John Myers
Pumpkin, Onion and Bacon Bread
The perfect pumpkin, onion and bacon bread recipe with a picture and simple step-by-step instructions.
- 400 g Hokkaido pumpkin
- 200 g Potatoes
- Salt
- 500 g Spelled flour type 630
- 1 tsp Brown sugar
- 42 g Yeast, that’s the equivalent of a cube
- 1 Pc. Egg
- 2 tbsp Olive oil
- 1 tsp Pumpkin King Spice Mix
- 1 tsp Spicy bread spice
- 1 tsp Chilli flakes
- 1 Msp Ground ginger
- 1 Pc. Large onion
- 100 g Diced bacon
- Pumpkin seeds for sprinkling
- Dice the pitted pumpkin and the peeled potatoes and cook covered in 100 ml salted water for about 15 minutes. Then drain, puree and let cool down a little.
- In the meantime, mix the flour, 1 teaspoon salt and sugar. Crumble the yeast on top. Add the egg and 1 tablespoon of olive oil, as well as the spices and the pureed pumpkin. Work everything into a smooth dough for a few minutes. Finally knead with your hands on a floured work surface. Cover and let the dough rise for about 30 minutes.
- While the dough is rising, peel the onion, cut in half and finely dice. Sauté with the bacon in a small pan in the remaining olive oil for a few minutes. Knead into the dough after half an hour.
- Pour the dough into a greased and floured loaf pan (approx. 30 cm long). Score lengthways with a knife. Sprinkle with pumpkin seeds. Cover and let rise again for about 30 minutes. Bake the bread in the preheated oven on the bottom shelf at 200 degrees top / bottom heat for about 45 – 50 minutes until golden yellow. (Whereby the bread already has a great golden yellow color even in the raw dough state, hihi)
- If you prefer the bread with a more neutral taste, you can simply leave out the spices (pumpkin king, bread spice, chilli flakes and ginger) without replacement. Or you can vary it with other spices.
- The bread is easy to freeze; best cut into slices. It tastes warm and cold and goes well with z. B. Also good as a starter for a salad or a soup in an autumn menu.
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