Pumpkin bread with spelt flour

Pumpkin bread with spelt flour

You can make pumpkin bread with spelt flour yourself with this recipe – just like from the bakery. The bread dough with yeast, Hokkaido and pumpkin seeds is delicious for breakfast or dinner.

INGREDIENTS (For a 28 cm loaf pan)

300 g Hokkaido pumpkin
10 g fresh yeast
250 ml lukewarm water
1 tsp brown sugar
600 g spelt flour (type 1050)
10 g salt
1 tbsp neutral cooking oil (e.g. sunflower oil)
150 g pumpkin seeds
Some butter for the pan
Some flour for the pan

PREPARATION

Step 1
Grease a loaf pan (28 cm) with butter and sprinkle with some flour. Cut the pumpkin into small pieces, hollow it out and grate finely.  Dissolve yeast in lukewarm water and add brown sugar.

Step 2
Mix flour, salt, yeast water and oil in a bowl to form a dough, stir in grated pumpkin and pumpkin seeds. Put the dough in the prepared tin and cover and leave to rise in a warm place for about 60 minutes. In the meantime, preheat the oven to 220 degrees top/bottom heat (fan oven: 200 degrees).

Step 3
Spray the inside of the oven with water and bake the bread in the preheated oven for about 10 minutes, then reduce the temperature to 180 degrees top/bottom heat (fan oven: 160 degrees) and bake for about another 35 minutes. Allow the bread to cool on a cake rack and loosen the edge of the loaf tin with a knife. The bread makes about 12 slices and will keep for at least 2 days in the fridge.