Gluten-free pumpkin bread

Ingredients for 1 servings:

• 100 g Hokkaido pumpkin(s)
• 500 g flour, gluten-free, dark mix
• 1 tsp psyllium husk
• 1 tsp salt
• ½ tsp sugar
• 1 cube of yeast
• 1 tbsp fruit vinegar
• 2 tbsp rapeseed oil
• 50 g pumpkin seeds
• n. B. water

Instructions

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

First, peel the pumpkin, cut it into small cubes, and boil it in water for 10-15 minutes until soft. Drain and mash it with a hand blender. Place the flour, psyllium husks, salt, and sugar in a mixing bowl, mix everything together, and make a well in the center. Crumble the yeast into the well. Place the pumpkin puree in a measuring jug and fill it with lukewarm water to make 550 ml. Then pour the liquid over the yeast, then add the fruit vinegar and rapeseed oil. Knead everything thoroughly, adding the seeds while kneading. Place the dough in a loaf pan. Cover and let it rise until the dough reaches the edges of the pan. Bake at a preheated oven (220°C fan/convection oven) for about 10 minutes, then reduce the temperature to 200°C and bake the bread for another 50 minutes. If you want to brush the bread with rapeseed oil, do so 10 minutes before the end of the baking time.