Quick Pumpkin Seed – Whole Wheat Bread
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g whole wheat flour
- 200 g spelled flour, whole rain
- 1 pack dry yeast
- 2 teaspoons salt
- 1 teaspoon honey or sugar
- 400 ml water, lukewarm
- 150 g pumpkin seeds, coarsely round
- 1 teaspoon pumpkin seed oil
Print Recipe
Pin Recipe Instructions
- Sift the wheat flour and the spelled flour. Chop the pumpkin seeds with a hand blender or a large knife. Put the flour mixture and the kernels in a bowl. Make a well in the middle of the flour, add the yeast and sugar or honey. Spread the salt around the outer edge of the flour. Add the pumpkin seed oil and the warm water and work into a nice dough.
- Grease the baking pan, pour the dough into the mold and let rise in a warm place for a good 30 minutes. The oven is also suitable for this purpose, heating it to 50 ° C.
- Then bake the bread at 200 ° C for 40 minutes. I let the bread cool in the oven after the baking time.
- A tip for kneading dough: At the beginning I slowly stir the water into the bowl with a fork. First I stir the yeast-sugar mixture and stir in more and more flour, working my way from the inside out, so to speak. Then I knead the dough with my hands. Every bread baker works differently, but it always works very well for me.
- I`ve already tried a few variations. Sometimes only with wheat flour, sometimes with rye flour, with different grains. The bread tastes delicious with warm buttermilk instead of water.
- The recipe is very changeable and, above all, the bread is ready quickly. It tastes very good to us and goes with every topping.
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