Mini ciabatta breads with pumpkin and sunflower seeds

Ingredients for 8 servings:

• 600 g flour, type 550
• 21 g yeast, fresh
• 1 tsp honey
• ½ tbsp salt
• 500 ml water, very cold
• 80 g pumpkin seeds
• 80 g sunflower seeds
• 8 stalks of thyme
• 1 red chili pepper(s)
• 300 g feta cheese
• 4 tbsp yogurt, whole milk
• Lemon juice, to taste

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 5 minutes

and a delicious feta dip

This recipe makes 8 mini loaves. DIRECTIONS: Dissolve the yeast with a teaspoon of honey in 500 ml of very cold water. Combine the flour, pumpkin seeds, sunflower seeds, and one and a half tablespoons of salt, and mix everything with a wooden spoon until you have a soft dough. Place the dough in a large bowl and seal it tightly. Let it rise at room temperature for about 4 hours. If you want to bake the next day, you can refrigerate the dough for at least 12 hours. Once the dough has doubled in size, place it on a floured surface and divide it into 8 equal pieces. Fold these in your hand like an envelope and shape them slightly oblong until you feel surface tension building up. Place the 8 mini loaves, leaving enough space between them, on a floured baking tray and bake in the preheated oven (electric oven: 200°C/ fan oven: 175°C/ gas mark 3) for about 25 minutes, until they have turned a beautiful golden yellow. THIS FINE FETA DIPP GOES WITH IT: Wash the thyme, shake it dry, pluck the leaves from the stalks, and finely chop them. Set a few leaves aside for garnishing. Wash and trim the chili pepper, and cut into fine rings. Finely crumble the feta cheese with a fork. Now mix together the cheese, full-fat yogurt, chili rings, and thyme. Season to taste and finish with a few squeezes of lemon juice. Cut the finished mini loaves into slices and spread with the feta dip. Sprinkle each slice with a few thyme leaves and serve on a pretty platter.