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Kürbiskernbrot

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Kürbiskernbrot, originally uploaded by jda127.

Two years ago or so, the NYT published a recipe for no-knead bread in their food section. (I’d provide the link, but I can’t get to the recipe anymore without buying the NYT on-line or some such silliness.) I cut it out and thought about it for a while but it took the recommendation of a friend here in town a couple of weeks ago for me to finally make it.

I used the step-by-step process illustrated by the Steamy Kitchen blog and immediately upped the ante. The original recipe calls for 3 cups of bread flour. White bread is boring. Steamy Kitchen uses 1/2 cup of whole wheat and I opted for a full cup. This pic here showcases my second loaf, to which I added a generous handfull of shelled pumpkin seeds.

It is fabulously tasty bread and the pumpkin seeds give it a little texture and crunch. Their flavor, mixed with the bread and topped with butter, transports me to Germany and is much cheaper than airfare!

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Written by Jennifer

April 26, 2009 at 10:41 pm

Posted in German

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2 Responses

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  1. Boo Hoo for no recipe!

    Not that I am in favour of you paying money for it — or for back issues of the NYT.

    I am allergic to yeast – and when I read “no-knead” I automatically think “no yeast”, as well. Which I have discovered is not necessarily true.

    But that is a really, really good looking loaf of home-made bread!
    Well done.

    I was going to leave you my e-address, with an impassioned plea for the recipe – but having convinced myself otherwise – please do not send it to me if it has yeast as an ingredient.

    Janey

    Janey

    June 13, 2009 at 4:46 pm

  2. Janey–sorry for the bummer. It indeed has yeast in it–though a *very* small amount for a loaf of breakd (1/4 tsp).
    Jennifer

    Jennifer

    June 14, 2009 at 2:42 pm


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