Međimurec - Bread with pumpkin oil and seeds
Ingredients
- 2 cups wholemeal oat flour
- 0.75 cups of plain wheat flour
- 1 cup of oat bran
- 1 cup of oatmeal
- 600 ml Buttermilk
- 30-50 ml cold-pressed pumpkin seed oil
- 1 teaspoon Himalayan salt
- 2 teaspoons of baking soda
- 1 packet Docela baking powder
- 2 teaspoons black molasses
- 80 grams of pumpkin seeds
Method
- Mix buttermilk, pumpkin seed oil and molasses. Mix well to dissolve the molasses.
- In another bowl, mix all the dry ingredients, then slowly add the buttermilk mixture. Let the ingredients combine well. Do not mix for too long or the bread will become tough.
- Pour the bread into a buttered mold. Preheat the oven to 200°C.
- Bake the bread for 45-50 minutes. After baking, let the bread "rest" in the pan, then turn it out onto a wire rack to cool. Enjoy your meal 🙃
I was thrilled with Irish bread with Guinness, so I came up with a "Međimurje" version (the association is purely due to the homemade pumpkin seed oil) and without beer. Of course, whoever wants to, go ahead, but I wouldn't add dark beer to this recipe.
In another bowl, mix all the dry ingredients, then slowly add the buttermilk mixture. Let the ingredients combine well.
Do not mix for too long to prevent the bread from becoming hard.
Pour the bread into a buttered mold.
Preheat the oven to 200°C.
After baking, let the bread "rest" in the mold, then turn it out onto a wire rack to cool.
This Međimurec dish goes well with all meals of the day.
How did the recipe turn out for you?
