Pumpkin Seed Cookies

Briefly roast the pumpkin seeds without fat in a pan and then chop coarsely. In a large bowl, dissolve the yeast and sugar in a little milk diluted with water and mix well. Let rise in a warm place until the mixture bubbles. Pour the rest of the milk and water and now add the flour, whole wheat groats, seed oil, chopped pumpkin seeds, fennel seeds, pepper and salt. Knead the dough well on a floured work surface until it is smooth and supple. If necessary, add a little more water or flour. The kneading process should not take less than 20 minutes. From the dough form about 10 elongated “Weckerln”, sprinkle with whole or coarsely chopped pumpkin seeds as desired, place on a well-greased baking sheet, which you cover with a damp cloth, under which the dough can rise for about an hour and a half. In the meantime, preheat the oven to 220°C and bake the pumpkin seed cookies for about half an hour until golden brown. Let cool and serve while still crisp.

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