Pumpkin Bread

Ingredients

• 250 g pumpkin flesh
• 20 g butter
• 200 g wheat flour
• 300 g spelt flour
• 1 cube yeast
• 1 tsp sugar
• 1 pinch cinnamon
• 1 cm ginger (finely grated)
• 1 tsp sea salt
• 100 g pumpkin seeds
• flour (for working)

Instructions

1. 1.

   Chop the pumpkin flesh, sauté in butter and pour over 50 ml water, steam gently in a covered pot until tender.

2. 2.

   Meanwhile, mix the yeast in a small bowl with lukewarm water, 1 tsp sugar and 1 tbsp flour, dust with a little flour and let the pre-ferment rise for 15 min.

3. 3.

   Add the remaining flour to a large bowl.

4. 4.

   Puree the pumpkin, season with cinnamon and ginger, add to the flour. Add the pre-ferment and knead well together, sprinkle again with a bit of flour, cover with a cloth and let rise for about 45 min.

5. 5.

   Transfer to a floured work surface, fold in 3/4 of the pumpkin seeds, knead again and shape into a loaf. Place on a baking sheet lined with parchment paper, brush with water and let rise for another 60 min.

6. 6.

   Preheat the oven to 200°C. Fill a heat‑proof dish with hot water and place it inside. Bake the bread in the oven for about 35–40 min.

7. 7.

   Let the bread cool on a wire rack.