Pumpkin potato bread

Ingredients for 1 servings:

• 250 g potatoes
• 350 g pumpkin(s) e.g. B. Hokkaido pumpkin
• 500 g flour, e.g. spelt flour
• 2 tsp salt
• 1 pinch(s) of sugar
• 2 packets of dry yeast or 1 cube of fresh yeast
• pumpkin seeds

Instructions

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

fluffy and juicy, from a 30 cm loaf tin

Peel and dice the pumpkin and potatoes. Bring the cubes to a boil in a pot with water and cook until soft, about 20 minutes. In the meantime, combine the flour with salt, sugar, and dry yeast in a large bowl. (Note: If using fresh yeast, you should make a starter dough.) When the vegetables are tender, drain the water (don’t forget, otherwise it will be too runny) and puree everything with a potato masher or hand blender. Let the puree cool slightly and then add it to the dry ingredients. Knead everything with your hands or with a food processor until you have a smooth dough; this should take a few minutes. The longer the dough is kneaded, the better it will rise. The dough should no longer stick to your hands and should be easy to form into a ball. Cover this ball of dough with a clean cloth and let it rise in a warm place for half an hour. Grease a loaf pan about 30 cm long or line it with baking paper. Knead the ball of dough thoroughly with your hands once more, place it in the tin, and sprinkle with pumpkin seeds, pressing them down lightly if necessary. Let the loaf rise in the tin for another half hour. Bake the bread in a preheated oven at 200°C (top/bottom heat) for 45 minutes. This may vary depending on your oven, so check occasionally. You can tell if the bread is done by tapping it gently; if it sounds hollow, it’s done. The dough also makes wonderful rolls. They need about 25 minutes in the oven.