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–+ servings
5 from 4 votes

Breakfast: Pumpkin and Nut Bread

Prep Time20 minutes
Cook Time45 minutes
Rest Time1 hour
Total Time2 hours 5 minutes
Servings: 1 people

Ingredients

  • 480 g Spelt flour type 630
  • 2 packet Dry yeast
  • 30 g Rye meal
  • 70 g Roughly chopped walnuts
  • 70 g Coarsely chopped hazelnuts
  • 230 g Pumpkin, grated
  • 350 ml Lukewarm water
  • 1 tsp Salt
  • 1 tsp Raw cane sugar
  • 2 tsp Olive oil
  • 1 tsp Lemon zest

Instructions

  • Mix the flour and dry yeast and stir briefly with the water. Mix in the remaining ingredients, finally kneading in the nuts and grated pumpkin. Cover and let the dough rise in a warm place for 60 minutes. Then knead briefly and place in a loaf pan lined with baking paper. Let go again.
  • Preheat the oven to 180 degrees hot air (or 200 degrees top / bottom heat) and bake the bread in the lower third for about 45 minutes until golden.

Nutrition

Serving: 100g | Calories: 264kcal | Carbohydrates: 13g | Protein: 7.3g | Fat: 20.3g