Fry pumpkin seeds in a pan without oil until golden brown and then chop coarsely.
Mix 250 ml lukewarm water with honey, salt and yeast. Mix the whole spelt flour and wheat flour and pour into a bowl, knead well with the yeast water (if the dough is too dry, add some more water) and let rest in a warm place covered until the dough has doubled in volume.
Then knead the mass with pumpkin seeds and pumpkin seed oil vigorously until a smooth and not too soft dough.
Form the dough into a loaf and place on a floured baking sheet, cover and let rise for about 15 minutes.
Before baking, brush with water and bake in the oven at 170 °C convection oven for about 35 minutes.
Remove from oven and let cool.
Preparation Tip:
Serve the pumpkin seed bread with fresh spreads.Here you will find a variety of varied recipe ideas: To the spread theme world
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