Potato and Pumpkin Seed Bread

Today I brought a potato and pumpkin seed bread for you. A very tasty and moist bread that stays fresh for a long time. A really great combination of a fluffy, juicy crumb and the nutty taste of many pumpkin seeds. The preparation is very easy and therefore also ideal for beginners. The dough matures overnight at room temperature and only needs to be pushed into the oven in the morning. The loaf of bread consists mainly of spelled flour with a small amount of emmer whole grain flour. This recipe does not contain wheat and is therefore also well suited to people with wheat intolerance or allergies. By the way, you can find more here Wheat-free bread recipes. ♥

Kartoffel-Kürbiskern-Brot angeschnitten auf einem alten Backblech

Bread and rolls with potatoes ...

... personally, I particularly like it very much. Because with it the crumb is always nice and juicy, fluffy and has a very good freshness. Here on the blog you can already find some recipes with potatoes in the batter: My loose and juicy potato crustwho have favourited fluffy Potato rolls with buttermilk, mean easypeasy Potato Kefir Box (with potato flakes) and, as a faster version, a simple one potato bread. There is sure to be something for everyone. And if you like sweet pastries every now and then, why not try mine Sweet potato cinnamon rolls. These are juicy cinnamon rolls made from a yeast dough made from sweet potato. They become super fluffy and taste delicious!

Kartoffel-Kürbiskern-Brot angeschnitten auf einem alten Backblech

I used homemade mashed potatoes for this potato and pumpkin seed bread. This is great for using leftover potato mash leftovers. Since this case almost never happens with us, I simply prepared a little more for this potato bread on a suitable occasion and then practically guarded it. It has happened to me many times that I cooked more extra to bake with it and still it was then eaten up. (Guys in growth, who knows?) But you see, it worked and I was able to implement my recipe as planned. I divided the dough into two 0.75 kg bread molds because I wanted to give away one of them later. In any case, we like this potato and pumpkin seed bread very well and it went straight to our list of our favorite breads. That's why I give you my recommendation to bake it again very soon. ♥

Kartoffel-Kürbiskern-Brot angeschnitten auf einem alten Backblech

Ingredients for the potato and pumpkin seed bread:

(For 1 bread from the 1 kg bread pan / loaf pan 30 x 11 or 2 small loaves from the 0.75 kg bread pan.)

  • 200 g spelled flour type 630
  • 150 g spelled flour, alternatively spelled flour type 1050
  • 100 g wholemeal spelled flour
  • 50 g whole emmer flour
  • 20 g old bread, toasted & ground
  • 330 g of water
  • 240 g mashed potatoes (cooled)
  • 10 g beet syrup, alternatively whole cane sugar or coconut blossom sugar
  • 2 g fresh yeast 
  • 50 g pumpkin seeds
  • 10 g pumpkin seed oil
  • 8-10 g salt (a little less salt depending on the mashed potatoes)
  • additionally: pumpkin seeds for the baking pan

Prepare potato and pumpkin seed bread:

  1. Grease the baking pan well. Sprinkle generously with pumpkin seeds and also lightly flour. (I took fine durum wheat semolina with it.)
  2. For the dough, briefly mix the water, old bread, pumpkin seeds and all of the flour. For 30-40 minutes to Autolysis leave.
  3. Then add the mashed potatoes, yeast and the beet syrup and slowly knead for 5 minutes. Add salt and oil and knead slowly for 3-5 minutes and again for another 30-60 seconds at medium speed (I: Kenwood level 1.5).
  4. Pour into the prepared form and smooth out with a dampened spatula.
  5. Sprinkle generously with pumpkin seeds.
  6. Cover and let rise for 8-10 hours at room temperature (20-22 ° C).
  7. Preheat the oven in good time to 230 ° C upper-lower heat.
  8. Place in the preheated oven (1st shelf from the bottom) and immediately reduce the temperature to 200 ° C. Bake for about 60 minutes. (In 2 small molds, it takes about 45 minutes.)
  9. Turn the finished bread out of the mold and let it cool down on a wire rack.

PREPARATION WITH THERMOMIX®:

  1. Grease the baking pan well. Sprinkle generously with pumpkin seeds and additionally lightly flour (I used fine durum wheat semolina.).
  2. For the dough, add water, old bread, pumpkin seeds and all of the flour to the mixing bowl, 1 min./ dough kneading setting. For 30-40 minutes to Autolysis leave.
  3. Then add the mashed potatoes, yeast and the beet syrup and knead for 3 minutes / dough level. (Possibly remove from the knife beforehand with the spatula.)
  4. Add salt and oil and cook for 30-60. Knead in sec./dough level.
  5. Pour into the prepared form and smooth out with a dampened spatula.
  6. Sprinkle generously with pumpkin seeds.
  7. Cover and let rise for 8-10 hours at room temperature (20-22 ° C).
  8. Preheat the oven in good time to 230 ° C upper-lower heat.
  9. Place in the preheated oven (1st shelf from the bottom) and immediately reduce the temperature to 200 ° C. Bake for about 60 minutes. (In 2 small molds, it takes about 45 minutes.)
  10. Turn the finished bread out of the mold and let it cool down on a wire rack.

Kartoffel-Kürbiskern-Brot angeschnitten auf einem alten Backblech

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6 thoughts on “Kartoffel-Kürbiskern-Brot”

  1. Katrin Niebaum

    New favorite! Unfortunately it is really difficult to keep mashed potatoes ... Very aromatic and juicy!

    1. That makes me happy! Yes, that is also very difficult for us, even if I cook more extra. Then really has to hide the puree. 🙂
      Best regards,
      Sonja

  2. that looks delicious !! Thank you for the great recipe! I have to cook potatoes first :-)) I have to bake the bread!
    One question: would it be possible to knead pumpkin seeds into the bread dough? What do I have to consider? I'm still a beginner in bread baking and don't have that much experience. Thank you for your help!
    Kind regards Stephanie

    1. Dear Stephanie,
      Pumpkin seeds are included in the dough right from the start (50 g). 🙂 Or did you want more ...?

      Warm greetings,
      Sonja

  3. oh no… .. somehow a part of my comment that I just wrote is missing: - / wanted to ask whether I can work pumpkin seeds and also more or other grains such as linseed or sunflower seeds into the dough. Sorry!
    Kind regards Stephanie

    1. no problem. And yes, you can. Then you need a little more water. For example, if you take 50 g more seeds, I would add 25 g more water to the dough - about 50% water in relation to the seeds.

      LG, Sonja

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