- 500 g Küchenmeister spelt bread baking mix
- 400 ml buttermilk
- 100 g pumpkin (roasted and grated)
- 25 g pumpkin seeds
- 25 g chopped walnuts
- (optionally you can also use macadamia nuts, cashews and/or pine nuts)
Place the baking mix, buttermilk, pumpkin, seeds and nuts in a bowl, and using the dough hooks of an electric mixer, begin kneading the dough slowly. Then using the maximum speed, knead the dough until it pulls away from the side of the bowl.
Cover the dough with plastic wrap and leave it to rise for 30 minutes.
With floured hands, shape the dough into a loaf and place it on a lined or greased baking sheet. Alternatively you can place the dough in a greased or lined loaf pan.
Moisten the dough with water and leave it to rise for 30-45 minutes in a warm place (30-50°C), or until the volume has visibly increased. Moisten the top of the dough, score the loaf (ca. 10 cm deep), and sprinkle with pumpkin seeds.
Preheat the oven to 230°C (convection 210°C). Bake the bread for 45-60 minutes. After 10 minutes reduce the oven temperature by 30°C.
If you want to bake bread buns, after the first rise cut the dough into smaller pieces, sprinkle with nuts and seeds, and bake at 210°C (convection 190°C) for 13-15 minutes.