Pumpkin Seed Baguettes

Coarsely chop the pumpkin seeds, cover with water and let them soak.

Stir 400 ml lukewarm water with the fresh yeast until it has completely dissolved.

Knead the flour, yeast water, pumpkin seed oil, salt and coriander into a smooth dough.

Cover the dough and let it rise in a warm place for about 20 minutes.

Drain the soaked pumpkin seeds, squeeze them well and knead them into the dough.

Divide the dough in half and shape into two baguettes.

Make diagonal slashes in the baguettes with a sharp knife, brush with beaten egg and sprinkle with pumpkin seeds.

Place the baguettes on a baking sheet lined with parchment paper, cover and let rise for another 20 minutes.

Preheat the oven to 180 °C.

Bake the baguettes at 180 °C for about 30–40 minutes until golden brown.

Remove the pumpkin seed baguettes from the oven and let them cool on a wire rack.