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Pumpkin spelt bread

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Ingredients for 1 servings:

  • 300 g pumpkin flesh, cooked
  • 300 g wholemeal spelt flour
  • 200 g wheat flour
  • 50 g margarine
  • 50 ml milk
  • ½ cube of yeast
  • 1 tsp salt
  • 2 tbsp honey
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Heat the milk and margarine together until the fat has liquefied (alternatively, you can use oil). Dissolve the yeast in the lukewarm mixture. Knead all ingredients into a dough and let it rise in a warm place until it has significantly increased in volume. Knead again, transfer to a greased pan, and let it rise again. Cut a 1 cm deep cut lengthwise and bake at 180°C (convection oven) for 25-30 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.

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