Protein Bread with Notes of Pumpkin

Ingredients:

 500 g whole grain rye flour (Poljoprivredni obrt ŽITOPRODUKT)

 125 g pumpkin protein powder (OPG KNEZIČIĆ BENJAMIN)

 1.5 tsp honey (OPG Dejan Nađ - Patuljci s Goldberga)

 2 sachets dry yeast (12-14 g)

 1.5 tsp salt

 375 ml warm water

 1.5 tbsp olive oil (OPG Bodiš)

 45 g pumpkin seeds (OPG KNEZIČIĆ BENJAMIN)

Preparation process:

1.      In a large bowl, mix the rye flour, pumpkin protein, salt, and dry yeast. 

2.     Add the honey and lukewarm water. Mix all the ingredients until a dough forms. It should be soft, sticky, but not too liquid. 

3.      Add the olive oil and pumpkin seeds.

4.      Cover the bowl and let the dough rise for 1.5–2 hours or until doubled in size.

5.      Optionally, brush the bread with a little olive oil for a crispier crust.

6.      Preheat the oven to 220°C and put the bread in to bake. Bake for 10 minutes at 220°C, then reduce the temperature to 200°C and bake for another 35–40 minutes.

The bread is done when it turns golden-brown and sounds hollow when tapped on the bottom. Let the bread cool before slicing.

And... the loaf is ready! 😁
 

Enjoy your meal 🍽️