Light pumpkin seed bread

Ingredients for 1 servings:

• 600 g wheat flour type 550
• 200 g wheat flour type 1050
• 200 g spelt flour type 630
• 650 ml water, lukewarm
• ½ cube of fresh yeast
• ½ tsp sugar
• 1 tbsp salt
• ½ tsp coriander powder
• 50 g pumpkin seeds, roasted

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 20 minutes

a mild, nutty bread with a crispy crust

Sift all the flour into a large bowl. Make a well in the center, crumble in the yeast, and add the sugar. Sprinkle the salt and coriander around the edge. Pour a small cup of lukewarm water over the yeast and mix with a little flour. Let stand for 10 minutes. Gradually add the remaining water while kneading with the dough hook of the stand mixer until the dough pulls away from the sides of the bowl. Cover with a cloth and let stand until the dough has roughly doubled in size. This will take 1-3 hours, depending on the room temperature. Knead in the pumpkin seeds and let rise again until doubled in size. Preheat the oven to 225°C (fan grill) for 10 minutes. Line a baking sheet with baking paper and, with floured hands, carefully drop the dough onto the paper. Shape into a loaf and score with a sharp knife as desired. Place in the preheated oven and bake for 30 minutes. Reduce the temperature to 170°C and bake for another 30 minutes. Temperature and baking time may vary depending on the oven. In my case, the bread is already very well browned after the first 30 minutes and cooked through after 60 minutes (it should sound hollow when tapped).