The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kürbiskernbrot

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 :)
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[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...]

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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!
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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

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!

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.

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.

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