Green Pumpkin Seed Bread

Toast the pumpkin seeds in a pan without fat until they start to pop. Then grind finely and let cool down a little. Mix the wheat flour with the manitoba flour, the salt and the ground pumpkin seeds very well.

Pour the lukewarm water into the mixing bowl of the food processor, crumble in the yeast and add a pinch of sugar. Mix well with the whisk and let rest for 10 minutes. Then add the pumpkin seed oil and stir again and now add a third of the flour mixture and let the food processors start kneading.

Now add the remaining flour mixture spoon by spoon. Do not add new flour until the flour is fully incorporated. When all of the flour has been incorporated, keep kneading until the dough comes off the bowl. Then cover and let rest in a warm place for at least 1.5 hours.

Then knead the dough well again and shape it into a loaf and place it on a baking sheet lined with baking paper, brush this with water and sprinkle the 2 tablespoons of pumpkin seeds over it. Now cut the bread diagonally several times and cover it again and let it rest for 20 minutes.

In the meantime, preheat the oven to 220 degrees and then bake the bread on the middle rack for about 40 minutes. And don't forget to pour half a liter of cold water onto the hot oven floor. The bread is ready when the bottom sounds hollow when you knock on it.