Quick fennel and pumpkin seed bread

Ingredients for 1 servings:

• 350 g spelt flour, 1050
• 150 g rye flour, 997
• ½ cube of yeast, freshly crushed
• 2 tsp salt
• 1 tsp sugar
• 3 tbsp olive oil
• 300 ml water, lukewarm
• 2 tsp fennel seeds, chopped OR:
• 2 tea bags (fennel tea 5g)
• 20 g pumpkin seeds, chopped
• ½ tsp, heaped caraway seeds, ground
• ½ tsp, heaped coriander, ground
• Pumpkin seeds and fennel seeds for sprinkling

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours

a light yeast bread – also suitable for beginners

Knead all ingredients with a kitchen appliance (dough hook) for 5 minutes until a smooth dough forms, then cover and let rise in a warm place for 30 minutes. I use a 6-liter plastic bag and seal it with a clip on the side. Knead the dough again and place it in a greased loaf pan. Let it rise in the plastic bag for another 30 minutes. Brush with water, cut lengthwise, sprinkle with pumpkin seeds and fennel seeds, and press down lightly. Bake in a preheated oven (top/bottom cooking) at 220°C on the second rack from the bottom for 45-50 minutes (tap the dough to test if it’s not sticking).