Pumpkin seed bread from Claudi

Ingredients for 1 servings:

• 340 g flour (type 1050)
• 160 g flour (type 550)
• 1 cube of yeast
• 340 ml water, lukewarm
• 1 tsp sugar
• 100 g pumpkin seeds
• 3 tbsp olive oil
• 2 tsp salt
• Grease for the tray

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Combine the flours and make a well in the center. Crumble in the yeast and mix with 100 ml of the water, sugar, and a little flour from the edges. Cover and let rise in a warm place for about 15 minutes. Roast half of the pumpkin seeds in a non-stick pan without adding any fat. Then chop them and knead them into the pre-dough together with the remaining ingredients. Let rest for another 45 minutes, until the dough has increased significantly in volume. Knead the dough well and shape it into an oval loaf. Cover and let rise in a warm place for about 45 minutes on a greased baking tray. Brush the surface with water, cut a hole crosswise, and sprinkle with the remaining pumpkin seeds. Bake in a preheated oven at 230°C (top/bottom heat: 210°C) on the middle rack for about 50-55 minutes. After 10 minutes, reduce the heat to 200°C top/bottom heat (fan oven: 180°C) and finish baking.