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🍽️ Crunchy Spelt-Oat Bread with Pumpkin

232 kcal · 30 min · 4 servings

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 oat flakes
• 30 g flaxseeds (3 tbsp)

Instructions

1. 1. Pour 100 milliliters of lukewarm water into a small bowl.
2. 2. Dissolve the yeast and honey in the water.
3. 3. Let the mixture stand for 15 minutes until it has risen slightly.
4. 4. Add the flour, salt, kefir, and vinegar to the yeast mixture.
5. 5. Attach the dough hooks to your hand mixer.
6. 6. Knead the dough on the lowest setting for 10 minutes.
7. 7. Grate the pumpkin flesh finely.
8. 8. Lightly crush the whole spices in a mortar.
9. 9. Mix the crushed spices with the anise.
10. 10. Fold the grated pumpkin into the dough.
11. 11. Add 60 grams of pumpkin seeds to the dough.
12. 12. Add the oat flakes to the dough.
13. 13. Add the flaxseeds to the dough.
14. 14. Add the spice mixture to the dough.
15. 15. Cover the bowl with a kitchen towel.
16. 16. Let the dough rise at room temperature for about 40 minutes.
17. 17. Line a loaf pan with baking paper.
18. 18. Fill the pan with the dough.
19. 19. Make diagonal cuts on the surface of the bread.
20. 20. Brush the top with a little water.
21. 21. Sprinkle the remaining pumpkin seeds over it.
22. 22. Preheat the oven to 250 degrees Celsius (convection 220 degrees Celsius; gas mark 4).
23. 23. Place a baking dish with water in the oven.
24. 24. Bake the bread for 10 minutes.
25. 25. Reduce the temperature to 200 degrees Celsius (convection 180 degrees Celsius; gas mark 3).
26. 26. Bake the bread for another 40 minutes.
27. 27. Cover the bread if it becomes too dark.

Nutrition per serving

• kcal: 232
• Protein: 10 g · Fett/Fat: 7 g · Carbs: 32 g