Floor bread with apricots, pumpkin and sunflower seeds

Name: floor bread with apricots, pumpkin and sunflower seeds
Total time: 230 min
Yield: 10
Ingredients: 500 gram wheat flour; 1 bag instant yeast; 1 teaspoon cinnamon; 10 gram salt; 2 tablespoon liquid honey; 100 gram dried apricots; 100 gram raisins; 3 tablespoon pumpkin seeds; 3 tablespoon sunflower seeds; 275 ml water

Ingredients

Directions

Cut the apricots into pieces.
Mix in a bowl the flour with the yeast, cinnamon and salt.
Make a pit in the middle and pour in the honey and water.
Mix everything into a soft dough and leave it for 15 minutes.
Brush the work surface with a little oil and knead the dough in 5-10 minutes until smooth and elastic.
Form the dough into a ball and put it back in the bowl.
Leave the dough covered with plastic foil in a warm place for 1 hour until the volume has doubled.
Push the dough back onto the work surface and spread the apricots and raisins and half of the pumpkin and sunflower seeds.
Roll up the dough and knead the fruit and the seeds through the dough.
Express the dough into a piece of cloth.
Roll up the dough lengthwise and place it on a griddle covered with parchment paper.
Brush the top with some water and sprinkle the rest of the seeds over it.
Press them slightly into the dough.
Cover the dough loosely with a clean flower-sprayed tea towel and let the dough rise again for 1 hour until it has doubled in volume.
Preheat the oven to 220 ° C.
Put the baking sheet in the middle of the oven and spray some water into the oven with the plant sprayer.
Bake the bread in 25-30 minutes brown and done.
Cooked bread sounds hollow when you knock on it.
Allow the bread on the grid to cool completely.