Spelled Bread with Pumpkin Seeds
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 12 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 380 ml milk
- 65 ml oil (rapeseed oil)
- 1 teaspoon salt
- 1 tablespoon sugar
- 50 g pumpkin seeds
- 540 g spelled flour
- 1 point yeast (dry yeast)
Print Recipe
Pin Recipe Instructions
- Bring milk to room temperature.
- Enter the ingredients in the above order in the bread machine.
- Set the program to normal, 3 hours, light and turn on.
- It is advisable to make 6 punctures in the dough shortly before the start of the baking period to avoid air bubbles.
- Let the finished bread rest for six hours, then cut it and let it rest for another six hours at room temperature.
- Then it can be frozen, so when toasted it is oven-fresh.
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