Spelt Bread with Pumpkin Seeds and Orange Rosemary Butter

Ingredients

• 300 g spelt flour (Type 630)
• 200 g Whole spelt flour
• 330 ml water
• 15 g sugar beet syrup
• 15 g Kerrygold Original Irish butter
• 12 g salt
• 5 g fresh yeast
• 200 g pumpkin seeds
• Kerrygold Original Irish cheddar (grated)
• 1 red chili pepper
• 1 Organic Orange
• 2 sprigs Rosemary
• 1 garlic clove (optional)
• 200 g Kerrygold Original Irish butter (room temperature)
• Salt

Instructions

1. 1.

   For the pumpkin‑seed spelt rolls combine both flours, water, sugar beet syrup, butter, salt, yeast and 150 g of pumpkin seeds; knead into an elastic dough for 8–10 minutes. Cover and let rise at room temperature for 3–4 hours until doubled in volume.

2. 2.

   Transfer the dough to a floured surface and shape it into a round disc about 4 cm thick. Slice like a cake into nine wedges and place them on a baking sheet.

3. 3.

   Sprinkle remaining pumpkin seeds over the rolls, cover again and allow to rise for another hour at room temperature. Sprinkle with cheese if desired and bake in a preheated oven at 225 °C (200 °C fan‑forced; gas: level 3–4) for 20–22 minutes with steam. Place a small water pan in the oven.

4. 4.

   For the orange rosemary butter whisk softened butter until smooth. Deseed and finely dice the chili pepper. Wash, dry and zest the orange. Finely chop rosemary leaves. Press garlic if using. Combine all ingredients with about 1 tsp salt. Transfer to an airtight container and chill for at least 2 hours until firm. Serve on the spelt rolls.