Kürbiskernbrot

Regular readers will remember that we recently made the New York Times recipe for no-knead bread and that the dough was too wet. This weekend, we followed the same recipe but measured the ingredients by weight:

430 grams of flour
345 grams of water
1 gram of yeast
8 grams of salt

The dough is a much better consestency when measured by weight than by volume. If you make this bread, measure your ingredients by weight.

We mixed all the ingredients in a bowl and let them sit for 18 hours. Then we removed the dough from its bowl, folded the dough twice, and placed it on a towel covered with raw pumpkin seeds. After letting it rise for 2 1/2 hours, we dumped the dough into a preheated cast iron skillet, topped the dough with more pumpkin seed, and baked at 450 degrees for 30 minutes. Finally, we removed the lid and baked 20 more minutes. Viola: Kürbiskernbrot.

The result is one of the best breads I have ever eaten. The crust is fantastic. Yum! The pumpkin seeds to tend to go all over the place when you cut the bread, but then you can still gather up the roasted seeds and eat them.

N.b. This is not really Kürbiskernbrot because the seeds are only on the outside.

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