Last weekend we had visitors.
And visitors always demand bread in this house.
So I baked some "Schwaebische Seelen" with my newly arrived and freshly milled spelt.
They are a German speciality from the south-west.
Made from a very wet dough which gets bulk fermented over night, then tipped on a wet surface and cut into long narrow strips. In some areas they are twisted, in others they are just flat. Very tricky to handle, you must have wet hands!
They get coarse salt and caraway seeds sprinkled on top and get baked in a very hot oven so they don't dry out. (Have tried some with sesame too - very nice!)
When I had one big baking sheet full of them there was a little bit of dough left, just enough to fit into the palm of my hand. What to do with that little bit of dough?
I looked around the kitchen for any clues and saw some leftover steamed pumpkin from last nights dinner - I always wanted to bake a pumpkin bread!