Pumpkin Seed Bread with Pumpkin Seed Oil

For the pumpkin seed bread, pour the boiling water over the grist the night before, leave at room temperature for one night.

The following day, place all the ingredients, except the salt, in the bowl of the food processor and knead for about 4 minutes on speed 1. Then sift in the salt and knead for a further 4-6 mins on speed 3.

The dough will be very sticky at first, but will then start to come away from the walls a little.

Transfer the dough to a lightly oiled baking bowl and let rise, covered, for 60-75 minutes, until about doubled in volume.

Shape the dough into a loaf on a lightly oiled surface with oiled hands and place in a buttered 30 cm loaf pan.

Let rise again for 45-60 min. until the edge is reached.

Place the bread in the oven heated to 220 °C, sprinkle with a little water and bake for 40-45 min. Remove from the pan and let cool on a broiler. It is best to cut the bread the next day.

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