Pumpkin spice bread

Ingredients for 1 servings:

• 500 g spelt flour, wholemeal
• 20 g yeast, fresh
• 225 ml water, warm
• 250 g pumpkin flesh, fresh, finely grated
• 1 tbsp syrup, agave
• 100 g pumpkin seeds, or sunflower
• 2 pinches of clove powder
• 1 pinch of ginger powder
• 1 pinch of cinnamon powder
• ½ tsp salt
• ½ lemon(s), juice and grated zest

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 30 minutes

juicy, spicy bread for all occasions

Dissolve the yeast with half the flour in warm water and let it rise for about 45 minutes. When the dough has doubled in size, add the remaining ingredients and knead the dough thoroughly until it has a relatively moist, sticky consistency. Cover and let it rise for another 45 minutes. Line a loaf pan with baking paper and pour in the dough. Smooth the top with a knife dipped in water and let it rest for another 20 minutes. In the meantime, preheat the oven to 250 degrees. Place a bowl of water in the oven. Score the top of the bread several times with a sharp knife to prevent it from tearing, and then place it in the oven. Bake for about 25 minutes at 250 degrees, then reduce the oven to 200 degrees and finish baking in about 30 minutes.