Kühab

Ingredients for 1 servings:

• 200 g rye flour, type 1150
• 300 g wheat flour, type 1050
• 350 ml water, lukewarm
• 1 cube of yeast
• 1 tsp, heaped salt
• 40 g pumpkin seeds
• 1 dash of olive oil
• 1 handful of oat flakes

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes

Pumpkin seed oat bread

Dissolve the yeast in lukewarm water. Combine both flours with salt and pumpkin seeds in a bowl. Add the yeast water and knead everything well using the dough hook of a hand mixer. Then add the dash of olive oil and knead this in well. The dough should no longer stick to the edges. Place the bowl in a warm place, cover with a tea towel, and let the dough rise until it has doubled in size. Then transfer the dough to a lightly floured work surface and fold it only slightly so it doesn’t collapse too much. Transfer it to a medium-sized (buttered and floured) bread pan, sprinkle with the oats, press down lightly, and let the dough rise again, covered, until it has doubled in size. In the meantime, preheat the oven to 200°C (400°F). Bake the bread for about 35 minutes. When it sounds hollow when tapped, remove it from the pan and let it cool, covered, on a wire rack.