Styrian pumpkin seed bread

Ingredients for 1 servings:

• 300 g flour (wholemeal rye flour)
• 600 g flour (whole wheat flour)
• 2 tsp sea salt
• 2 tbsp honey
• Coriander and fennel
• 50 g yeast, fresh
• ½ liter of lukewarm water
• 4 tbsp oil (cold-pressed pumpkin seed oil)
• 150 g pumpkin seeds
• 100 g apricot(s), dried, diced
• 3 tbsp milk

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Combine the flour and spices. Mix the honey and yeast with the water and add it to the flour mixture along with the oil. Knead thoroughly for 10 minutes, then cover and let rise in a warm place for 20 minutes. Add the pumpkin seeds and diced apricots (or omit the seeds) to the dough. Form a ball, brush with milk, and place on a greased baking sheet. Cover and let rest. Place the bread in a cold oven on the second rack and place a bowl of water on the oven floor. Bake for 60 minutes at 200 degrees Celsius. Sprinkle with a little water after baking.