John Myers
Contents
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Ingredients
- 400 g Finely grated pumpkin
- 500 g Wholemeal spelt flour
- 1 tsp Salt
- 1 tsp Ginger bread spice
- 1 tsp Ground coriander
- 1 tsp Turmeric
- 1 packet Dry yeast
- 100 g Butter
- 100 ml Milk or herbal alternative
- 2 tbsp Maple syrup
Instructions
- Mix the flour, spices, salt and yeast. Gently heat the butter and milk in a saucepan. Add the grated pumpkin, milk mixture and maple syrup to the flour mixture. Knead into a smooth dough with the food processor and cover and let rise in a warm place for approx. 60 minutes.
- Then knead the dough again and pour it into a greased loaf pan or shape it into a round loaf. Bake in a preheated oven at 180 degrees top / bottom heat (or 160 degrees convection) for about 45 - 50 minutes until golden yellow.
- Instead of gingerbread spice you can use just cinnamon. I do, however, like a hint of anise, allspice or cloves in the bread. The ground coriander is also optional.
- If you use fresh yeast, half a cube is enough. Then crumble this into the warmed milk mixture and let stand for a few minutes. Then continue as described above.
Nutrition
Serving: 100gCalories: 248kcalCarbohydrates: 51gProtein: 4.8gFat: 2.4g
