Ingredients for
4 people

  • Manitoba flour350 g

  • Whole rye flour125 g

  • Whole spelled flour100 g

  • Whole milk300 g

  • water50 g

  • Shelled pumpkin seeds40 g

  • Fresh brewer's yeast25 g

  • Honey1 Teaspoon

  • salt8 g

Preparation Fillet of black bread and pumpkin seeds

  • Prepare the yeast by placing 25 g of fresh brewer's yeast, 50 g of water, a teaspoon of honey in the bimby jug and mix 1 minute Vel 2. Add 100 g of Manitoba flour and knead Vel Spiga for 1 minute.
  • Transfer to the work surface, form a sphere, leave to rise in a bowl protected from drafts until doubling its volume, about 45 minutes.
  • Put the freshly prepared yeast in the bimby bowl, 300 g of whole milk 10 seconds Vel Spiga. Add 250 g of Manitoba flour, 125 g of wholemeal rye flour, 100 g of wholemeal spelled flour, 8 g of salt, 40 g of shelled pumpkin seeds and knead 3 minutes for Vel Spiga.
  • Transfer the dough to the work surface, form a sphere, place it in a bowl and let it rise until doubling its volume, about an hour. Put the dough back on the work surface, deflate it slightly with your hands, flatten and form a rectangle. Fold the top edge of the rectangle towards the center and do the same with the lower edge, you will have formed a loaf.
  • Turn the loaf upside down and place it on a baking sheet lined with parchment paper, make some cuts with a very sharp knife and let it rise for another 30 minutes. Bake 10 minutes at 220 ° C, lower the temperature to 200 ° C and continue to cook 25 minutes. The bread is cooked when it "sounds empty" if you tap your fingers on the bottom of the loaf.
  • Serve in slices.