I saw the German-Style Seeded Rye Bread prepared on Milk Street and would like more clarification on the type of pumpkin seeds to use - salted or unsalted. Also, do you recommend organic or non-organic? Would appreciate your input since I am anxious to try the recipe.
Thank you.
Have a question for Milk Street experts?
Get trusted advice from the cooks, editors, and recipe developers behind Milk Street.
Ask a Question
Don’t have an account?Sign up
Join the conversation
Sign in to join the conversation.
COMMENTS
Be the first to comment.