Add <quantity>307<unit>g</unit></quantity> of solina flour and <quantity>7<unit>g</unit></quantity> of salt to a bowl

Add <quantity>30<unit>g</unit></quantity> of pumpkin seeds and <quantity>62<unit>g</unit></quantity> of sourdough starter

Add <quantity>233<unit>g</unit></quantity> of filtered water and mix to obtain a homogeneous dough

Transfer the dough to a clean surface

Line a bread pan with parchment paper and drizzle it with extra virgin olive oil

Dampen your hands with a little water and shape the dough into the baking pan shape. Transfer to the pan

Cover the dough with damp cloth or place it in a container with a lid and let it proof at least 6h until it has almost doubled in size. If it's too hot, you can proof the dough overnight in the refrigerator

Preaheat the oven to <temperature>250<unit>°C</unit></temperature>

Dip a pair of scissors into water and make a cut in the center of the bread dough

Place a baking pan filled with hot water in the bottom rack of the oven. Spray the surface of the dough with water and bake it for 20-30m minutes until light brown

Remove the bread and the pan with water from the oven and reduce the temperature to <temperature>180<unit>°C</unit></temperature>. Unmold the bread and remove the parchment paper

Return the bread to the oven and bake for about 7m until golden brown. Let it cool on a wire rack before serving. The ancient grain bread is ready

Choose your favorite spread and enjoy!