Quick pumpkin seed wholemeal bread

Ingredients for 1 servings:

• 400 g whole wheat flour
• 200 g wholemeal spelt flour
• 1 packet of dry yeast
• 2 tsp salt
• 1 tsp honey or sugar
• 400 ml water, lukewarm
• 150 g pumpkin seeds, coarsely ground
• 1 tsp pumpkin seed oil

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Sift the wheat flour and spelt flour. Chop the pumpkin seeds with a hand blender or a large knife. Place the flour mixture and seeds in a bowl. Make a well in the center of the flour, add the yeast and sugar or honey. Spread the salt around the outer edge of the flour. Add the pumpkin seed oil and warm water and knead into a soft dough. Grease the baking pan, pour the dough into the pan, and let it rise in a warm place for 30 minutes. The oven is also suitable for this; preheat it to 50°C. Then bake the bread at 200°C for 40 minutes. I let the bread cool in the oven after baking. A tip for kneading the dough: I start by slowly stirring the water into the bowl with a fork. First, I mix the yeast and sugar mixture and gradually add more flour, working from the center outward, so to speak. Then I knead the dough with my hands. Every bread baker works differently, but this always works well for me. I’ve tried a few variations. Sometimes with just wheat flour, sometimes with some rye flour, and with different grains. The bread also tastes delicious with warm buttermilk instead of water. The recipe is very versatile, and most importantly, it’s quick to make. We really enjoy it and it goes well with any topping.