Spelt bread with oatmeal and pumpkin seeds
ca. 5 minutes
550g spelt flour
200g pumpkin seeds
200g fine oat flakes
300ml lukewarm water
200ml milk (plant based milk is also possible, e.g. rice or oatmeal milk)
30g butter OR 30ml oil (e.g. canola, thistle or hemp oil)
1 tbsp. honey OR maple syrup
1 sachet baking powder
1 tbsp. salt
1/2 tsp. caraway seeds
other spices like anise, coriander, fennel seeds can be added if you tolerate them
Save about 50 g all together of pumpkin seeds and oat flakes for later. This will be the topping for the loaf of bread.
Mix the rest of pumpkin seeds and oat flakes with flour, water, milk, butter/oil, honey/maple syrup, baking powder, salt and spices. Knead it. Let it rest for about 10 minutes. Knead again. Carve the loaf on top several times and dab it with water. Now press on the pumpkin seeds and oatmeal you saved in the beginning/
Warm up the oven to 250°C . Place the loaf on a baking tin that is covered with baking paper. Bake for 10 minutes at 250°C. Then bake for another 40 minutes at 190°C.
Leave it to cool down before you enjoy it.
If you put a heat-proof bowl of water into the oven to the bread it will develop a crispy crust.
You can also make buns from this bread recipe. Just form buns out of the dough. The baking time will shorten accordingly. For buns the total baking time would be about 30 minutes.