Summary

Ingredients

• 350 g pumpkin (se) (Hokkaido), coarsely rated
• 600 g flour (whole rain)
• 100 g flour (spelled flour)
• 3 teaspoons salt
• 1 cube yeast
• 200 ml water
• 1 tablespoon olive oil
• 2 tablespoon rosemary, fresher, finely chopped
• 4 tablespoon pumpkin seeds, roasted without fat, roughly chopped
• 100 g olives, black, rouhly chopped
• Fat (vegetable fat) for the shape

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Instructions

1. Stir the yeast with a little water until smooth and let stand for 10 minutes. Mix the flour, salt and pumpkin, add the yeast mixture, olive oil and water and stir in (the amount of water depends on the moisture of the pumpkin flesh) and knead into a smooth dough. Cover and let rise for 1 hour.
2. Add rosemary, pumpkin seeds and olives and knead in. Put the dough in a greased loaf pan and let rise again for 30 minutes.
3. Bake in a preheated oven at 220 ° C for about 40 minutes.
4. Note: Tastes even better after 1-2 days than freshly baked, because the bread is moist from the pumpkin and the aromas of rosemary and olives become even stronger over time.