Amsterdam Reserve Aged Gouda
Melana

Mini Oven's picture
Mini Oven

I have a concern with allspice. Known as piment in German, it is not a very common ingredient in Austrian recipes. Could it be bread spice instead of allspice? They are two very different flavors. :) Mini Oven

maggie664's picture
maggie664

The pumpkin seeds here in NZ I think come from China. They are already hulled and very tender when roasted. I use them in a savoury scone recipe and also in an American biccuit recipe caller Hikers' Cookies and their crunchy texture and taste are as nice as the cashews and walnuts which are also in the recipe.
The taste of the allspice ground dried berry aka pimento is supposed to be similar to a combination of cinnamon, cloves and nutmeg. botanical name is pimenta offcinalis. Melana's translation may still be on track, but I am ignorant of Austrian and German cooking/baking.

Melana's picture
Melana

I have made the Austrian with Allspice-as maggie664 described (cinnamin, cloves & nutmeg flavor) the bread however does not carry a strong flavor of this. It is an interesting combination with the rosemary, which is not really recognizable either. I had the hardest time figuring out what was in this bread when I tried it in Austria.
Melana

Mini Oven's picture
Mini Oven

Oh Key Doke. Just checking. I've got lots of seeds here. whole buckwheat too. The oil I brought with me. It makes a great bread dip too, just sprinkle with a little salt on a small plate and go for it. Keep it in the fridge. With all this discussion, I boiled up some potatoes and fried onions and drizzled everything with green oil. It was heavenly! Thanks again, :) Mini Oven

maggie664's picture
maggie664

Sorry mk129 - haven't made the kurbiskernbrot ( nor my husband) as urgent
jobs on our land took preference in the meantime.

AngloAustrian's picture
AngloAustrian

I made this bread using my breadmaker and it was wonderful.  I had to add a smidgen extra water, and used 1 teaspoon of rosemary  (didn't think 1/4 teaspoon was enough), but the end result was very authentic.  I have just come from Austria after eating bread, bread, bread, so I  believe I am qualified to say so!  Thank you!

AngloAustrian's picture
AngloAustrian

EL is ESSLOEFFEL


This is a tablespoon.


 

Mini Oven's picture
Mini Oven

It's about time this thread got reactivated.  Where did you stay in Austria?


I'm there now, but not for long, off to Costa Rica, land of corn, beans, and rice.  This ought to be interesting...   I'm wondering how much of Austria to take with me.


Mini