Autumn time is pumpkin time. We always look forward to pumpkin bread in particular.
We use the Hokkaido pumpkin for our pumpkin bread. The bread stands out from the other breads with a yellow color and tastes juicy.
Another Hokkaido advantage is that it does not have to be peeled: That saves us work and time.
Here’s the recipe:
- 100 grams spelt grains
- 300 grams pumpkin, cut into pieces (e.g. Hokkaido)
- 10 grams yeast
- 150 grams yogurt
- 50 grams water
- 100 grams rye flour (type 1150)
- 200 grams wheat flour (type 405)
- 2 teaspoons of salt
- 2 pinches of pepper
- 75g pumpkin seeds
- 30g sesame seeds
Grind the spelled grains in a mixing bowl for 30 sec./speed 10 and transfer.
Weigh the pumpkin pieces into the mixing bowl, chop up 4 sec./speed 6 and push down with the spatula.
Add the yeast, water and yoghurt, heat 3 min./37°C/speed 2.
Add all remaining ingredients and use Interval/Knead function for 3 minutes.
Transfer the dough to a bowl and let rise for 1 hour.
After the resting time, place the dough on a floured dough base, fold it into a loaf of bread, place in a greased dish with a lid and place in the cold oven.
Bake at 230°C top / bottom heat for about 70 minutes. After the baking time, take the bread out of the mold and let cool on a wire rack.