Wholemeal bread with pumpkin seeds

Wholemeal bread with pumpkin seeds

Taking up the recipe of the passionate bread baker Cilli Reisinger (Reisinger 2015: 28) we have a great wholemeal bread recipe for you today. Why is wholemeal bread with pumpkin seeds so nutritious? On the one hand because of the wholemeal flour, which in contrast to white flour still contains all the important vitamins and minerals. On the other hand, pumpkin seeds are “small nutrient bombs”: in addition to the high content of fat and some phytochemicals, they contain “almost 30 percent protein, vitamins A, B and E, plenty of zinc, phosphorus, iron, magnesium and some active substances that have not yet been deciphered[1].

Ingredients (for 3 breads in loaf pan) Wholemeal bread with pumpkin seeds

For the “first dough”:

  • 150 g sourdough
  • 250 g wholemeal flour
  • 250 ml lukewarm water
  • 40 g yeast

For the bread dough:

  • 500g wholemeal rye flour (grind all flours fresh with your Salzburg grain mill)
  • 500 g whole wheat flour
  • 500 g whole wheat flour (sieved)
  • 100 g pumpkin seeds (chopped with a knife)
  • 2 tablespoons salt
  • 1 tablespoon caraway, 1 tablespoon aniseed, 1 tablespoon fennel, 1 tablespoon coriander (alternatively 4 tablespoons bread spice)
  • 1 l lukewarm water
  • whole pumpkin seeds for sprinkling


Mix the sourdough (“first dough”; the day before baking):

Mix sourdough and wholemeal flour in lukewarm water and let rest overnight. I’d leave it covered.

The next day:

Knead all ingredients in a large bowl into a dough and leave to rise for about 30 minutes. The dough should be rather soft. Grease and flour 3 loaf pans, fill in the dough, sprinkle with pumpkin seeds and allow to rise again.

The total baking time is about 75 minutes. Preheat the oven to 220°C and bake the bread for about 20 minutes. Then switch back to 180°C when the bread has a nice crust. In the last 15 minutes, take the bread out of the loaf pans and finish baking.



Reisinger, C. (20156): Cilli Reisingers Brotbackbuch. Einfach gute Rezepte vom Bauernhof. Innsbruck: loewenzahn, S. 28

[1] Münzing-Ruef, I. (2000): Kursbuch gesunde Ernährung. Die Küche als Apotheke der Natur. München: Zabert Sandmann GmbH, S. 456