John Myers
Contents
show
Ingredients
- 600 g Spelt flour, type 1050
- 400 g Hokkaido pumpkin
- 150 g Pumpkin seeds
- 1 tbsp Brown sugar
- 11 g Dry yeast
- 0,5 tsp Salt
- 1 tbsp Olive oil
- 1 tbsp Pumpkin seed oil
- 225 ml Lukewarm water
- 1 pinch Ground ginger
Instructions
- Finely grate the pumpkin in the food processor, mix the flour and yeast.
- Mix the pumpkin, salt, sugar, ginger powder, water, olive oil and pumpkin seed oil, add the flour and yeast spoon by spoon and work into a smooth dough and finally knead in the pumpkin seeds.
- Let the dough rise for 45 minutes in the oven at approx. 50 ° C for 45 minutes. Then knead the dough again, put it in a pan lined with baking paper, cut lengthways at the top and let rise for another 30 minutes.
- Then bake at 170 ° C for 45 minutes.
Nutrition
Serving: 100gCalories: 176kcalCarbohydrates: 6.1gProtein: 7.1gFat: 13.8g
