Summary

Ingredients

For the dough: (pre-dough)

• 60 g wheat flour, type 550
• 60 g wheat flour, (whole wheat flour)
• 60 g rye flour
• 2 g yeast
• 160 g water

Also: (for the source piece)

• 100 g cereal flakes, or half cereal flakes, half roasted pumpkin seeds
• 110 g water

For the dough:

• 300 g wheat flour, type 550
• 400 g wheat flour, (whole wheat flour)
• 100 g wheat flour, 1050
• 22 g salt
• 16 g yeast
• 100 g water

For the puree: (550 g pumpkin puree)

• 1.1 kg pumpkin (se)
• salt and pepper
• olive oil

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Instructions

1. For the pre-dough, knead all the ingredients and cover with cling film and let rise overnight at room temperature (approx. 14 hours).
2. For the swelling piece, roast the cereal flakes in a pan without oil, put them in a bowl and pour the water over them, also cover with cling film and leave to stand overnight.
3. Also prepare the pumpkin puree the evening before. A pumpkin weighing approx. 1.1 kg is used for 550 g of pumpkin puree. Halve this and remove the stones, brush the halves with a little olive oil and sprinkle with salt and pepper. Then bake the pumpkin in an oven preheated to 180 degrees for about 1 hour and then let it cool.
4. The next day, mix the flours for the dough, crumble the yeast into it, add salt. Remove the pumpkin flesh from the skin and puree. Add the pumpkin puree, pre-dough, swelling piece and water to the flour mixture and knead everything well. Cover the dough and let it rise for 2 hours, folding the dough together after 40 and 80 minutes. Place the dough on the floured work surface and halve, each work into a loaf and place it on the baking tray, cover and let rise for another 1 1/2 hours.
5. Preheat the oven to 220 degrees in good time and cut into the loaves as desired and pour in well, bake the loaves in 45 minutes.
6. TIP:
7. If you want, you can replace 50 g of the cereal flakes with roasted pumpkin seeds in the source piece.
8. Any type of pumpkin can be used, the bread tastes very tasty with spaghetti pumpkin or butternut.