Summary

Ingredients

• 70 g pumpkin seeds, peeled
• 500 g wholemeal spelled flour
• 2 teaspoons, leveled salt
• 1 pack dry yeast
• 300 ml water, lukewarm
• 2 tablespoons oil
• some wholemeal spelled flour for the work surface
• some wholemeal spelled flour for dusting
• some water for brushing
• 1 tablespoon pumpkin seeds for sprinkling

Print Recipe Pin Recipe

Instructions

1. Roughly chop the pumpkin seeds. Mix the flour, salt, chopped pumpkin seeds and dry yeast in a mixing bowl. Add water and oil. Process the ingredients with the hand mixer (dough hook) into a smooth dough in about 5 minutes. Dust the dough with flour and cover and let rise in a warm place until it has visibly enlarged (approx. 40 minutes).
2. Dust the risen dough lightly with flour, take it out of the bowl, knead again briefly on the floured work surface and shape into a roll. Divide the rolling pin into 3 equal portions. Shape each portion into a roll (approx. 35 cm).
3. Braid the rolls of dough and fold the ends under the braid. Place the braid on a baking sheet lined with baking paper, brush with water and decorate with pumpkin seeds. Preheat the oven to approx. 250 ° C.
4. Cover and leave the braid in a warm place until it has visibly enlarged (approx. 20 minutes). Put the baking sheet in the oven for about 5 minutes. After these 5 minutes, reduce the baking temperature to 200 ° C and finish baking the braid in another 25 minutes.