Pumpkin Souls with Spelled Flour and Skyr
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 100 g oat flakes, crunchy
- 300 ml water, 40 ° C hot
- 200 g wholemeal spelled flour
- 200 g wheat flour type 1050
- 100 g spelled flour type 630
- 1 bag / s dry yeast
- 1 teaspoon, heaped salt
- 1 teaspoon, leveled caraway seeds, ground
- 1 teaspoon, heaped turmeric, ground
- 100 g skyr or quark (20% fat)
- 200 g Hokkaido pumpkin (se), cleaned and pitted
- 100 ml water, lukewarm
To sprinkle:
- 50 g seeds, mixed
- Sea salt, coarse
- Caraway seeds, whole
Print Recipe
Pin Recipe Instructions
- Put the oatmeal in a bowl and pour 300 ml of hot water over it. Let sources.
- Finely grate the pumpkin.
- In the meantime, mix the flour, dry yeast, salt and spices in a batter bowl. Add the swollen oatmeal, grated pumpkin and skyr. Knead and finally add 100 ml of water. Knead for 5 minutes with the electric dough hook. The dough stays sticky.
- Cover the bowl and let rise in a warm place for 30 minutes.
- Moisten a large plastic board or the worktop with water. Let the dough slide on it and shape into a rectangle (approx. 20 cm x 30 cm) with damp hands.
- Line 2 baking trays with baking paper. Sprinkle a tray with a bit of the seed mix.
- Cut 6 long pieces with a wet dough card. Place 3 pieces of dough each on a tray.
- Sprinkle 3 pieces of dough with the remaining seed mix. Sprinkle the previously unspread pieces of dough with coarse sea salt and caraway seeds.
- Now preheat the oven to 200 ° C fan-assisted air.
- Put the trays in the preheated oven and bake for 25 minutes. Change the position of the trays halfway through the baking time.
- Remove from the paper immediately after baking and let cool on a rack.
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