Pumpkin seed bread with wild garlic cream cheese

Name: Pumpkin seed bread with wild garlic cream cheese
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 25
Ingredients: 500 g Wholemeal wheat flour; 250 g dark wheat flour (type 1050); 125 g + 2 tablespoons pumpkin seeds; 2 coated Tsp salt, pepper; 1 1/2 cubes (63 g) fresh yeast; 3 TABLESPOONS Maple syrup or honey; 7-10 Tbsp Fat and flour; 400 g Cream cheese with yoghurt; 8-10 Tbsp Milk; 30 g wild garlic leaves or 1 bunch of chives; 1 collar Radishes

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 25

500 g Wholemeal wheat flour
250 g dark wheat flour (type 1050)
125 g + 2 tablespoons pumpkin seeds
2 coated Tsp salt, pepper
1 1/2 cubes (63 g) fresh yeast
3 TABLESPOONS Maple syrup or honey
7-10 Tbsp Fat and flour
400 g Cream cheese with yoghurt
8-10 Tbsp Milk
30 g wild garlic leaves or 1 bunch of chives
1 collar Radishes

Directions

1
Mix flour, 125 g pumpkin seeds and salt in a bowl. Crumble the yeast, mix with 600 ml lukewarm water and maple syrup. Pour into the flour and knead with the dough hooks of the hand mixer for about 6 minutes to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes
2
Grease a box form (2 1/2 l capacity, approx. 30 cm long) and sprinkle with flour. Knead the dough again and fill into the tin. Sprinkle with 2 tbsp. pumpkin seeds. Cover and let it rise for another 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour. Take out and let cool down
3
Mix cream cheese and milk until smooth. Season to taste with salt and pepper. Wash the wild garlic, shake dry and cut into strips. Wash and clean the radishes and cut into fine sticks. Fold both into the cream cheese, except for something to sprinkle. Sprinkle with the rest of the radishes and wild garlic. Serve with the bread