Pumpkin, Goat’s Cheese and Sage Madbrød with Rosemary Walnut Gremolata Recipe

Try this delicious Madbrød or 'food bread' - a Danish take on a pizza - created by Ella McCausland, author of 'Nutmegs, Seven' food blog

  • Whole Grain Goodness

    Prep Time

    2 hours 25 mins

  • Whole Grain Goodness

    Cook Time

    30 mins

  • Whole Grain Goodness



  • Whole Grain Goodness

    Cost Per Serving


Nutrition Per Serving

  • Calories435 kcal


    Calories are a measure of the amount of energy in food and drink. Your weight depends on the balance between how much energy you consume and how much energy you use up. If you eat or drink more than you use you can gain weight. If you don’t eat enough you can lose it.

  • Fat14.2g


    Your body wouldn’t function without fat. Fat is an essential part of a healthy balanced diet. It provides fat soluble vitamins and essential fatty acids. But as fat is a rich source of energy (calories), it can easily contribute to weight gain.

  • Saturates5.3g


    On average as a nation it seems we’re consuming too much saturated fat. Eating too much can increase your cholesterol, which is a risk factor for heart disease. Replacing saturated fats with unsaturated fats can help maintain healthy cholesterol levels, and reduce the risk of heart disease.

  • Carbs67.8g


    Starchy foods like bread, breakfast cereals or potatoes are a good source of carbohydrate and should make up just over a third of the food you eat. When eaten, carbohydrates are broken down into glucose, which is used to fuel cells in your body like brain and muscle cells. Some people think starchy carbohydrates are fattening, but gram for gram it contains less than half the calories of fat. Choose whole grain or high fibre varieties where you can as they often contain more nutrients.

  • Sugars2g


    On average in the UK we eat too much sugar. Foods and drinks high in sugars are not needed in the diet. So if you have them, make sure they're infrequent and in small amounts, or you risk tooth decay or obesity.

  • Fibre7g


    Fibre is classed as a carbohydrate and you should aim to eat 30g fibre each day. Eating plenty of fibre is good for your digestive health and is associated with a lower risk of heart disease, stroke, type 2 diabetes and some cancers.

  • Protein18.1g


    All cells and tissues contain protein, so it’s essential for growth, repair and good health. Protein from animal sources such as meat, fish, eggs and dairy products contain all the essential amino acids (the building blocks of protein) needed by the body. If you're vegetarian or vegan, you can get the protein you need through eating a variety of different plant sources such as pulses, nuts and cereals.

  • Salt2g


    A small amount of salt is needed in your diet but too much can raise your blood pressure, which increases risk of health problems such as heart disease and stroke. Adults shouldn’t eat more than about 1 teaspoon (6g) per day – and that includes salt already in the foods you eat, not just the salt you add, so check nutrition labels on food packs.

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Whole Grain Goodness


  • For the dough:
  • 400g wholemeal bread flour, plus extra for dusting
  • 100g whole rye flour
  • 2 tbsp linseeds, poppy seeds, sunflower seeds, or a mix
  • 10g salt
  • 7g sachet instant yeast, or 20g fresh yeast
  • 300ml tepid water
  • 4 tbsp fine cornmeal/polenta, for dusting
  • For the topping:
  • Rapeseed oil, for drizzling
  • 200g pumpkin, deseeded and cut into 4mm slices
  • 150g soft goat’s cheese
  • 8 fresh sage leaves
  • ½ tsp smoked paprika
  • A few gratings of fresh nutmeg
  • Freshly ground black pepper
  • 15g walnuts
  • Zest of 1 lemon
  • 2 tbsp fresh rosemary needles, finely chopped


  1. Put the flours and seeds in the mixing bowl of an electric mixer fitted with a dough hook, if you have one, or a large bowl if you don't. Put the salt on one side of the flour and the yeast on the other (crumble it into pieces if using fresh yeast). Add the water and bring together to form a dough. Knead well on a floured work surface for 5-10 minutes until the dough is soft and elastic (add a little more water if necessary). Put the dough back in the bowl, cover with a tea towel and leave to rise until doubled in size (around 1-2 hours, depending on room temperature).
  2. When the dough has risen, knock the air out of it by kneading briefly, then leave it to rise until doubled in size again (around 1-2 hours).
  3. When the dough has doubled, gently tip it out onto a work surface dusted with flour and half the cornmeal, then divide it into 2 pieces. Roll each out into a rectangle around 1.5cm thick.
  4. Pre-heat the oven to 210°C. Dust a large baking sheet with flour and the remaining cornmeal. Place the pieces of dough on top, a little apart. Drizzle the dough lightly with rapeseed oil and rub it over the surface. Arrange the sliced pumpkin over the top of the dough, leaving a few gaps. Crumble over the goat’s cheese, filling some of the gaps between the pumpkin pieces, and dot with the sage leaves. Sprinkle with the smoked paprika, a few gratings of nutmeg and some black pepper. Drizzle with a little more rapeseed oil.
  5. Bake for 20-30 minutes, until the breads are firm and golden and the pumpkin is tender.
  6. Once the bread is out of the oven, toast the walnuts in the hot oven for 5 minutes, until golden – watch them carefully, as they can burn quickly. Leave them to cool, then chop them finely and mix them with the rosemary and lemon zest. Scatter over the breads and serve warm.

Cooking Tips

  • These are best warm from the oven, and are particularly good with an autumnal salad of watercress leaves, sliced apple, thinly sliced fennel and a lemon juice and rapeseed oil dressing.
  • Fresh yeast is worth using if you can find it – it makes for a lively, flavoursome dough. Try asking at your local supermarket bakery – they often have it behind the counter.
  • You can buy special seed mixtures designed for bread making, which are inexpensive and great for livening up all sorts of bread, cake and breakfast recipes – try sprinkling them over porridge.
  • You could use any pumpkin variety for this, or butternut squash. Don’t peel them as the skins soften into tenderness in the oven, and you'll benefit from the nutrients they contain.
  • Feta cheese would work well here instead of goat’s cheese, or even cubes of halloumi.
  • Once you have the basic recipe sorted, try experimenting with the dough and toppings. You could fold some walnuts or pecan nuts into the dough. Sliced tomatoes and feta cheese or mozzarella are excellent pressed into the dough, topped with fresh basil just before serving, or you could try chunks of roasted aubergine and red onion drizzled with pomegranate molasses and scattered with za’atar for an eastern twist.

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