Styrian Pumpkin Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g pumpkin (se), rated
- 3 tablespoon oil
- liters ⅛ water
- 1 kg flour, whole wheat flour
- 2 points yeast (dry yeast)
- 1 tablespoon salt
- 60 g pumpkin seeds
- 3 tablespoon pumpkin seed oil
- 450 ml water, lukewarm
- 1 tablespoon spice mix for bread
Print Recipe
Pin Recipe Instructions
- Steam the pumpkin with the oil and 1/8 l water until soft, strain into a sauce and let cool. Mix all dry ingredients, add the remaining ingredients and the pumpkin and knead into a smooth dough. Let rise for approx. 30 minutes, fill into two loaf tins and cover again for approx. 30 minutes. Bake in the preheated oven with a vessel with water for one hour at 200 degrees. You can also put the bread in the cold oven, then the second walking time is omitted and the baking time is extended by approx. 15-20 minutes. After the baking time, take the bread out of the mold and brush with a mixture of one tablespoon of seed oil and 4 tablespoons of hot water.
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