Pumpkin souls with spelt flour and skyr

Ingredients for 6 servings:

• 100 g oat flakes, wholegrain
• 300 ml water, 40 °C hot
• 200 g wholemeal spelt flour
• 200 g wheat flour type 1050
• 100 g spelt flour type 630
• 1 bag(s) of dry yeast
• 1 tsp, heaped salt
• 1 tsp, leveled caraway seeds, ground
• 1 tsp, heaped turmeric, ground
• 100 g Skyr or Quark (20% fat)
• 200 g Hokkaido pumpkin(s), cleaned and pitted
• 100 ml water, lukewarm
• 50 g seeds, mixed
• Sea salt, coarse
• Caraway, whole

Instructions

Working time approx. 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

Place the oats in a bowl and pour over 300 ml of hot water. Allow to swell. Finely grate the pumpkin. Meanwhile, mix the flours, dry yeast, salt, and spices in a mixing bowl. Add the swollen oats, grated pumpkin, and skyr. Knead, then add 100 ml of water. Knead for 5 minutes with an electric dough hook. The dough will remain sticky. Cover the bowl and let it rise in a warm place for 30 minutes. Moisten a large plastic board or the countertop with water. Slide the dough onto it and, with wet hands, shape it into a rectangle (approx. 20 cm x 30 cm). Line 2 baking sheets with baking paper. Sprinkle one sheet with some of the mixed seeds. Using a wet dough scraper, cut off 6 long pieces. Place 3 pieces of dough on each sheet. Sprinkle 3 pieces of dough with the remaining mixed seeds. Sprinkle the previously uncoated dough pieces with coarse sea salt and caraway seeds. Now preheat the oven to 200°C fan/convection oven. Place the baking sheets in the preheated oven and bake for 25 minutes. Rotate the baking sheets halfway through the baking time. Immediately remove from the paper after baking and let cool on a wire rack.