Pumpkin bread with milk and chia seeds

Ingredients for 1 servings:

• 250 g whole wheat flour
• 150 g spelt flour
• 250 g wheat flour
• 45 g chia seeds
• 16 g yeast
• 1 tsp sugar
• 100 g margarine
• 100 ml milk
• 200 ml water
• 350 g pumpkin puree, cooked
• 2 tsp salt
• Flour
• pumpkin seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

Mix the dry ingredients, except the yeast and sugar. Put the yeast and sugar into a well in the flour mixture and mix with a lukewarm water-milk mixture. Let it rise for 15 minutes. Add the remaining ingredients, mix, and let it rise for about 45 minutes. Turn the dough out onto a floured work surface, knead it, fold it, and shape it with a dough scraper. Place it upside down in the proving basket or in a sieve lined with a floured linen cloth and let it rise for 1 hour. Preheat the oven to 200°C with the bread bin. Pour the dough, with plenty of flour, into the bin, cut into it, and bake in the oven with water for 45 minutes. Remove the bread from the bin and bake for another 15 minutes at 180°C. The pumpkin seeds can be added to the dough before baking or even on top of the bread.