Pumpkin – fennel – bread

Ingredients for 1 servings:

• 500 g rye flour
• 200 g spelt flour
• 1 ½ packs of yeast (63 g)
• 1 tsp sugar
• 125 ml oil
• 1 tsp salt
• 3 tbsp fennel seeds
• 50 g pine nuts
• 50 g pumpkin seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

hearty and really tasty

Sift both types of flour into a bowl and make a well in the middle. Pour 400 ml of lukewarm water into the well. Crumble in the yeast, add the sugar, mix together and let rise for 15 minutes. Mix everything with oil, salt, fennel and half of the pine seeds and pumpkin seeds to form a smooth dough. Cover and let rise in a switched-off oven at 50°C until it has doubled in size. Shape the dough into a loaf of bread, place on a baking tray lined with baking paper and let rest for 10 minutes. Spread the remaining seeds over the loaf, dust with a little flour and bake in a preheated oven (electric oven: 225°C, fan: 200°C, gas mark 4) for 10 minutes. Then reduce the heat by 25°C or bake to mark 1 and for a further 40 minutes. Let cool on a wire rack. Makes approx. 20 slices.