Pumpkin Seed Bread

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Pumpkin Seed Bread
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45 min.
ready in 2 h. 50 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Besides valuable proteins, pumpkin seeds provide phytosterols. The bioactive substances can have a preventive effect on prostate problems and bladder problems or even alleviate them. On average, pumpkin seeds provide up to 30% of your daily protein requirement. They also contain a variety of valuable fatty acids that are good for the heart and blood vessels.

Serve this on the side of a meal or use this bread for sandwiches and toasts!

1 loaf contains
(Percentage of daily recommendation)
Calorie129 kcal(6 %)
Protein4.6 g(5 %)
Fat3.94 g(3 %)
Carbohydrates19.34 g(13 %)
Sugar added0 g(0 %)
Roughage0.8 g(3 %)
Vitamin A0.09 mg(11 %)
Vitamin D0 μg(0 %)
Vitamin E0.08 mg(1 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.19 mg(17 %)
Niacin3.39 mg(28 %)
Vitamin B₆0.04 mg(3 %)
Folate87.15 μg(29 %)
Pantothenic acid0.37 mg(6 %)
Biotin0.24 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.09 mg(0 %)
Potassium80.76 mg(2 %)
Calcium6.66 mg(1 %)
Magnesium33.16 mg(11 %)
Iron1.52 mg(10 %)
Zinc0.68 mg(9 %)
Saturated fatty acids0.6 g
Cholesterol0 mg


1 ½ ounces
Fresh yeast (or 7 g dried yeast)
4 ½ cups
1 level teaspoon
2 tablespoons
1 cup
All purpose flour (for working the dough)
How healthy are the main ingredients?
sugarsaltPumpkin seed

Preparation steps

For the yeast starter, dissolve the yeast in 2 tbsp lukewarm water with a pinch of sugar and add enough flour to form a soft dough. Cover and leave in a warm place for around 20 minutes to start working (the starter should develop cracks in the surface).

Knead in the rest of the flour, the salt and oil and up to 7 oz lukewarm water. The dough should be fairly soft and sticky. Cover and leave to rise for a further 40 minutes.


Knead again with floured hands and add a little flour if needed. Add half of the pumpkin seeds and knead into the dough.

Divide the dough into two pieces and shape each into a round loaf on a floured surface. Flour two proofing baskets and sprinkle the rest of the pumpkin seeds in the bottom. Place the loaves in the baskets and brush with a little water. Cover with a cloth and leave for a further approx. 20 minutes to rise. If you don't have a proofing basket, proof in a covered bowl.


Heat the oven to 400°F and place an oven-proof dish of water in the oven. Line a baking tray with grease-proof paper.

Turn the loaves out onto the baking tray and bake for approx. 45 minutes until golden brown and crusty. Remove from the oven and leave to cool completely.