Pumpkin Bread

Ingredients

• 300 g pumpkin flesh
• 370 g whole wheat flour
• 80 g rye whole grain flour
• 1 tbsp salt
• 1 g dry yeast (optional)
• flour for dusting
• 2 tbsp pumpkin seeds
• 1 tbsp rye bran
• 1 tbsp flaxseed

Instructions

1. 1.

   For the sourdough, mix rye flour, starter and 150 ml lukewarm water; cover and rest overnight.

2. 2.

   Preheat oven to 200°C with top and bottom heat. Dice pumpkin and bake on parchment for about 25 minutes until soft. Then puree and let cool.

3. 3.

   In a large bowl combine pumpkin purée with the two flours, salt, optional yeast and the sourdough starter. Add about 140 ml lukewarm water and knead with a stand mixer. Adjust water or flour as needed based on moisture of purée. Knead for about 10 minutes, then let rest for about 3 hours, folding every 30 minutes.

4. 4.

   Afterwards transfer to a floured surface, gently press to release gas, shape into a round loaf, and let rest another 1.5 hours.

5. 5.

   Preheat oven to 250°C with a baking stone. Brush loaf with water, sprinkle pumpkin seeds, sesame and flaxseed. Bake, spraying steam into the oven with a spray bottle. After about 10 minutes open the oven, vent steam and lower temperature to 200°C. Continue baking for another 35 minutes. Let cool before slicing.