Pumpkin seed bread with cheese topping

Ingredients for 2 servings:

• 100 g rye flakes (health food store)
• 150 g pumpkin seeds
• ½ cube of yeast, fresh
• 250 ml water
• 400 g wheat flour (type 550) baking strength
• 100 g rye flour (type 1150)
• 1 tbsp pumpkin seed oil
• 1 ½ tsp salt
• Flour, for working
• 50 g pumpkin seeds, for sprinkling
• 100 g cheese, freshly grated Gouda

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

tastes especially good fresh from the oven with autumn dishes such as pumpkin soup

For the filling, preheat the oven to 180°C (160°C fan/convection oven). Spread the 150g of pumpkin seeds on a baking tray and roast in the hot oven for 5 minutes until fragrant. In the meantime, bring the water to a boil. Mix the roasted pumpkin seeds with the rye flakes in a bowl and pour over the boiling water. The water will be completely absorbed in about 2 hours, stirring occasionally. The dough: Heat the water to lukewarm (in the microwave) and dissolve the yeast in it with a fork. Put the flours in a bowl, add the yeast mixture and then the salt, then mix into the dough well for 1-2 minutes. Add the swollen seed-flake mixture and knead the dough for about 5-6 minutes, first on a low speed, then 2 minutes, then on the highest speed. Place the dough on a baking sheet, dust with a little flour, and cover and let rise at room temperature for about 30 minutes. Divide the risen dough in half and shape into two long loaves. Brush with a little water using a pastry brush and sprinkle with the pumpkin seeds. These seeds should not be toasted, otherwise they will turn too dark during baking. Sprinkle the bread with the cheese and let rise again, covered, for 30 minutes. Meanwhile, preheat the oven to 220°C (no fan). Place an ovenproof dish on the floor of the oven with water. Bake the bread for 10 minutes, then reduce the temperature to 210°C (425°F), and then bake the bread for another 30 minutes.