Pumpkin bread

Ingredients for 1 servings:

• 400 g spelt flour type 630
• 200 g rye flour
• 1 cube of organic yeast
• 250 ml sweet cream
• 1 tsp honey or sugar
• 1 tsp salt
• 3 tbsp pumpkin seed oil
• 400 g pumpkin flesh, cooked and cooled

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 50 minutes

from my test kitchen the second

Wash, cut, deseed, and boil the pumpkin until soft. Drain through a sieve. Let the pumpkin flesh cool and mash. Roast the pumpkin seeds in a pan without fat; it’s best to leave them there, as they burn quickly. Then place the seeds on a plate to cool, as they will otherwise continue to roast in the hot pan. Heat the cream to lukewarm, crumble in the yeast, add the honey, and let everything rest for a few minutes. Weigh the flour into a bowl and make a well. Add the cream, yeast, and honey mixture, then add the oil, roasted pumpkin seeds, mashed pumpkin flesh, and salt. Stir everything into a dough, or let it stir. I do this with a food processor. If the dough isn’t firm enough, simply add a little more flour until it starts to move away from the bowl. Cover and let the dough rise for about 60-80 minutes. Knead briefly again and pour into the prepared pan. I have a ceramic pan that I line with wet wax paper. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and let the dough rise in the pan for another 10 minutes. I place a bowl of cold water at the bottom of the oven. Bake the bread at 170-180 degrees Celsius (348-356 degrees Fahrenheit) for about an hour. Tap the bread to test it. If it sounds hollow, turn it out and let it cool completely. Tip: I put a bag over the dough hook so it stays on until the next kneading cycle, and the dough that sticks to it doesn’t dry out.