Another bread variant, this time with pumpkin seeds. I used quite a bit of full spelt flour and tried to get a better crust, which turned out especially well.

If you are brand new, you might want to check out the bread basics first.

Ingredients

• 100g whole rye flour
• 150g whole spelt flour
• 250g wheat flour
• 70g levain
• 350g water (70% hydration)
• 10g salt
• 50g pumpkin seeds

Instructions

Roast the pumpkin seeds in a pre heated pan until they start smelling. Let them roast about 2 minutes longer. Stir so they get roasted on both sides.

Other than that I mostly followed this timetable.

Before scoring (cutting) the bread I added a bit of flour on top of the loaf. Try to distribute it with your hand. Do not overdo it, you do not want to cover it lightly. This created an amazing crust. (pictures will come after the next loaf)