Pumpkin and potato bread

Ingredients for 2 servings:

• 350 g pumpkin(s), Hokkaido
• 250 g potatoes
• 500 g spelt flour type 630, or wheat flour type 1050
• 1 tsp salt
• 1 tsp sugar, brown
• 1 cube of fresh yeast (approx. 40 g)
• 1 m.-sized onion(s)
• 1 egg(s)
• 1 tbsp oil, Styrian
• 1 tbsp rapeseed oil
• e.g. water, for cooking
• n. B. Fat, for form
• e.g. breadcrumbs
• n. B. Pumpkin seeds, Styrian (green) for decoration on top

Instructions

Working time approx. 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes

for loaf pan approx. 30 cm long

Sauté the cleaned pumpkin and peeled potatoes together in about 100 ml of water until soft, drain, and mash to a puree. Allow the puree to cool. Put the flour, salt, sugar, crumbled yeast, egg, and a tablespoon of Styrian oil in a bowl. Add the puree and knead well. Fry the finely chopped onion in the rapeseed oil, allow to cool, and mix in. Knead everything again for at least 5 minutes, then cover and let rise in a warm room for 30 minutes. The dough should double in size. In the meantime, grease the pan with margarine or butter and sprinkle with breadcrumbs. Then pour the dough into the loaf pan, press down, make a 1 cm cut with a knife, and add the pumpkin seeds on top. Now let the dough rise, covered, for another 20 minutes. Place the pan in the preheated oven, place a bowl of water on the bottom, and bake the bread dough for 45-50 minutes at 200°C. I accidentally didn’t pour out the water, but mashed it into a paste. Because of the increased amount of water, I had to add more flour, and the dough became heavier. I then divided the dough. I put part of it into a bread pan and added the pumpkin seeds to the bottom of the pan. I then placed the other half in a floured proving basket. I then floured the bottom as well and covered it all up again. I turned the dough out of the proving basket onto a baking sheet lined with baking paper, sprinkled the pumpkin seeds on top, and placed the pan next to it. I gave everything another swirl and then put it in the oven and baked it as described and followed the procedure above. This gave me two loaves of bread in different shapes and styles.