Kamut spelt pumpkin seed bread with pumpkin seed oil

Ingredients for 1 servings:

• 125 g wholemeal rye flour
• 125 g water
• 50 g starter (rye sourdough starter)
• 350 g wholemeal Kamut flour
• 450 g wholemeal spelt flour
• 60 g pumpkin seeds
• 18 g salt
• 2 tbsp olive oil
• 1 tbsp pumpkin seed oil
• 12 g yeast, fresh
• 450 g water, approx.

Instructions

Working time approx. 20 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 1 hour; Total time approx. 16 hours 20 minutes

whole grain, vegan

Prepare the sourdough the night before by mixing together the specified ingredients. Cover the sourdough and let it rest overnight. On the day of baking, take 50 g of the sourdough as a starter for the next baking day and use the rest for the bread by kneading the sourdough with the ingredients for the main dough until a homogeneous dough forms. Let the dough rest briefly, then knead using the “stretch and fold” method and form a loaf. Cover the loaf and let it rise in a floured proving basket for 2-3 hours. Preheat the oven to 250°C. Turn the loaf out and score it. Bake the loaf for 10 minutes, then reduce the temperature to 200°C and finish baking in about 50 minutes. A tap or core temperature test will tell you whether the bread is done.