Bread with pumpkin seeds and onions
DIFFICULTY
easy
easy
RATING
COOK TIME
120 mins
120 mins
TOTAL TIME
120 mins
120 mins
Ingredients
Servings:
1
- 100 g Spelt
- 2 Onions
- 10 g Butter or margarine
- 3 Branches of sage
- 250 g Wholemeal wheat flour
- 250 g Rye flour (Type 1150)
- 1 TEASPOON Salt
- 1 cube (42 g) Yeast
- 200 g liquid sour cream
- 75 g peeled pumpkin seeds
Directions
- 1
Coarsely grind the spelt. Pour into 1/4 litre boiling water. Soak over low heat for 20 minutes, then let cool. Dice the onions and fry them in the fat until transparent. Wash sage and chop finely.
- 2
Put the flour, onions, sage and salt in a bowl. Dissolve the yeast in lukewarm sour cream. Add to the flour with the spelt. Work through everything thoroughly. Cover and leave to rise in a warm place for about 30 minutes.
- 3
Knead the dough well again. While doing so, fold in the pumpkin seeds and put into a greased box form, smooth. Let it rise for 15 minutes. Dust bread with flour. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 80-90 minutes.
- 4
Results in about 20 slices.
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