Germany Kürbiskernbrot (Pumpkin Seed Bread)
Kürbiskernbrot, or pumpkin seed bread, is a popular German bread known for its hearty texture and nutty flavor. Made with a mix of wheat or rye flour, this bread is enriched with pumpkin seeds both inside the dough and sprinkled generously on top, creating a delightful crunch with every bite. The seeds add a rich, earthy taste and are often combined with other wholesome ingredients such as whole grains or spelt flour for added texture and nutrition. Kürbiskernbrot is typically enjoyed as part of a traditional German breakfast or dinner, served with butter, cheeses, cold cuts, or spreads. Its robust flavor and satisfying texture make it a versatile choice, perfect for both sweet and savory toppings. This bread reflects Germany’s rich baking tradition, which celebrates natural ingredients and the craft of bread-making.
Recipe Servings: 16
+ 2 hours resting
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 cup whole wheat flour
- 1 ¼-oz (7-g) packet instant dry yeast
- 2 Tbsp (22 g) brown sugar
- 1 tsp (6 g) salt
- ½ cup (72 g) and 2 Tbsp (20 g) shelled pumpkin seeds, divided
- 1¾ cups (414 ml) warm water
- Cooking oil, as needed for greasing
- 1 egg
- 1 Tbsp (15 ml) water
Directions
- Whisk together all-purpose flour, whole wheat flour, yeast, brown sugar, salt, and ½ cup (72 g) pumpkin seeds in a large bowl.
- Stir in water, mixing until a wet dough forms and there are no pockets of dry flour.
- Turn dough out onto a generously floured work surface and knead it for 5–8 minutes, until smooth and elastic.
- Place dough into a greased bowl, cover it, and let it rest in a warm place for about 60 minutes or until doubled in size.
- Shape dough into a round or oval shape and gently spread the top edges down the sides and underneath, to create tension on the top. All the seams or edges of the dough should be tucked underneath.
- Place dough on a baking sheet lined with parchment, cover it, and let it rest for 30–60 minutes. The dough is done resting once an indent made by your finger into the dough springs back after 2–3 seconds.
- Preheat oven to 375°F (191°C).
- Whisk together egg and water in a small bowl to create the egg wash and then brush the top and sides of the loaf with it.
- Sprinkle loaf with the remaining 2 tablespoons (20 g) pumpkin seeds and press them down gently.
- Bake loaf for 30–35 minutes, until it is golden-brown and sounds hollow when tapped on the bottom.
- Remove loaf from the oven and place it on a rack to cool for at least 60 minutes before slicing.
Notes
- The pumpkin seeds going into the loaf can be toasted on the stovetop or in the oven. This will enhance their nutty flavor. But don’t toast the seeds that go on top of the loaf because they will get toasted as the loaf bakes.
- Store the bread at room temperature for up to four days or freeze it for up to three months, wrapped tightly in plastic and then aluminum foil.
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