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Pumpkin seed spelt wholemeal bread

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Ingredients for 4 servings:

  • 500 g wholemeal spelt flour
  • 150 g pumpkin seeds, including 3 tbsp for sprinkling
  • 2 tsp salt
  • 350 ml water
  • 8 g dry yeast
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 2 tbsp soy cream (soy cream cuisine)

Instructions

Working time approx. 1 hour; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

Dissolve the yeast and apple cider vinegar in lukewarm water. Add the flour and salt and knead with a hand mixer until a smooth dough forms. Then add the seeds and continue kneading until the dough pulls away from the bottom of the pan. Grease a loaf pan (approx. 30 cm) and pour the dough into it. Let it rise in a warm place for 45 minutes. Preheat the oven to 170 degrees Celsius (convection oven). Score the bread several times crosswise with a sharp knife, spread with the cream, sprinkle with the remaining pumpkin seeds, and bake for about 50 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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