Rye Bread with Pumpkin Seeds recipe - ingredients, nutrition and when to eat it
This mild bread is made with pumpkin seeds mixed into rye dough. The seeds add a lovely crunch, and the bread pairs well with bright fruit jam or cheese.
This mild bread is made with pumpkin seeds mixed into rye dough. The seeds add a lovely crunch, and the bread pairs well with bright fruit jam or cheese. It’s nice alongside a quick breakfast or a relaxed brunch.
Bread & brunch · 150 minutes to cook
Nutrition (per 116.5g serving): 257.4 kcal · protein 8.6g · carbohydrate 39.9g · fat 7.3g · sodium 839.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Lightly toast the pumpkin seeds in a pan for 2–3 minutes, then let them cool before adding them to bring out their nutty aroma.
Tips: To reheat already-baked pumpkin seed rye bread, warm it in a 180°C oven or toaster for 3–4 minutes to crisp the outside.
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Ingredients (1 serving)
- Rye bread — 1 piece
- Pumpkin seeds — 1 Tbsp
- Water — 30 ml
- Instant dry yeast — 0.5 tsp
- Salt — 0.3 tsp
- Honey — 0.5 tsp