50gsunflower seedsplus 1 tbsp to sprinkle the bread
2tbspground flaxseed
3/4tspcumin seedsoptional
1.5tspsalt
some freshly ground black pepper
Instructions
Mix the yeast with lukewarm water and maple syrup in a bowl. Let stand for 5 minutes.
In a large bowl, mix all types of flour with kernels, ground flax seeds, cumin seeds, salt and pepper. Mix in the yeast mixture with a wooden spoon until a sticky, viscous dough is formed. Cover the bowl with a clean tea towel and let the dough rise for 1 hour in a warm place (for example in the oven that was switched on and off briefly beforehand).
Grease an approx. 25 cm long loaf pan and fill it with the dough. Cover with the tea towel and let rise for another 20 minutes.
Position a baking sheet with a rim on the bottom rail of the oven and a baking rack in the middle. Preheat the oven to 240°C.
Spread the tablespoon each of pumpkin and sunflower seeds on the surface of the bread and press lightly with your hands.
Place the loaf tin with the bread dough on the middle rack. Pour a cup of water on the lower baking sheet (be careful, the water evaporates very quickly, so do not hold your face too close to the opening, otherwise you will get the hot water vapor!).
Reduce the oven temperature to 220°C and bake the bread for 30 minutes.
Let cool in the loaf pan for 5 minutes, then use a blunt knife to separate the dough from the sides of the loaf pan and remove it from it. Let cool down completely.
Store wrapped in a clean tea towel and consume within three days.