Whole-grain pumpkin bread with sourdough

Ingredients for 2 servings:

• 50 g starter
• 100 g wholemeal rye flour
• 100 g water
• 500 g pumpkin flesh from the Hokkaido pumpkin
• 300 ml water
• 500 g whole wheat flour
• 200 g wholemeal spelt flour
• 200 g einkorn wholemeal flour
• 18 g salt
• 3 tbsp oil
• 20 g yeast

Instructions

Working time approx. 20 minutes; Rest time approx. 11 hours; Cooking/baking time approx. 1 hour; Total time approx. 12 hours 20 minutes

for 2 25 cm king cake tins

Prepare the sourdough the night before by mixing together the specified ingredients. Cover the sourdough and let it rest overnight. Chop the pumpkin into small pieces, removing the seeds first, and cook the pieces with 300 ml of water for 10-15 minutes, depending on the size, until the pumpkin is tender. Then puree the pumpkin pieces with the cooking liquid and let it cool. On the day of baking, take 50 g of the sourdough as a starter for the next baking day and use the remaining sourdough for the bread. To do this, knead the sourdough with the ingredients for the main dough until a homogeneous dough forms. Let the dough rest briefly, then knead using the “stretch and fold” method and form two long strands the size of the loaf pans. Lightly grease the loaf pans, place the strands in the loaf pans, and cover and let it rise for 2-3 hours. Preheat the oven to 230°C. Pierce the loaves several times with a skewer or score them with a knife. Bake the bread in the preheated oven for 15 minutes, then reduce the oven temperature to 200°C and bake the bread for about 30-40 minutes.