Summary

Ingredients

• 350 g spelled flour, 1050
• 150 g rye flour, 997
• 0.5 ½ cube yeast, freshly crushed
• 2 teaspoons salt
• 1 teaspoon sugar
• 3 tablespoon olive oil
• 300 ml water, lukewarm
• 2 teaspoons fennel seeds, chopped OR:
• 2 bags tea, (fennel tea 5g)
• 20 g pumpkin seeds, chopped
• 0.5 ½ teaspoon, heaped caraway seeds, ground
• 0.5 ½ teaspoon, heaped coriander, ground
• Pumpkin seeds and fennel seeds for sprinkling

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Instructions

1. Knead all ingredients with the kitchen utensil (dough hook) for 5 min. To a smooth dough and cover and let rise in a warm place for 30 min. I take a plastic bag with a capacity of 6 l and close it on the side with a clip.
2. Knead the dough again and place in a greased loaf pan. Let rise in the fresh-keeping bag for another 30 minutes. Brush with water, cut lengthways and sprinkle with pumpkin seeds and fennel seeds and press lightly.
3. Bake in the preheated oven O / U 220 ° on the second rail from the bottom for 45-50 minutes (do a tapping test).