Walnut and Pumpkin seed bread
250 gr (1.5 cup + 2 Tbsp) whole wheat flour
200 gr (1 1/4 cup + 1 heap Tbsp) unbleached white flour
10 gr (1.5 tsp) salt
10 gr (2.5 tsp) active dry yeast (to be diluted in 50 gr warm water and 1 tsp sugar) (20 gr yeast if you use fresh yeast)
70 gr (1/2 cup) hulled unsalted pumpkin seeds
100 gr (1 cup) walnuts roughly crushed
350 cl warm water (1 1/3 cup)
Dilute the yeast and sugar and let it sit for aside for a few minutes.
Then pour all liquids on all dry ingredients and knead until you obtain a homogeneous and slightly sticky mass.
Let it rise at room temperature covered with a cloth for 1h or until double in volume.
Punch down and shape either in one big loaf or 2 or 3 smaller ones, make a few deep cuts side ways (2 cm /1 inch deep) with a very sharp knife.
Let it proof covered for another 20mn.
Bake your bread in preheated oven to 230 deg. C/446 F for 10 mn with a container of water, after 10mn reduce the heat to 180 deg. C/356 F and bake for a further 30mn or so.
You will know the bread is cooked when it sounds hollow when you tap under it.