Pumpkin bread with rosemary and nut crust

Ingredients for 6 servings:

• 500 g wheat flour
• 1 small Hokkaido pumpkin(s)
• 150 g sugar
• ½ cube of yeast, fresh
• 2 eggs
• 150 ml milk, lukewarm
• 50 g butter
• 20 g pumpkin seeds
• 20 g sesame seeds
• 20 g hazelnuts
• 2 sprigs rosemary
• 1 pinch of cinnamon
• 1 tsp salt
• 1 tbsp honey

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Cut off the top and bottom of the pumpkin and halve it. Remove the core and cut the pumpkin into walnut-sized cubes. Place it on a baking sheet with the cinnamon and a tablespoon of honey and cover with aluminum foil. Bake at 180 degrees (top/bottom heat) for about 20 minutes, until tender. When the pumpkin is tender, puree the mixture or, if you prefer it a little chunkier, mash it with a potato masher until smooth. The puree should be lukewarm before further processing. In the meantime, finely chop the rosemary. Heat the milk and dissolve the yeast in it. Knead one whole egg and one egg white with the sugar and salt together with the yeast mixture, the flour, the rosemary, the butter, and the pumpkin puree into a dough. Cover the dough and let it rise in a warm place for about 45 minutes. In the meantime, chop the nuts and seeds. Grease a bread pan with butter and dust with flour so that the bread can be easily removed from the pan afterwards. When the dough has roughly doubled in size, knead it again and then pour it into the pan. Brush the dough with the remaining egg yolk and sprinkle with the nuts. Now preheat the oven to 180 degrees Celsius (top and bottom heat). Let the dough rise for another 15 minutes and then bake for about 45 minutes.