Pumpkin Seed Spelt Bread with Rosemary

A moist spelt mixed loaf with crunchy pumpkin seeds and fresh rosemary. It tastes just as good freshly sliced as it does the next day.

By yumbelo-Küche · 8 servings · 180 minutes

Ingredients

• 400 g Wheat flour type 405
• 300 g Wholemeal spelt flour
• 1 Packung Dried yeast
• 2 TL Salt
• 1 EL Honey
• 2 EL Olive oil
• 400 ml Lukewarm water
• 80 g Pumpkin seeds
• 50 g Sunflower seeds
• 2 EL Flaxseeds
• 2 TL Rosemary, fresh and finely chopped

Method

1. Mix the wheat flour, wholemeal spelt flour, dried yeast and salt in a large bowl.
2. Add the honey, olive oil and lukewarm water and knead everything into a sticky dough. Knead vigorously for about 8 to 10 minutes until the dough is smooth and elastic.
3. Knead in the pumpkin seeds, sunflower seeds, flaxseeds and rosemary until they are evenly distributed.
4. Cover the bowl and let the dough rise in a warm place for about 60 minutes, until its volume has roughly doubled.
5. Knead the dough briefly, shape it into an elongated loaf and place it in a greased loaf pan about 30 cm long.
6. Cover the dough and let it rise for another 45 minutes.
7. Preheat the oven to 230 °C, top and bottom heat.
8. Brush the surface of the loaf with water and sprinkle with some pumpkin seeds.
9. Bake the bread at 230 °C for 15 minutes, then reduce the temperature to 200 °C and bake for another 35 minutes until done.
10. Remove the bread from the pan, do the tap test (it should sound hollow) and let it cool on a rack for at least 1 hour before slicing.