Three Grain Bread with Pumpkin Seeds

A simple but delicious cake recipe:

Mix the two types of flour and the oatmeal thoroughly in a baking bowl, make a dent and crumble the yeast into it. Stir through with the sugar and a little lukewarm water, dust with flour and let rise for about 10 min with the lid closed. Spread the sourdough evenly on the rim of the flour, let the salt dissolve in the lukewarm water and add it with the oil to the flour form, working thoroughly with the dough hooks of the hand mixer so that a firm, tough dough is formed. Cover and let rise for about 20 minutes. Preheat the electric oven to 250 degrees.

Dust the baking tray with flour. Chop pumpkin seeds to 1 tbsp and knead into the dough, form a large oval loaf and rise in a warm place with the lid closed until doubled. Either prick the surface a few times with a fork or possibly score diamonds with a kitchen knife, brush with water. Bake in a heated oven for about 40 minutes, while baking put a bowl with water in the oven. After 40 minutes, remove the bread from the oven and let it cool for about 20 minutes. Heat the oven to 225 °C. Brush the bread with water, sprinkle with pumpkin seeds and bake for 20 minutes.

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