in Italy

Italian pumpkin bread

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Ingredients for 4 servings:

  • 150 g pumpkin flesh, finely grated
  • 375 g Flour, wholemeal spelled flour
  • 1 tsp salt
  • 1 cube of yeast
  • 110 ml water
  • ½ tsp rosemary, freshly chopped
  • 1 tsp sage, freshly chopped
  • ½ garlic clove(s), chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

juicy bread

Mix the flour with salt and pumpkin seeds and add the yeast dissolved in half the water. Knead thoroughly. Add enough water a spoonful at a time to form a smooth dough (you may need more or less depending on the type of pumpkin). Cover the dough and let it rise for 30 minutes. Knead the herbs and garlic into the dough. Form a loaf and place it in a small loaf pan (approx. 23 cm long). Score the surface several times with a sharp knife. Bake in a preheated oven at 200°C for approx. 30 minutes (tap to test). This makes a small loaf of approximately 600 grams.

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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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