Styrian pumpkin seed bread with pumpkin seed oil

Ingredients for 1 servings:

• 450 g spelt flour
• 1 point dry yeast
• 1 tsp salt
• 1 tsp bread spice mix
• 2 tbsp pumpkin seeds, ground
• 100 g pumpkin seeds, whole
• 350 ml water, lukewarm
• 3 tbsp pumpkin seed oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

proven own creation

Mix all dry ingredients. Add water and pumpkin seed oil. Knead until the dough pulls away from the bowl. Let it rise for about 30 minutes. Pour the dough into a greased loaf pan sprinkled with ground pumpkin seeds. Let it rise for another 30 minutes. Brush with water. Place in the oven preheated to 220 degrees Celsius. Place a bowl of water in the oven. After 10 minutes, reduce the temperature to 180 degrees Celsius. Bake for about one hour. After baking, do the “tap test”; if the bread sounds hollow, it is baked through. Turn it out of the pan, brush the bread with a mixture of one teaspoon of pumpkin seed oil and one spoonful of hot water, and let it cool.