Add a pinch of sugar to the lukewarm water and crumble in the yeast and let it dissolve. Put the wholemeal spelled flour in a bowl, mix well with the pumpkin seeds and the salt, add the apple cider vinegar and finally process the yeast water and now everything into a viscous dough - the fastest and best way to do this is with your hands.
Line a loaf pan with parchment paper - this works best if you crumple the parchment paper, wet it under cold running water and wring it out well - then the parchment paper can easily be adapted to all shapes.
Tilt the bread dough into the loaf pan WITHOUT resting time, smooth it out and then put it in the COLD oven and only then turn on the oven to 200 degrees. Bake for an hour. Then take out and let cool down in the tin for 15 minutes, then take out of the tin and let cool down completely on a wire rack.
Professional Chef with 25 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.