Andreas Pumpkin – Wholemeal Bread

Ingredients for 1 servings:

• 500 g flour (type 1050)
• 2 tbsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 1 packet of yeast (dry yeast)
• n. B. saffron threads
• little milk
• 250 g pumpkin flesh, without seeds, diced
• Pumpkin seeds for sprinkling
• little water
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Sauté the diced pumpkin flesh with a little milk and water in a saucepan. Add sugar, salt, and olive oil. Purée the mixture, leaving a few pieces aside if desired. Let it cool until the pumpkin puree is just lukewarm. Mix the yeast into the lukewarm pumpkin puree and let it rise briefly. Fold the saffron threads into the mixture. Mix the flour with the pumpkin puree and knead into a dough. Preheat the oven to 200°C and grease a loaf pan. Meanwhile, cover the bread dough and let it rise for about half an hour. Pour the dough into the loaf pan, sprinkle with pumpkin seeds, and bake in the preheated oven for about 1 hour. To test the bread, remove it from the pan and tap the bottom. If it sounds hollow, the bread is done. Otherwise, you can continue baking the bread without the pan for a few more minutes – covered with aluminum foil.