Kurbiskernbrot
(pumpkin Seed Bread)

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1 loaf of Kurbiskernbrot

1+2/3 c. plus 2 tbsp. Buttermilk,
7 oz. Dinkelmehl, (spelt flour) see note
1 pkg. dried Yeast,
1 tbsp. Salt,
1 tbsp. Sugar,
11 oz. all Purpose whole Wheat flour,
2+1/2 oz. Pumpkin Seeds.


Warm (luke warm) the Buttermilk and Pumpkin Seeds in a pot.

Mix Flour, Yeast, Salt and Sugar in a bowl, add luke warme Buttermilk.
Kneede to a smooth dough, about 4 to 5 min.

At the end of the kneeding process add 2/3 or 1+3/4 oz. of the Pumpking seed in the dough and keep kneeding till well mixed in.

Cover bowl with a towel, let dough stand and rise in a warm place for 1 hour.

Pre-heat the Oven at 450 degrees.

Meanwhile kneed the dough again for a short time and shape into a oval loaf.

Place on a greased and flour dusted Backing sheet, sprinkle the rest of the Pumpkin seeds, (3/4 oz.) over the Bread.

Bake the Bread for 15 min. at 450 degrees, lower the temperature to about 375/380 degrees and bake for another 30 min.

Dinkelmehl is from a Dinkelcorn, (Spelt in English) a very old ancient type of today's Wheat, ground Dinkel prospers these days because of its Health/Natural food usage and has a lot to do with Health conscious meals, also it has a lot of Food values and easy to digest.  Most of all Dinkel is the Wheat which keeps the hull closed so the nutrition is not affected by unhealthy agents in the Air and also plays a great part in a healthy Diet.



Preperation time: 20 minutes.
Time for the Bread dough to rise: 1 hour.
Time to bake the Bread: 45 minutes.

Translated by Monika B.

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