John Myers
Ingredients for 1 servings:
- 75 g sunflower seeds
- 50 g pumpkin seeds
- 350 g water, lukewarm
- 500 g wholemeal spelt flour
- 5 g fresh yeast
- 10 g salt
- 15 g apple cider vinegar
- 10 g sugar beet syrup or maple syrup
- 20 g butter
- Fat for the mold
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 40 minutes
Roast the sunflower and pumpkin seeds in a pan and then place them in a mixing bowl with 150g of lukewarm water to soak for about 30 minutes. Once soaked, add all the other ingredients and knead into a dough using a food processor or hand mixer, stirring slowly for about 8 minutes and then at high speed for about 2 minutes. Cover the dough with a cloth and let it rise in a warm place for about 60 minutes. Then roll the dough in oatmeal or something similar and let it rest for another 60 minutes in a greased loaf pan. Bake in an oven preheated to 250°C (top/bottom heat) on the middle rack for 5 minutes, then open the oven door briefly and reduce the temperature to 190°C. Bake the bread for another 50 minutes. Tip: For better volume, place an ovenproof bowl of hot water on the floor of the oven.
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