Light and fluffy pumpkin seed or sunflower seed spelt bread

Ingredients for 1 servings:

• 130 g pumpkin seeds or sunflower seeds
• 130 ml water, cold
• 100 g rye meal
• 140 ml water, hot
• 16 g salt
• 530 g spelt flour type 1050
• 210 g spelt flour type 630
• 4 g dry yeast
• 20 ml pumpkin seed oil
• 325 ml water, lukewarm
• Pumpkin seeds or sunflower seeds for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 55 minutes; Total time approx. 15 hours 15 minutes

Soak the kernels in 130 ml of cold water overnight. Pour 140 ml of boiling water over the rye groats and leave to stand overnight. The next day, knead the kernels and groats with the remaining ingredients in a food processor for at least 10 minutes. Let the dough rise until it has doubled in size, then knead, shape into a loaf of bread, place on a baking tray, score it, and cover and let rise again. Meanwhile, preheat the oven to 220 degrees (top/bottom heat). Pour 1 cup of water into the oven. Bake the bread for 15 minutes at 220 degrees, then reduce the temperature to 180 degrees and bake for about 40 minutes.