Spelt wholemeal bread with dark beer

Ingredients for 2 servings:

• 1,000 g spelt flour (wholemeal)
• 150 g spelt flour, 630
• 1 cube of yeast, fresh
• 500 ml beer (dark beer)
• 100 ml water
• 1 pinch of cardamom
• 100 g pumpkin seeds
• 1 tbsp salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

strong and spicy

Dissolve the yeast in the lukewarm water. Mix both flours in a bowl, add the salt and cardamom. Add the room-temperature beer in two batches (it will foam). Add the dissolved yeast and knead everything into a smooth dough. Finally, stir in the pumpkin seeds. If the dough is still too sticky, simply add a little more spelt flour. Let the dough rise for approx. 30-40 minutes. After the first rise, divide the dough into two pieces. Shape each loaf well and let it rise in the proving basket for another 20-30 minutes. Preheat the oven to 250°C (top and bottom heat). The loaves of bread can be baked free-standing and without a pan. Simply place them on baking paper. When placing the loaf in the oven, pour in approx. 1 small cup of water. After 10 minutes, the temperature can be reduced to 180°C (350°F). Baking time is approx. 40 minutes.