Recipe Ideas
Latvian Rye Bread with Pumpkin Seeds
We chose this recipe as our first for several reasons. First, Rolands is a first-generation American. He is also Latvian. His DNA revealed that he is 98% Latvian!
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Recipe Ideas for Spunks™ Brand Spicy Roasted Organic Pumpkin Seeds
Send us your own recipe idea, and we will try it out. If we like it, we will post it here on our recipe page and send you a Spunks™ Snack-Pak.
Spunks is a wonderful soup topper!
Sprinkle Spunks™ brand spicy roasted organic pumpkin seeds on soups instead of crackers for a crispy, healthy and delicious soup topper.
1/4 cup added to your soup will add 14g protein and 3g dietary fiber!
A handful of Spunks on your salad taste great!
Spunks™ brand spicy roasted organic pumpkin seeds are a hearty, crisp and flavorful topping for salads.
Spunks™ are roasted in our unique way. Crunchy, crispy and healthy, even though it feels like you are eating a sinful snack.
Our organic roasted seeds also have a deliciously spicy kick from our all natural blend of spices.
Topping your salad with Spunks™ will add protein, fiber and other essential and beneficial nutrients.
Just eat Spunks by themselves with your favorite beverage!
But when all is said and done, we still enjoy snacking on Spunks™ straight from the bowl or with an ice cold beverage.
It is a healthy, low-fat and natural food that tastes like an indulgent snack!
One serving of our Spunks™ brand spicy pumpkin seeds contains 220 calories packed with vitamins and minerals your body needs to run its best.
Enjoy!
Allow two days to prepare as you’ll want to put the dough together and let it rise overnight in a warm place and then bake it the morning.
Size: 1 loaf (I use a 9 1/4” x 5 1/4” x 2” loaf pan)
Equipment: KitchenAid stand mixer with the hook attachment
Ingredients:
1 cup Wheat Flour
1 cup Whole Grain Wheat Flour
1 cup Whole Grain Dark Rye Flour (for the flours, I use Bob’s Red Mill)
Starter from your last loaf or from a friend
1 5oz bag of Naked Spunks
3 Tablespoons of honey
1 teaspoon salt
2 3/4 cups of room temp water
Instructions:
Mix all ingredients together until creamy (heavy cream consistency). I cover my bowl with Saran Wrap and then a towel and put it in a warm area. It can be done in one day if you can allow 10 hours for the rise before baking, yet I just put it together in the evening and place in a warm spot overnight.
Preheat your oven to 375 F or 190 C.
Spray your loaf pan with oil. Pat down the dough and save a bit for a starter for your next loaf. Pour the remainder into the loaf pan and bake for 80 minutes. Turn off the oven, yet leave the bread in it for 1 hour.
Voila!
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