Juicy Pumpkin Seed – Yogurt Bread

Summary

Ingredients

• 500 g wheat flour, type 1050
• 100 g rye flour, type 997
• 0.5 ½ cube yeast, fresh
• 200 g yourt
• 270 g water
• 1 tablespoon vinegar
• 1 tablespoon pumpkin seed oil
• 1 teaspoon salt
• 1 handful pumpkin seeds
• Fat, for the shape

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Instructions

1. Put all ingredients in the mixing bowl and knead for 3 minutes / dough level. Let the dough rise for 30 minutes in a mixing bowl, then place in a greased loaf pan. Spray the surface with water and possibly sprinkle pumpkin seeds on it. Bake in a preheated oven at 250 degrees for 10 minutes, then reduce to 200 degrees and bake for another 30 minutes.
2. Put a bowl of water in the oven so that the bread is nice and juicy!