← All recipes

🍽️ Crunchy Bread with Pomegranate and Pumpkin Seeds

86 kcal · 30 min · 4 servings

Ingredients

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

Instructions

1. 1. Mix the yeast with two tablespoons of lukewarm water and the sugar.
2. 2. Add enough flour until a soft dough forms.
3. 3. Cover the bowl and let the dough rise in a warm place for about 20 minutes.
4. 4. Wait until cracks appear on the surface.
5. 5. Knead the remaining flour with up to 200 milliliters of lukewarm water, salt, and oil into the pre-dough.
6. 6. Ensure the dough is quite soft and slightly sticky to the touch.
7. 7. Cover the dough and let it rise for another 40 minutes.
8. 8. Knead the dough again with lightly floured hands.
9. 9. Add more flour if needed.
10. 10. Knead in the pumpkin seeds and the separated pomegranate arils.
11. 11. Divide the dough into two halves.
12. 12. Shape them into round loaves on a floured surface.
13. 13. Place the loaves in floured proofing baskets.
14. 14. Brush them with a little water.
15. 15. Let them rise covered for about 20 minutes.
16. 16. If you don't have proofing baskets, you can let the breads rest in a covered bowl instead.
17. 17. Preheat the oven to 200 degrees Celsius for top and bottom heat.
18. 18. Place a heatproof bowl filled with water in the oven to create steam.
19. 19. Turn the loaves out onto a baking sheet lined with baking paper.
20. 20. Bake them for about 45 minutes until golden brown and crispy.
21. 21. Remove the finished breads from the oven.
22. 22. Let them cool down completely.

Nutrition per serving

• kcal: 86
• Protein: 3 g · Fett/Fat: 2 g · Carbs: 13 g