Spelt-Oat Bread with Pumpkin

Ingredients

• 1 cube fresh yeast
• 1 tsp Honey
• 500 g spelt whole‑grain flour
• 2 tsp salt
• 250 ml kefir
• 2 tbsp Apple cider vinegar
• 200 g Hokkaido pumpkin flesh
• 0.5 tsp Fennel seeds
• 0.5 tsp Coriander seeds
• 1 pinch ground anise
• 80 g pumpkin seeds
• 70 g rolled oats
• 30 g flaxseed (3 tbsp)

Instructions

1. 1.

   Dissolve yeast and honey in 100 ml lukewarm water and let rise for 15 minutes. Then mix with flour, salt, kefir and vinegar using the dough hook of a hand mixer on low speed for 10 minutes.

2. 2.

   Grate pumpkin flesh. Lightly crush whole spices in a mortar and combine with anise. Mix pumpkin with 60 g pumpkin seeds, oats, flaxseed and spices into the dough. Cover dough with a kitchen towel at room temperature and let rise for about 40 minutes.

3. 3.

   Line a loaf pan with parchment paper. Fill the pan, make shallow slashes on top, brush with water and sprinkle remaining pumpkin seeds over it.

4. 4.

   Bake in a preheated oven, either with a tray of water inside or using the steam function, at 250 °C (convection 220 °C; gas: level 4) for 10 minutes. Then reduce temperature to 200 °C (convection 180 °C; gas: level 3) and bake for another 40 minutes; optionally cover the loaf during baking to prevent it from darkening too much.