Bread with Pomegranate and Pumpkin Seeds

Ingredients

• 1 cube fresh yeast (42 g)
• 1 pinch raw cane sugar
• 500 g spelt flour type 1050
• 1 tsp salt
• 2 tbsp rapeseed oil (or olive oil)
• 70 g pumpkin seeds
• 1 Pomegranate
• flour (for working)

Instructions

1. 1.

   For the pre-ferment, mix the yeast with 2 tbsp lukewarm water and the sugar, then add enough flour until a soft dough forms. Cover and let rise in a warm place for about 20 minutes (the pre-ferment should show cracks on the surface).

2. 2.

   Add the remaining flour with up to 200 ml lukewarm water, salt and oil to the pre-ferment and knead. The dough should be relatively soft and slightly sticky to the touch. Cover and let rise for another ~40 minutes.

3. 3.

   Knead again with floured hands, adding a little more flour if needed. Fold in the pumpkin seeds and the released pomegranate seeds, then knead into the dough. Divide the dough in half and shape each piece on a floured surface into a round loaf. Oil two proofing baskets, place the loaves inside and brush them with a bit of water. Cover and let rise for another ~20 minutes. If you don’t have proofing baskets, you can also let the loaves rest covered in a bowl.

4. 4.

   Preheat the oven to 200°C (Oven + fan). Place a heat‑proof dish filled with water in the oven.

5. 5.

   Transfer the loaves onto a baking sheet lined with parchment paper and bake for about 45 minutes until golden brown and crisp.

6. 6.

   Remove the finished loaves from the oven and let them cool.