Pumpkin bread

Ingredients for 1 servings:

• 200 g spelt flour
• 200 g whole wheat flour
• 100 g wheat flour
• 20 g margarine
• 8 g dry yeast
• 50 g xylitol (sugar substitute)
• 125 ml almond milk
• 250 g butternut squash
• Almond milk for brushing
• Fat and flour for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 3 hours 20 minutes

vegan and sugar-free

Cut the raw pumpkin into cubes and cook on a baking sheet at 180-200°C for about 15 minutes. Then puree the pumpkin pieces and let cool slightly. Put the flour in a bowl and make a well in the center. Add the lukewarm almond milk, xylitol, dried yeast, margarine, and pumpkin puree to the well, and sprinkle the salt along the edge. Mix all ingredients with the dough hook until you have a light dough. It should have about the consistency of a plaited bread; it shouldn’t be sticky. Depending on the whole-wheat flour, you may need a little more milk. (Without a food processor, you’ll need some muscle power; replace the dough hook with your hands after the first mixing). Cover the dough in a bowl with a damp cloth and let it rise in a warm place for about 90 minutes, until it has visibly risen. Since sugar has been replaced with xylitol, it may take a little longer. Grease a loaf pan (approx. 30 cm) and flour it. Knead the dough thoroughly again and place it in the tin. Cover with a damp cloth and let it rise for another 30 minutes. Make a 1 cm deep cut in the surface and then brush with almond milk. Preheat the oven to 190°C (top/bottom heat) and bake the bread for 40-50 minutes. Depending on the desired degree of browning, keep an eye on the bread after about 25 minutes and cover if necessary. After baking, let the bread cool for a few minutes and then turn it out of the tin onto a wire rack. Tip: You can of course use the same amount of butter, milk, or sugar as an alternative.