Light Pumpkin Seed Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 5 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g wheat flour, type 550
- 200 g wheat flour, type 1050
- 200 g spelled flour, type 630
- 650 ml water, lukewarm
- 0.5 ½ cube yeast, fresh
- 0.5 teaspoon ½ sugar
- 1 tablespoon salt
- 0.5 teaspoon ½ coriander, ground
- 50 g pumpkin seeds, roasted
Print Recipe
Pin Recipe Instructions
- Sift all of the flours into a large bowl. Make a well in the middle, crumble in the yeast and add the sugar. Scatter the salt and coriander on the edge. Pour a small cup of the lukewarm water over the yeast and mix with a little flour. Let stand for 10 minutes.
- Gradually pour in the rest of the water and at the same time knead with the dough hook of the food processor until the dough comes off the edge of the bowl. Cover with a cloth and let stand until the dough has roughly doubled in volume. Depending on the room temperature, this takes 1-3 hours. Knead in the pumpkin seeds and let rise again until the volume has doubled.
- Preheat the oven to 225 ° C for 10 minutes. Line a baking sheet with parchment paper and carefully let the dough fall onto the paper with floured hands. Shape a loaf and score with a sharp knife as desired. Put in the hot oven and bake for 30 minutes. Turn the temperature down to 170 ° C and bake for another 30 minutes.
- Depending on the oven, the temperature and baking time may vary, with me the bread is very well browned after the first 30 minutes and cooked through after 60 minutes (it must sound hollow when you tap on it).
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