Bread wreath with sunflower and pumpkin seeds
Bread wreath with sunflower and pumpkin seeds is a recipe featuring fresh ingredients from the seed category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 cube fresh yeast (42 g)
- 600 g flour
- 1 tsp salt
- 50 ml olive oil
- 80 g shelled sunflower seeds
- 80 g shelled pumpkin seeds
- flour (for the work surface)
Instructions
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1.
Whisk the yeast into 300 ml lukewarm water until smooth. Mix the flour with the salt, place in a bowl and press a well in the center; pour in the yeast mixture and oil, then quickly knead by hand into a smooth dough. Knead vigorously on a floured surface for about 10 minutes. If the dough feels too wet, add more flour; if it’s too dry, add a little more lukewarm water. Return the dough to the bowl and let rise covered in a warm place for 1 hour.
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2.
Preheat the oven to 200°C (400°F) with both top and bottom heat.
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3.
Knead the dough again well, incorporating the seeds as you go. Cut out four equal portions from the dough and roll each into a rope about 40 cm long. Slightly coil each rope and join them together to form wreaths. Place on a baking sheet lined with parchment paper, let rise for another 15 minutes, brush with water, then bake in the preheated oven for about 30 minutes.
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4.
Remove the finished wreaths from the oven, allow to cool, and serve decorated with flowers as desired.
