Pumpkin seed bread from the Römertopf

Ingredients for 1 servings:

• 1 cube of fresh yeast, approx. 42 g
• 350 ml water, lukewarm
• 6 g brown sugar
• 600 g whole wheat flour
• 200 g wheat flour type 405
• 18 g salt
• 2 g coriander
• 50 ml pumpkin seed oil
• 100 g pumpkin seeds, natural
• Flour for the work surface
• some oil for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 hours 45 minutes

for a Roman pot

Crumble the yeast into 250 ml of lukewarm water, add the sugar, stir until smooth, and let stand for 10 minutes. Meanwhile, in a mixing bowl, combine the two flours, salt, and coriander (which has previously been lightly crushed in a mortar). Add the yeast water, remaining water, and pumpkin seed oil and knead everything for 5 minutes until a smooth dough forms. Soak the Römertopf in water. Form the dough into a ball, place it in a bowl, cover, and let it rise in a warm place for 30-45 minutes. Knead the dough again on a lightly floured surface, incorporating the pumpkin seeds. Form the dough into a ball with a seam. Empty the Römertopf and dry it. Brush the base and lid thinly with oil. Shape the dough into the size of the Römertopf and place it in the pot. Prick the surface several times with a fork and close the lid. Place the Römertopf on the oven rack on the lowest shelf of a cold oven. Preheat the oven to 200°C (top/bottom heat). Bake the bread for 1 hour and 30 minutes. Let the bread cool in the pan for about 15 minutes, then turn out onto a wire rack and let it cool completely.