Pumpkin bread

Ingredients for 1 servings:

• 1 small Hokkaido pumpkin (se), approx. 800 – 1000 g
• 50 g sea salt butter
• 1 bag(s) of dry yeast, for 500 g
• 2 tsp brown sugar
• 2 tbsp water (pumpkin cooking water)
• 500 g wheat flour type 550
• 50 g hazelnuts, ground
• 1 pinch(s) nutmeg, ground
• 1 pinch of clove powder
• 1 tsp, leveled salt
• ½ lemon(s), untreated, zest
• Rapeseed oil for brushing
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 35 minutes

with hazelnuts, baked in a cast iron pot, fluffy

Wash, trim, halve, and deseed the Hokkaido pumpkin. Cut into small cubes and cook in a saucepan with a little water for about 15 minutes until soft. Drain in a sieve, reserving the cooking water in a bowl. Weigh out 400g of the pumpkin cubes and reserve the rest for another purpose. Puree the pumpkin with the butter in a tall mixing bowl and let cool slightly. In a cup, mix the dry yeast and sugar, then dissolve in 2 tablespoons of the pumpkin cooking water. In a mixing bowl, mix the flour, hazelnuts, spices, salt, and lemon zest. Spread the lukewarm puree on top and then add the liquid yeast. Knead the dough for 10 minutes, preferably in a food processor. Slide the dough into an oiled mixing bowl (the dough will be a bit sticky), brush with a little oil, and cover. Let rest for 45-60 minutes, until it has doubled in size. Line a 20-22 cm cast-iron pot with baking paper. The paper should be flush with the edge of the pot, meaning it shouldn’t overhang. Place the lid on a rack on the lowest shelf of the oven and preheat the oven to 220°C (top/bottom heat) for 30 minutes. In the meantime, slide the dough onto a floured work surface and shape it into a ball. I placed the dough in a well-floured proving basket and covered it while it warmed up. Remove the pot from the oven, lift the lid, and pour the dough into the pot (careful, it’s hot). Replace the lid and bake the bread for 25 minutes. Then reduce the heat to 180°C (350°F), remove the lid, and bake for another 20 minutes. Using the baking paper, lift the bread out of the pot and let it cool on a rack. Tip: If you like it spicier, roast the ground hazelnut kernels in a non-stick pan without fat until they smell fragrant, then let them cool.