John Myers
Ingredients for 1 servings:
- 250 g flour, wholemeal flour (Kamut)
- 5 g dry yeast
- ½ tsp salt
- 20 g wheat gluten
- 25 g sugar or honey
- 25 g butter, room temperature or oil
- 250 g pumpkin flesh
- 1 egg(s)
- 1 tbsp cream
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
healthy, airy, loose
Boil the peeled and diced pumpkin flesh in water for about 10-15 minutes until soft, drain well, and mash with a potato masher. Mix the dry ingredients in a bowl. Make a well in the middle and add the flakes of butter. Add the lukewarm pumpkin puree and knead into a dough using the dough hook on a mixer for a few minutes. Cover and let stand in a warm place for about 1 hour. Knead thoroughly again, shape into a loaf, and place in a greased small (25 cm) loaf pan. Whisk the egg with the cream and brush the surface of the bread with it. Score diagonally if desired. Cover and let rise in a warm place for another 30-45 minutes. Meanwhile, preheat the oven to 200°C (top/bottom heat) and place a cup of hot water in the oven. Bake the bread in the center of the oven for 30 minutes until golden brown. Remove the cover after 15 minutes if necessary.
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