Bread with dried fruits and pumpkin seeds

Recipe for Bread with Dried Fruits and Pumpkin Seeds

Preparation time: 15 minutes (plus fermentation time)
Baking time: 40 minutes
Total time: 55 minutes (plus 12-24 hours for fermentation)
Number of servings: 10 slices

Bread with dried fruits and pumpkin seeds is a nutritious delicacy, perfect for breakfast or as a snack. Its rich aroma and fluffy texture will delight any cooking enthusiast. This simple recipe for bread with dried fruits is a great way to use the ingredients you have on hand and add a touch of health to your diet.

Ingredients:

For the starter:
- 200 ml warm water
- 10 g fresh yeast (or 3 g dry yeast)
- 150 g white flour (type 550)

For the dough:
- Starter (prepared earlier)
- 350 g whole wheat flour
- 200 ml water
- 50 ml olive oil
- 10 g salt
- 100 g dried fruits (apricots, raisins, figs, or a combination)
- 50 g pumpkin seeds (you can also add other seeds like sunflower or sesame)

Preparation:

1. Preparing the starter: The night before baking the bread, combine 200 ml of warm water with 10 g of fresh yeast and 150 g of white flour. Mix well until you get a smooth paste. Cover the bowl with a clean towel and let it sit at room temperature for 12-24 hours, until the starter becomes bubbly and voluminous. This step is essential to ensure good fermentation and intense flavor.

2. Preparing the dough: In a large bowl, add the starter (make sure it has risen), 350 g of whole wheat flour, 200 ml of water, 50 ml of olive oil, and 10 g of salt. Mix the ingredients with a spatula or your hands until a smooth dough forms.

3. Adding dried fruits and pumpkin seeds: Incorporate the finely chopped dried fruits and seeds into the dough, mixing well to distribute them evenly. These ingredients not only enhance the flavor but also add nutritional value.

4. Kneading the dough: Knead the dough on a lightly floured surface for 10 minutes until it becomes elastic and smooth. I recommend using the "stretch and fold" kneading technique, which involves stretching and folding the dough to improve its structure.

5. First rise: Place the dough in a bowl greased with a little oil and cover it with a damp towel. Let it rise in a warm place for 1-2 hours, or until it doubles in volume.

6. Shaping the bread: After the first rise, turn the dough out onto a work surface, shape it into a ball or a loaf, depending on your preference. Place it in a loaf pan lined with parchment paper or greased with oil.

7. Second rise: Cover the dough again with a towel and let it rise for 30-45 minutes.

8. Baking: Preheat the oven to 220°C. Bake the bread for 35-40 minutes or until golden and sounds hollow when tapped on the bottom. You can spray water in the oven during the first 10 minutes to achieve a crispy crust.

9. Cooling: Once baked, let the bread cool on a rack for at least 30 minutes before slicing. This will allow steam to escape and maintain a fluffy texture.

Serving suggestion: Serve the bread with butter or fresh cheese, alongside a cup of tea or coffee. You can also add a layer of honey or fruit jam for a delicious breakfast.

Variations: You can experiment with different types of dried fruits, such as cranberries, dates, or chopped nuts. You can also replace pumpkin seeds with roasted nuts or almonds for a different texture and flavor.

This recipe for bread with dried fruits and pumpkin seeds is not only simple but also full of flavor and nutrients, making it ideal for any time of the day. Enjoy its inviting aroma and let yourself be inspired in the kitchen!