Pumpkin and Potato Bread

Summary

Ingredients

• 250 g potato (s)
• 350 g pumpkin (s) e.., Hokkaido pumpkin
• 500 g flour e.., spelled flour
• 2 teaspoons salt
• 1 pinch (s) sugar
• 2 packs dry yeast or 1 cube fresh yeast

To sprinkle:

• Pumpkin seeds

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Instructions

1. Peel and dice the pumpkin and potatoes. Bring the cubes together with water to a boil in a saucepan and cook until soft in about 20 minutes.
2. In the meantime, mix the flour, salt, sugar and dry yeast in a large bowl. (Attention! If you use fresh yeast, you should make a pre-dough).
3. When the vegetables are cooked, pour off the water (don`t forget, otherwise it will be too runny) and use a potato masher or hand blender to make a pulp. Let the porridge cool down a little and then add to the dry ingredients. Knead everything into a smooth dough with your hands or with a food processor, this should take a few minutes. The longer the dough is kneaded, the nicer it rises. The dough should then no longer stick to the hands and should be able to be shaped into a ball. Cover this ball of dough with a clean cloth and let rise in a warm place for half an hour.
4. Grease a loaf pan about 30 cm long or line it with baking paper. Knead the dough ball again with your hands and place it in the mold and sprinkle with the pumpkin seeds, pressing them down a little if necessary. Let the loaf rise for another half an hour.
5. Bake the bread in the preheated oven at 200 ° C top / bottom heat for 45 minutes. Depending on the stove, this can be different, so check it out from time to time. You can tell whether the bread is ready with the tapping method. To do this, carefully knock on the bread, it sounds hollow and it`s done.
6. Of course, the dough can also be used to make wonderful rolls. They then need about 25 minutes in the oven.