Name: Pumpkin & Sunflower Seed Ryebread with Hemp Guacamole
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 16
Cuisine: American
Ingredients: 2 1/2 cups (300 g) flour of choice; 1 cup (125 g) rye flour; 1 Tbs sweetener of choice (agave, maple, etc.); 2 tsp baking powder; 2 tsp baking soda; 1/2 cup (120 ml) olive extra virgin oil; 2 cups (480 ml) lukewarm water; pinch salt; 2 Tbs flaxseeds; 1 cup (140 g) pumpkin seeds plus more for sprinkling; 1 cup (140 g) sunflower seeds plus more for sprinkling; 2 ripe avocado; 1 onion finely chopped; 1 large hand of cilantro coarsely chopped; 2 gloves garlic; 250 g (8 oz) cherry tomatoes sliced halved; 1 Tbs olive oil extra virgin oil; 1 Tbs apple cider vinegar; 2 Tbs Lemon juice; 1/2 cup (60 g) shelled hemp seeds + more for garnish; salt pepper to taste

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Pumpkin & Sunflower Seed Ryebread with Hemp Guacamole – rustic, crunchy bread with soul!

There are days when I simply crave for a rustic bread. Not the soft, floppy kind of bread that we are so often finding in shops. Something firm, something with taste, from good ingredients, crunchy… with a soul! A bread like this appears to be very difficult to find. Sometimes you think there is one, only to realize that it is just some seeds sprinkled on top the same fluffy disappointment.

Best chance of not getting disappointed: do it yourself. I love pumpkin and sunflower seeds, so they were a must to go in.

I experimented a bit and found that a combination of flours, olive oil, water make a good dough. Not the typical bread dough, I guess, but good nonetheless.

I had that bread with a good self-made guacamole. As you know, I love avocado and I could keep eating this stuff day-in day-out.

However, this one should be a little special, so I took the basic guacamole recipe and added hemp seeds. It add a bit of a unique flavor and is simply a healthy extra. Don’t ask how long the bread and guacamole lasted 😉

Pumpkin & Sunflower Seed Ryebread with Hemp Guacamole

Yield: 16

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Pumpkin & Sunflower Seed Ryebread with Hemp Guacamole - rustic, crunchy bread with soul!

Ingredients

For the Pumpkin & Sunflower Seed Ryebread:

2 1/2 cups (300 g) flour of choice
1 cup (125 g) rye flour
1 Tbs sweetener of choice (agave, maple, etc.)
2 tsp baking powder
2 tsp baking soda
1/2 cup (120 ml) olive extra virgin oil
2 cups (480 ml) lukewarm water
pinch salt
2 Tbs flaxseeds
1 cup (140 g) pumpkin seeds plus more for sprinkling
1 cup (140 g) sunflower seeds plus more for sprinkling

For the Hemp Guacamole:

2 ripe avocado
1 onion finely chopped
1 large hand of cilantro coarsely chopped
2 gloves garlic
250 g (8 oz) cherry tomatoes sliced halved
1 Tbs olive oil extra virgin oil
1 Tbs apple cider vinegar
2 Tbs Lemon juice
1/2 cup (60 g) shelled hemp seeds + more for garnish
salt pepper to taste

Instructions

For the Pumpkin & Sunflower Seed Ryebread:

Preheat oven to 395°F (200°C), prepare a 1o in (25 cm) baking dish with parchment paper.
In a bowl combine the flour, olive oil, flaxseeds, salt, baking powder + soda, sweetener, seeds, and water with a spatula to a sticky dough.
Fill the dough in the prepared dish, sprinkle with some pumpkin and sunflower seeds bake for 45 minutes.
Let cool a bit, enjoy a slice or more with the guacamole on top!

For the Hemp Guacamole:

Simply mash the avocados in a bowl with a fork, add the chopped cilantro and all the other ingredients. Mix again, sprinkle with some hemp seeds. Chill in the refrigerator until served with bread.

Nutrition Information:

Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 190Total Fat: 11gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9.2gCholesterol: 0mgSodium: 412mgCarbohydrates: 20gFiber: 5.4gSugar: 1.8gProtein: 3.8g

Julia Jolliff

Monday 11th of May 2015

What a healthy toast idea! I love the seeds and the guacamole.This would be a good way to start the day.

Florian @ContentednessCooking

Tuesday 12th of May 2015

Agreed, Julia! Glad you like the recipe!

Alisa Fleming

I can just taste the bold flavors of all this seedy goodness Florian! Brilliant recipe creation and pairing.

Glad you like the recipe, Alisa! I'm pretty sure this bread and the guacamole are to your taste.

Manila Spoon

Another gorgeous bread and love the extra crunch from the seeds and I bet the olive oil added a lot of flavor! Pinned and yummed. :)

Pam Armstrong Greer

Mmmm - haven't made rye bread in a while!

Let me know how it works, Pam!

Katie @ Recipe for Perfection

Wow, that's some seriously crunchy looking bread. I wonder if you could roll it out really thin and make crackers?

Katie, I haven't tried this before, but I think it might work well. Let me know how it turns out!