Hearty Loaf of Pumpkin Seed Bread
1 LOAF (ABOUT 750 g)
220 ml water
250 g wheat flour
1 ½ tsp. salt
50 g Pumpkin Seed Flour
50 g whole spelt flour
3 tbsp. of different seeds (pumpkin, sunflower, sesame, flax)
9 g organic dry baker’s yeast
Put the flours, salt and baker’s yeast in a large bowl. Add the water gradually and knead into a smooth, even dough which does not stick to your hands. Form into a ball, cover and leave in a warm place to rise for at least 2.5 hours.
Punch the dough down and knead in 2 tbsp. of the mixed seeds. Shape into an attractive loaf. Place on a baking sheet lined with parchment paper and leave to rise for 1 more hour. Preheat the oven to 250° C / 480° F. Moisten the top of the loaf slightly and sprinkle the remaining seeds over the crust. Lower the temperature to 230° C / 450° F, place a small bowl of water in the oven and bake the bread for 30 to 35 minutes. Leave the loaf to cool on a wire rack.