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Breakfast: Pumpkin and Nut Bread

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Breakfast: Pumpkin and Nut Bread

The perfect breakfast: pumpkin and nut bread recipe with a picture and simple step-by-step instructions.

  • 480 g Spelled flour type 630
  • 2 packet Dry yeast
  • 30 g Rye meal
  • 70 g Roughly chopped walnuts
  • 70 g Coarsely chopped hazelnuts
  • 230 g Pumpkin, grated
  • 350 ml Lukewarm water
  • 1 tsp Salt
  • 1 tsp Raw cane sugar
  • 2 tsp Olive oil
  • 1 tsp Lemon zest
  1. Mix the flour and dry yeast and stir briefly with the water. Mix in the remaining ingredients, finally kneading in the nuts and grated pumpkin. Cover and let the dough rise in a warm place for 60 minutes. Then knead briefly and place in a loaf pan lined with baking paper. Let go again.
  2. Preheat the oven to 180 degrees hot air (or 200 degrees top / bottom heat) and bake the bread in the lower third for about 45 minutes until golden.
Dinner
European
breakfast: pumpkin and nut bread

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Written by John Myers

Professional Chef with 29 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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