Quick Pumpkin Seed Bread
by Editorial Staff
Summary
| Prep Time | 6 mins |
| Total Time | 1 hr 6 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g spelled
- 50 g rye
- 250 g wheat flour, type 1050
- 200 g pumpkin seeds
- 0.5 ½ cube yeast, fresh
- 1 teaspoon, heaped salt
- 450 g water, lukewarm
- 10 g oil
- 10 g vinear
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Grind the spelled and rye for 1 minute on speed 10. Add the remaining ingredients, but only 50 g pumpkin seeds, and knead for 3 minutes on bread level. Let the dough rest in the pot for 15 minutes. Add 50 g pumpkin seeds and knead again for 1 minute.
- Put the dough in a greased dish, sprinkle with the remaining pumpkin seeds and let rise for another 20 minutes.
- Bake in the preheated oven for 20 minutes at 230 degrees, then switch down to 200 degrees and bake for another 30 minutes.
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