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Pumpkin bread with sage and pumpkin seeds

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Ingredients for 1 servings:

  • 100 g pumpkin seeds
  • 300 g spelt flour type 630
  • 350 g wholemeal spelt flour
  • 12 g dry yeast
  • 2 tsp salt
  • 2 tsp sage, dried
  • 3 pinches of nutmeg
  • 1 tsp sugar
  • 200 g pumpkin puree
  • 440 ml water, lukewarm

Instructions

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

Grind the pumpkin seeds into coarse pieces in a blender. Combine the pumpkin seeds and the remaining dry ingredients in a bowl and mix thoroughly. Add the pumpkin puree and water and let the food processor knead for 10 minutes. Let the dough rise in a warm place for 45 minutes. Then pour into two loaf pans and bake on the middle rack at 190°C (top/bottom heat) for 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pumpkin bread with sage and pumpkin seeds

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