Bread with hazelnuts and pumpkin seeds

Rise for 1 - 1½ hours + 45 minutes, Cooking time 35 min @225°

INGREDIENTS

1 bread

• 1/4 pt yeast

• 3 dl cold water

• 2 tbsp olive oil

• 1 tablespoon liquid honey

• ½ dl coarsely chopped pumpkin seeds

• ½ dl coarsely chopped hazelnuts

• 2 tbsp flax seeds

• 2½ dl wheat flour special with whole grains

• 2 dl spelled flour with whole grains

• 2½ dl special wheat flour

• 1½ tsp salt

Hazelnuts and pumpkin seeds

INSTRUCTIONS

Stir the yeast into the cold water. Add oil, honey, nuts and seeds and most of the flour. Knead vigorously in a machine for about 5 minutes. Add the salt and possibly the last of the flour and knead for another minute. Sprinkle flour over the dough, cover the bowl with plastic wrap and leave to rise for 1 - 1½ hours.

Turn the dough onto a floured work surface and work the dough into a round, smooth bun. Flour the bun and let it rise under a baking sheet for about 45 minutes. Set the oven to 250 degrees.

Cut the bread and place it in the lower part of the oven. Lower the temperature to 225 degrees.

Bake the bread for about 35 minutes. Leave to cool on a wire rack without a baking sheet.