|Pumpkin Seed Bread|
Scrolling though Yeast Spotting, I discovered this bread which looked exactly like it. So, I thought, why not try it?
Pumpkin Seed Spelt Sandwich Bread
- 250 g whole wheat 100% starter
- 200 g water + a little bit extra for adjustments and soaking the grains (maybe 50g extra?)
- 300 g fresh ground spelt flour
- 50 g bread flour
- 1 tablespoon flax seeds
- 1 tablespoon amarneth
- 4 tablespoons pumpkin seeds (mine were dry roasted, but you can do either)
- 6 g salt
- 1 tablespoon honey
- 2 tablespoons olive oil
- Place all ingredients except salt, oil and honey in the bowl of the mixer. Mix for a minute low, cover and let stand 15 minutes.
- Repeat a minute of mixing and 15-minute rest. I would do this by hand, because my mixer didn't like the dough for some reason.
- Add salt and honey and mix on low speed (or mix by hand), when they are integrated add oil, a tablespoon at a time, or five minutes when we got a soft dough up a little speed and knead for another minute.
- Remove the dough and place it in a bowl, cover and leave for two hours doing slightly folded table in the same bowl every half hour, a total of three sets of folds.
- Remove the dough to a lightly floured surface and spread with the palms of your hands into a rectangle, roll a way that is somewhat shorter than the mold that will be used.
- Grease the mold slightly and place the bread inside, paint the surface with water and place a handful of pumpkin seeds over lightly pressing them to make them stick to the wet dough, and cover.
- Place it in the refrigerator overnight.
- In the morning, let it sit out for about half an hour while the oven heats up.
- Bake in preheated oven at 390 ° F, and bake five minutes and lower the temperature to 350 ° -375° F, bake half an hour in total, first 15 minutes under steam.
Also, I think my pumpkin seeds were a bit old so they weren't quite as flavorful as I might have hoped. I also cooked it way too hot because I wasn't paying proper attention and I didn't steam it properly.
The original version was much lighter and arier, but that might have been because she used white spelt and vital wheat gluten. I think this bread has potential, but I need to do some experimentation.