- 500 g Küchenmeister Pumpkin Seed Bread Mix
- 170 ml water
- 180 ml buttermilk
- 45 g frozen Italian herbs (defrosted)
Instructions for ovens:
Knead the ingredients together for ca. 10 minutes, or until a smooth and elastic dough forms. Sprinkle the dough with some flour, cover it with plastic wrap and leave it to rise for 30 minutes.
Place the dough in a greased loaf pan, or shape the dough into a loaf shape and place it on a lined baking sheet. Cover the dough, and leave it to rise in a warm place for ca. 30-45 minutes, or until the volume has doubled.
Preheat the oven (conventional 230°C / fan 210°C). Brush the dough with water, score it and place it in the oven. After 10 minutes reduce the oven temperature by 30°C and continue baking the bread for ca. 45 minutes. Remove the bread from the oven, and place it on a wire rack to cool.
Instructions for breakmakers:
First place the water, followed by the remaining ingredients into the machine. Select a program with a total time of 2.5-3 hours.