BREAD: Pumpkin Bread

Cut the pumpkin into cubes and cook in plenty of water for 15 minutes. Drain and collect the water, mash the pumpkin. If necessary, add a little cooking liquid so that a smooth, but not too liquid mixture is formed. Let cool down.

Put the flour and salt in a bowl. Let the yeast soak in approx. 60 ml of lukewarm pumpkin water for 5 minutes. Add to the flour with the honey, add another 150 ml (possibly even more) of the cooking liquid, knead well with the dough hook.

Knead the dough vigorously with your hands. If necessary add flour and / or liquid. A smooth dough must be created. Let the dough rise for 1 hour.

Fold well once more, separate a small piece, shape the rest into a ball and place in a greased springform pan (or better, silicone mold). Shape a roll (approx. 30 cm) out of a small piece of dough, make a light knot in the middle and lay it across the bread. Let rise for another hour.

Brush with the whisked egg yolk, sprinkle with seeds (I used hemp seeds in the absence of pumpkin seeds) and bake for 20 minutes at 210 degrees, then for another 20 minutes at 180 degrees convection oven. Let cool on a wire rack.

It tastes best spread with butter and sprinkled with a little salt.