Pumpkin bread

Ingredients for 1 servings:

• 200 g emmer
• 400 g spelt flour
• 1 packet of dry yeast
• 1 tsp salt
• 1 tsp sugar
• 1 tsp sage, dried
• 30 ml pumpkin seed oil
• 300 g pumpkin puree
• n. B. Water, lukewarm, approx. 250 ml, depending on the pumpkin

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 55 minutes

with pumpkin seed oil and pumpkin puree

Grind the emmer wheat in a high-speed blender or mixer to the desired fineness and mix thoroughly with the spelt flour, yeast, salt, sugar, and sage. Add the wet ingredients and let the dough knead on a mixer. Add lukewarm water as needed. The amount depends on how moist the pumpkin is. Mine was quite firm, so I needed about 250 ml of water. Let the dough rise in a warm place for about 90 minutes. Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit). Pour the bread dough into a large Kaiserkuchen pan and bake for 15 minutes. Then reduce the oven to 200 degrees Celsius (400 degrees Fahrenheit) and bake for another 60 minutes. The bread is done when it sounds hollow when tapped.