Spicy Lean Pumpkin Seed Bread

This pumpkin seed bread is great in fasting … without yeast and sourdough.

Ingredients

• Wheat flour + rye – 1 glass
• Bran – 3 tablespoons
• Sugar – 2 teaspoon
• Salt – 1 teaspoon
• Pumpkin seeds – 50 g
• Olive oil – 2 tablespoons
• Slaked soda
• Water – 1/2 cup
• Kumin (Zira)
• Freshly ground pepper
• Garlic

Directions

1. In a large bowl, combine flour, sugar, salt, pepper, bean, pumpkin seeds, and olive oil.
2. Gradually adding water, knead a homogeneous dough (you may need a little more or less water, depending on the amount of gluten in the flour). Add slaked soda. The dough will be thin.
3. Preheat the oven to 180 degrees. Cover a large baking sheet with lightly oiled parchment.
4. Put the dough on a baking sheet in the form of a layer, decorate with pumpkin seeds, garlic on top, sprinkle with seasonings.
5. Place the baking sheet in the oven on a medium level and bake the pumpkin seed bread for about 20 minutes, until golden brown.
6. Remove the finished bread from the oven and leave to cool at room temperature. Cut the cooled bread with pumpkin seeds into portions.