Spelt bread with pumpkin seeds

• 370g wheat flour
• 150g spelt flour
• 6g dried yeast (18g fresh)
• 350g water at room temperature
• 8g salt
• 160g pumpkin seeds

1. Dilute yeast in water and reserve.
2. Mix flour, salt and pumpkin seeds together in a large bowl.
3. Add water + yeast and knead until you have a smooth dough.
4. Cover with a clean kitchen towel and let the dough rise until it doubles in size.
5. Punch the dough down to remove the air, and let it rise again for ~8h in a cool environment (either the fridge, in which case I suggest putting it in a sealed container to avoid losing too much moisture, or outside under a clean towel if it is cold enough (< 10°C)).
6. Bring the dough back inside (or out of the fridge) and let it come back to room temperature.
7. Punch the dough back down again to let the air out, and either make small dinner rolls, or a bread loaf. I usually grease a cake tin with canola oil using a brush, and I put the flattened dough inside.
8. Let the dough rise again for ~30 min, and turn on the oven at 180°C (fan on).
9. Bake for ~30 min (depending on the shape of the bread you've chosen and your oven peculiarities ;)), and let it completely cool down on a rack before slicing.

Note: it is really delicious toasted, with some vegan butter, and dipped in a warm, comforting soup such as my winter mushroom soup with spinach & chickpeas.