Pumpkin bread

Ingredients for 1 servings:

• 300 g pumpkin flesh (Hokkaido)
• 170 g pumpkin seeds
• 700 g flour
• 2 packets of dry yeast
• 2 tsp, leveled sugar
• 3 tsp salt
• 500 ml water, warm
• Grease for the molds

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes

Cut the pumpkin into wedges, remove the seeds, and then coarsely grate them. Roughly chop the pumpkin seeds. Mix the flour and yeast, add 150g of pumpkin seeds and the remaining ingredients, and knead everything well. Cover the dough and let it rise in a warm place for 30 minutes. Grease two loaf pans and sprinkle with the remaining pumpkin seeds. Preheat the oven to 200°C (top/bottom heat). Knead the dough briefly again; it will be very soft, and then pour it into the pans. Let it rise for another 10 minutes. Place it in the lower third of the oven and bake. After 10 minutes, cut the bread lengthwise with a sharp knife, about 1-2 cm deep. Then bake for another 35 minutes. Let it cool on a rack.