Summary

Ingredients

• 200 g sourdouh, (spelled sourdouh)
• 200 g spelled flour, type 630
• 250 g spelled flour (whole rain)
• 8 g yeast
• 100 g pumpkin seeds
• 150 g potato (s), peeled, finely rated
• 150 ml tea, fennel
• 1 teaspoon salt
• 1 teaspoon oil
• 1 teaspoon honey

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Instructions

1. Finely grate the potatoes and pour boiling tea over them, add honey and dissolve the yeast in it.
2. Put the remaining ingredients, except for the pumpkin seeds, in a mixing bowl and work everything together to form a dough, knead in the pumpkin seeds.
3. Let the dough rise for about an hour, then knead again and put in a greased 30-inch bread pan. (I sprinkle the greased form with sesame seeds or oatmeal.)
4. Let rise for another 30 minutes (until it has clearly risen)
5. Preheat the oven to 200 degrees, then put the bread in the oven and bake for 10 minutes, then switch down to 170 degrees and bake for about 45 minutes.
6. It is baked through when it sounds HOLLOW when you knock on the underside!