Pumpkinseed rye (Kürbiskernbrot) from The Rye Baker: Classic Breads from Europe and America (page 131) by Stanley Ginsberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on November 10, 2021

    This one didn't turn out for me, although I'll put it mostly down to personal error - bread stuck horribly to its bowl (very sticky dough), which didn't give it much of a chance going into the oven. Oven spring was nonexistent, and overall it didn't rise fast or well, despite the double leavening. The flavor was fine, however, it's a bit too rich of a bread for everyday given all of the seeds. May make again and remedy my errors, may not.

  • dinnermints on October 15, 2018

    Excellent. Lovely crumb, lovely flavor, overall a delightful bread. It took about at least 30min to mix the dough for 10-12 minutes, since the bowl had to be scraped down 2-3 times every minute. Well worth it, though - would make again.

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