Pumpkin Bread Recipe

In the pumpkin bread recipe, one-seventh of the flour content consists of steamed and then mashed pumpkin. Further additions are pumpkin seeds and cumin spice in its ground form. Use the dough to bake two loaf of bread or twenty buns.

Ingredients:

Step by step:

1. Measure the six cups of spelt flour into a large kneading bowl. One that takes about five liters.
2. Add the half cup of pumpkin seeds, the teaspoon of ground cumin, the teaspoon of dried yeast, and the three teaspoons of Himalayan salt.  
3. Now pour in the 1.5 cups of lukewarm water and one cup of kefir.
4. Knead all ingredients until a smooth mass has formed. If the dough seems too dry and it is difficult to bind all flour in one flour ball add one or two tablespoons of additional water.
5. Let the dough ferment and rise in a warm place for 6 hours. (If something crosses your baking schedule, punch the dough back, cover it and keep refrigerated for up to 2 days.)
6. Preheat the oven to 200 C°.
7. Prepare two loaf forms. In the example of using heat-proof glass forms, our suggestion is to grease them with butter or coconut oil and dust them with flour or desiccated coconut.
8. At last, knead under the cup of steamed and mashed pumpkin. Split the dough evenly into two halves and place each in a 13cm by 22cm loaf form. Alternatively, shape about 20 buns.
9. Cover with a towel and let rise for thirty minutes.
10. Bake the bread 200 C° for 20 minutes. After twenty minutes reduce the heat to 180C° and cover with foil. Bake for 40 minutes. The finished bread should have a honey-colored crust.

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