Pumpkin Bread

Ingredients

• 400 g whole grain flour (Type 1050)
• 42 g fresh yeast (1 cube)
• 1 tsp sugar
• 250 g pumpkin flesh (peeled and seeded)
• 100 g ground hazelnuts
• 1 egg
• 1 tsp salt
• 1 tbsp butter (for the pan)

Instructions

1. 1.

   Sift the flour into a bowl and make a well in the center. Crumble the yeast into it, add the sugar and 50 ml lukewarm water, stir together. Lightly dust with flour and cover for 15 minutes in a warm place. Meanwhile grate the pumpkin flesh finely with a fine grater. Mix the flour with the grated pumpkin, about 200 ml water, the nuts, egg and salt; knead into dough (if too stiff add 1–2 tbsp water, if too soft add 1–2 tbsp flour).

2. 2.

   Cover the dough and let rise for another 45 minutes until doubled in volume.

3. 3.

   Knead the dough again on a lightly floured surface. Transfer to a greased loaf pan and let rise for another 45 minutes. Preheat the oven to 200 °C fan.

4. 4.

   Bake in the preheated oven for about 1 hour, checking with a skewer test.

5. 5.

   Remove from the pan and cool on a wire rack.