The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tiroler Kuerbiskernbrot - Tyrolean Pumpkin Seed Mini Breads

hanseata's picture

Tiroler Kuerbiskernbrot - Tyrolean Pumpkin Seed Mini Breads

340 g milk, at 95 F/35 C
6 g instant yeast
50 g rye flour
300 g spelt flour
150 g Italian 00 soft wheat flour (or pastry flour)*
10 g salt
5 g sugar, (1 tsp.)
30 g pumpkin seed oil (or other vegetable oil)
150 g pumpkin seeds, toasted
water or milk, for adjustments
1 egg, slightly beaten, for egg wash

Dissolve yeast in warm milk. Add to all other dough ingredients in mixing bowl. Mix together for 1 - 2 min. by hand or with mixer at low speed, until ingredients come together. Let dough rest for 5 min.

Knead dough for 2 min. at medium-low speed, adjusting with some water or milk as needed, dough should be smoother but still sticky. Continue kneading for another 4 min., the last 20 sec. at medium-high speed (or more vigorously by hand). Dough should be still somewhat sticky. Prepare clean, lightly oiled bowl.

Stretch and fold in bowl or on lightly floured work surface 4 times with 10 min. intervals (total time 40 min.) After last stretch and fold maneuver, cover bowl and immediately place into refrigerator for overnight fermentation (or up to 3 days).

Remove dough from refrigerator 2 hrs. before using.

Preheat oven to 410 F/210 C, including steam pan. Divide dough into 6 equal parts. Shape into boules or rolls and place seam side down on parchment lined baking sheet. Brush with egg wash.

With scissors, make 8 incisions around rim of each bread (see photo). Then, with small round cookie cutter, press down in the middle to create flowerlike shape. Spray lightly with oil, cover and proof for 30 - 45 min., or until breads are 1 1/2 times their original size.

Bake (with 1/2 cup hot water in steam pan) for 12 min., rotate baking sheet 180 degrees and remove steam pan. Continue baking for another 13 min., until breads are deep golden brown, sound hollow when knocked at bottom, and register at least 200 F/93 C.

* it is important to use low protein flour (Italian Tipo 00, pastry flour or some similiar soft wheat low gluten flour) - I tried it with all-purpose flour, but the consistency was not right!

This recipe is my adaptation from Richard Ploner's "Brot aus Suedtirol".

Floydm's picture


dmsnyder's picture


Noor13's picture

I was sure I already posted an answer to this thread....

Anyways I love pumpkin seeds. We use them in Austria a lot and I love them toasted on bread. Your little bread rolls look great:)

Mini Oven's picture
Mini Oven

And I was wondering if you were in Austria or GB?  You posted under the Blog, this is a double in the forum topics.   The blog is here:


hanseata's picture

Evelyn/Noor, I posted the (a little shortened) recipe from my "Brot & Bread" blog again here in TFL's recipe exchange, so that people who didn't read my blog entry can find it, too.


LucyBee's picture

Hello all,

I'm new to baking and new to the site.

Instead of pastry flour would White Lily AP work in this recipe?



hanseata's picture

Hi, LucyBee,

I asked the all-knowing Uncle Google and found out, that White Lily AP is a soft wheat flour with low protein content, so it's basically a pastry flour even though it's labeled all-purpose.

Therefore I think you can use White Lily AP for the Italian Tipo 00 - it should work just fine.

Don't hesitate to ask if something else is unclear - and let me know how your breads turned out.

Good luck with your baking,



LucyBee's picture

Thank you Karin,

I will try this recipe next week with White Lily.

I did make you seeded German roll with Caputo 00 and it came out very well, except that mine did not brown so much even though it was done.

Thank you for these recipes. Every year we go to this farm call Der Schafhof in Amorbach and the breakfast there are so good. They serve an astounding variety of bread and the pumpkin seed roll is one of my fav.

I have been looking for an uncomplicated recipe for a while now and then just found your postings.

I have just started baking this june, and it's getting a bit addictive.

Again thanks for the recipes,


hanseata's picture

Lucy, try putting the sheet pan on the next higher rack in the oven when you bake the German rolls next time. With the egg wash they should become golden brown. I also use the Caputo Italian flour.

I have been in Amorbach many years ago, the area is quite beautiful. You can really get great breakfast in many country inns - when they haven't "modernized" their menu to packaged cereal, packaged jams and other pre-fabricated stuff. I especially hate those tiny butter packages that always make your fingers greasy when you open them.