Pumpkin season is always too short for you? Or need another idea what to do with pumpkins?!
Today we have a simple and incredibly tender pumpkin bread for you. It fits perfectly in autumn and tastes great with a delicious dip as a main course or as a side dish for soups.
- 1 loaf pan
- 250 g pumpkin
- 9 g dry yeast
- 450 g spelled flour
- 2 tsp salt
- Peel and dice pumpkin and cook for about 10 minutes until tender.
- In the meantime, mix the flour, dry yeast and salt in a bowl.
- Drain and puree the pumpkin with 200ml of the boiling water.
- Add the puree and the cooking water to the flour and knead for 10 minutes. Compared to a “normal” yeast dough, the dough is relatively sticky.
- Then let rise in a warm place for an hour until the volume has doubled.
- Knead the dough briefly, put it in a greased loaf pan and let it rest for another hour.
- Preheat the oven to 200 °C and bake the on the middle rack for 20 minutes.
- After 20 minutes, take the bread out of the oven and remove it from the pan. Brush the top with water and bake for another 10 minutes without the baking pan.