Pumpkin Seed-Wheat-Bread

Ingredients

Preparation

  1. Roast the pumpkin seeds and leave to cool.
  2. Heat the water to a temperature of 25 °C.
  3. Mix in the yeast, flour, seasoning and sesame seeds.
  4. Add pumpkin seeds and oil to the dough and knead well.
  5. Leave to rise 2 or 3 times.
  6. Transfer to bread tin and leave to rise a last time for about 30 minutes.
  7. Bake for approximately 30 minutes at 220 °C.
  8. Turn off the oven but do not remove the bread for another ten minutes.
  9. Then transfer to a rack to keep it crisp.
  10. Tip: the bread tastes best the day after or lightly toasted.
  11. It will keep a few days if you wrap it in cling film or aluminium foil.
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