No-Knead Spelt Bread with Pumpkin Seed Spread

Crumble fresh yeast into lukewarm water, add sugar and stir until dissolved. Let the yeast swell for 10 minutes.

Add flour, salt, and bread spice into a large bowl. Mix in the yeast water with a cooking spoon until there are no more clumps of flour visible.

Cover the dough with plastic wrap or a beeswax cloth and let it rest at room temperature for 12 hours.

After the resting time, flip the dough onto a well-floured work surface and fold it from the outside in all around. * Shape into a long loaf and place in a loaf pan lined with baking paper or greased. Allow the bread dough to rest for an additional 60-90 minutes.

*This can be a sticky business, so don’t skimp on the flour. However, the dough should certainly remain nice and soft so that the bread turns out juicy later on.

Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) with fan assist.

Put the loaf pan in the oven. Pour a small glass of water, about 70ml, directly beneath the pan into the oven and close the door quickly. This creates steam in the oven, keeping the bread nicely moist.

Bake for approximately 45 minutes until golden brown.

Let it cool for 15 minutes, then turn it out onto a wire rack and let it cool completely.

It pairs wonderfully with a quick pumpkin spread!

Pumpkin Spread:

Mix quark, sour cream, pumpkin seed oil, and a freshly pressed garlic clove. Stir in chopped pumpkin seeds and cottage cheese and season with salt and pepper.

No-Knead Spelt Bread

• 400 ml lukewarm water
• 7 g fresh yeast
• 1/2 teaspoon sugar
• 420 g smooth spelt flour
• 80 g spelt whole grain flour
• 1 teaspoon salt
• 1/2 teaspoon bread spice (you can also add 1-2 teaspoons according to taste)

Pumpkin Seed Spread

• 200 g quark (curd cheese)
• 2 tablespoons sour cream
• 2 tablespoons pumpkin seed oil
• 1 garlic clove
• 50 g Cottage Cheese
• 3-4 tablespoons chopped pumpkin seeds
• Salt & Pepper