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Spelt bread with pumpkin seeds

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Ingredients for 1 servings:

  • 380 ml milk
  • 65 ml oil (rapeseed oil)
  • 1 tsp salt
  • 1 tbsp sugar
  • 50 g pumpkin seeds
  • 540 g spelt flour
  • 1 point yeast (dry yeast)

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Bring the milk to room temperature. Add the ingredients to the bread maker in the order listed above. Set the program to normal, 3 hours, light, and turn it on. It’s recommended to make six pierces in the dough shortly before baking to prevent air bubbles. Let the finished bread rest for six hours, then slice and let it rest for another six hours at room temperature. It can then be frozen, so it’ll be oven-fresh when toasted.

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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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