COUNTRY BREAD WITH TURMERIC AND PUMPKIN SEEDS

Directions

Sift the flour and add all the ingredients except the pumpkin seeds to the mixer bowl. Be careful not to let the yeast come into contact with the salt. We beat our dough with the hook attachment for about 5-8 minutes until it gets smooth and the dough starts to pull back from the sides of the bowl. Place the dough in an oiled bowl and cover it with a wet towel and let it rise. Sprinkle the counter with flour and put the dough in. Knead the dough for 5 minutes, folding it and adding the pumpkin seed in portions. Place the dough in an oiled bowl covered with a towel in the refrigerator for 12 hours. Remove the dough from the refrigerator and let it get to room temperature and then knead it on the counter. Sprinkle with flour and cover with a wet towel to rise. Preheat the oven in the fan to 200 degrees and place the hull inside. When the dough has risen, remove the pan from the oven, sprinkle its entire surface with flour, and place our dough. Cover and bake for 50 minutes with the lid on. In the last 10 minutes, remove the lid and let the bread take on color and become crispy. Leave on the grill for 30 minutes and then cut our bread.