Summary

Ingredients

• 250 g flour, whole wheat flour (kamut)
• 5 g dry yeast
• 0.5 teaspoon ½ salt
• 20 g wheat - luten / luten
• 25 g suar or honey
• 25 g butter, room temperature or oil
• 250 g pumpkin meat
• 1 egg (s)
• 1 tablespoon heavy cream

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Instructions

1. Peel and dice the pumpkin flesh and cook in water for approx. 10-15 minutes until soft, drain and mash with a potato masher.
2. Mix the dry ingredients in a bowl. Make a well and add the butter in flakes. Add the lukewarm pumpkin and use the dough hook with the mixer to work it into a dough for a few minutes. Let stand covered in a warm place for approx. 1 hour.
3. Knead again thoroughly, shape into a bread and put in a greased small (25 cm) loaf pan.
4. Whisk the egg with the cream and brush the surface of the bread with it. Cut diagonally as desired. Cover and let rise in a warm place for another 30-45 minutes.
5. In the meantime, preheat the oven to 200 ° top / bottom heat and place a cup of hot water in the oven. Bake the bread in the middle of the oven for 30 minutes until golden. Possibly cover after 15 minutes.