Bread with oven-roasted pumpkin

Ingredients for 2 servings:

• 60 g wheat flour, type 550
• 60 g wheat flour (whole wheat flour)
• 60 g rye flour
• 2 g yeast
• 160 g water
• 100 g cereal flakes, or half cereal flakes, half roasted pumpkin seeds
• 110 g water
• 300 g wheat flour, type 550
• 400 g wheat flour (whole wheat flour)
• 100 g wheat flour, 1050
• 22 g salt
• 16 g yeast
• 100 g water
• 1.1 kg pumpkin(s)
• salt and pepper
• olive oil

Instructions

Working time approx. 45 minutes; Rest time approx. 17 hours 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 20 hours

For the starter dough, knead all ingredients together, cover with cling film, and let rise overnight at room temperature (approx. 14 hours). For the soaking dough, toast the cereal flakes in a pan without oil, transfer to a bowl, pour over the water, then cover with cling film and let stand overnight. Also prepare the pumpkin puree the night before. For 550g of pumpkin puree, use a pumpkin weighing approximately 1.1kg. Halve the pumpkin and remove the seeds. Brush the halves with a little olive oil and sprinkle with salt and pepper. Bake the pumpkin in an oven preheated to 180°C (350°F) for approximately 1 hour, then let cool. The next day, for the dough, combine the flours, crumble in the yeast, and add salt. Remove the pumpkin flesh from the skin and puree. Add the pumpkin puree, starter dough, soaking dough, and water to the flour mixture and knead everything well. Cover and let the dough rise for 2 hours, folding it after 40 and 80 minutes. Turn the dough out onto a floured surface and halve it. Shape each loaf into a loaf and place it on the baking sheet. Cover and let rise for another 1.5 hours. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit) and score the loaves as desired. Place them in the oven, steaming them well, and bake for 45 minutes. TIP: If you like, you can replace 50g of the cereal flakes with roasted pumpkin seeds. Any type of pumpkin can be used; the bread tastes delicious with spaghetti squash or butternut squash.