Pumpkin seed bread with wild garlic cream cheese spread

Name: Pumpkin seed bread with wild garlic cream cheese spread
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 (Type1050); 100 g Pumpkin seeds; 2 TEASPOONS Salt; 60 g fresh yeast; 3 TABLESPOONS Maple syrup; 200 g Cream cheese with yoghurt; 5 TABLESPOONS Milk; 7-10 Tbsp black pepper; 1 collar Wild garlic; 1 collar Radishes; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 25

500 g Wholemeal wheat flour
250 g Dark wheat flour (Type1050)
100 g Pumpkin seeds
2 TEASPOONS Salt
60 g fresh yeast
3 TABLESPOONS Maple syrup
200 g Cream cheese with yoghurt
5 TABLESPOONS Milk
7-10 Tbsp black pepper
1 collar Wild garlic
1 collar Radishes
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Mix flour, 80 g pumpkin seeds and salt in a bowl. Mix 600 ml lukewarm water, yeast and maple syrup. Pour into the flour, work through for about 6 minutes with the dough hooks of the hand mixer.
2
Cover and leave to rise in a warm place for about 30 minutes. Knead the dough with the dough hooks. Grease a box form (30 cm length, 2 1/2 liters content), sprinkle with 20 g pumpkin seeds. Spread yeast dough with a dough card.
3
Cover and leave to rise for a further 30 minutes in a warm place. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Remove from the mould and let cool on a grid.
4
In the meantime, stir the cream cheese and milk until smooth. Season with pepper. Wash the wild garlic, dab dry and cut into strips. Wash and clean the radishes and cut into sticks. Put some wild garlic and radishes aside.
5
Mix the rest with cream cheese and put it in a bowl. Sprinkle with radishes and wild garlic. Serve pumpkin seed bread and wild garlic cream cheese spread.