Bread / Rolls: Whole Wheat Bread with Pumpkin and Bacon

5 from 4 votes
Total Time 2 hrs 40 mins
Course Dinner
Cuisine European
Servings 6 people
Calories 219 kcal



  • 250 g Whole wheat flour
  • 20 g Yeast fresh
  • 1 tsp White sugar
  • 2 tbsp Warm water
  • 1 tsp Garlic salt
  • 100 ml Warm water


  • 100 g Butternut squash
  • 50 g Diced pork belly


Preparing dough

  • Put the flour in a key and form a well ... Peel the yeast into it, mix with the sugar and 2 tablespoons of water and cover with a little flour ... approx. Read it for 15 minutes

Preparation of side dishes

  • Peel, core and finely grate the pumpkin ... remove excess fat from the bacon

Dough production

  • Knead the dough with the pumpkin, bacon, garlic salt and 100 ml water (approx. 10 minutes) and cover and let rise in a warm place for approx. 60 minutes

to bake

  • Heat the oven to 50 ° C ... place the dough on a baking sheet lined with baking paper, sprinkle with water and add a fire-proof bowl with water ... Pre-cook in the oven for about 30 minutes ... raise the temperature to 180 ° C and Bake the bread for about 40 minutes ... take it out and let it cool down


  • To serve, cut approx. 1 cm thick slices from the loaf and stand in the bread basket on the table or serve as a side dish with soup / stew or curries


Serving: 100gCalories: 219kcalCarbohydrates: 28.8gProtein: 6.5gFat: 8.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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