Olive-feta bread and pumpkin bread

Ingredients for 2 servings:

• 500 g wheat flour
• 1 tsp salt
• 1 packet of dry yeast
• 250 ml water
• 50 ml olive oil
• 250 g pumpkin flesh, without skin and seeds, e.g. Hokkaido
• Salt
• 100 g olives, black, without stones
• 150 g feta cheese, cut into cubes
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

Two different breads

Knead the flour with 1 teaspoon of salt, yeast, and 250 ml of lukewarm water into a smooth dough. Cover the dough with a cloth and let it rest in a warm place for 30 minutes. Meanwhile, cut the pumpkin into pieces. Boil the pieces in salted water for about 10-15 minutes until soft, drain, and puree with a hand blender or in a blender. Let the puree cool. Thoroughly knead the olive oil into the dough and then divide it in half. Knead the pumpkin puree into one half, and the olives and diced feta into the other half. Shape both doughs into oblong loaves and place each in a greased loaf pan. Cover and let rise for 60 minutes. Preheat the oven to 200°C (400°F). Bake the loaves in the preheated oven on the middle rack for 60 minutes. Remove from the pans while still hot and let cool on a wire rack.