Pumpkin Seed Bread

For the pumpkin seed bread, briefly roast the natural pumpkin seeds in a pan without fat. Mix all ingredients together and knead with the lukewarm water to a medium-stiff dough. Let rise at room temperature for 30 minutes. Preheat the oven to 220°C. Knead the dough and shape it into a loaf or bun. Place on a baking tray covered with baking paper and let rise again. The dough should rise by a third. Bake at 220°C for about 1 hour until brown. Then let the pumpkin seed bread cool on a rack.

The pumpkin seed bread tastes good with fresh nuts or just thickly spread with butter or lard.

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