Whole-grain pumpkin bread

Ingredients for 1 servings:

• 650 g wheat
• 150 g rye
• 1 pumpkin(s) (e.g. Hokkaido)
• little water
• 40 g yeast
• 2 tbsp honey
• 20 g sea salt
• 2 tbsp butter
• 100 ml water
• egg yolk for brushing
• some flour for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

wholesome

Peel the pumpkin (Hokkaido doesn’t need to be peeled), cut into small pieces, and boil with a little water until pureed. Measure out 500g. Finely grind the wheat and rye. Mix the yeast with water and a little flour to form a thick paste and let it rest for 10 minutes. Stir all ingredients together and finally knead in the yeast starter. After 12-15 minutes of kneading, place the dough in a bowl, dust with flour, and cover. Let it rise for 45 minutes. Then knead the dough briefly and vigorously again, divide it, and form two round loaves. Let it rise on a baking sheet for 15 minutes. Preheat the oven. Score the loaves before placing them in the oven and brush with egg yolk, if desired. Bake at 200°C for about 20 minutes, then for another 15 minutes at 150°C. Let it cool on a wire rack. Then top with butter to taste.