pumpkin bread
This delicious bread is easy to make and tastes best when eaten warm or toasted with butter and
marmalade.
400 g pumpkin
1½ teaspoons salt
1 cinnamon stick
4 cloves
1-inch piece of ginger, finely grated
1 heaping tablespoon soft butter
500 g whole wheat flour
40 g yeast (or the appropriate amount of dry yeast
50 ml (a bit less than a ¼ cup) lukewarm milk
50 g pumpkin seeds - 40 g chopped the rest whole
1.
Dice the pumpkin and cook slowly with 1/3 cup water, 1 tablespoons salt, cloves, cinnamon stick,
and ginger until the pumpkin is soft. Remove the cloves and cinnamon, drain off the excess
liquid and puree the pumpkin. Stir in the honey, butter, ½ teaspoon salt and set aside to cool.
2.
Prepare the dough with flour, yeast, lukewarm milk (you can use the cooking fluid instead of
milk), chopped pumpkin seeds and the cooled pumpkin puree. Knead well and set aside for
about 30 minutes. Turn the dough out and knead again for a few minutes.
3.
Put the dough into an oiled 30 cm long (about 12-inches) bread form. With a sharp knife make
several slashes in the bread, cover and let rise for another 10 - 15 minutes. Preheat the oven to
190° C ( 375° F) Brush the bread with water and sprinkle on the remaining pumpkin seeds.
Bake for about 25 - 30 minutes.
back
