Summary

Ingredients

• 650 g wheat
• 150 g rye
• 1 pumpkin (s) (e.g. Hokkaido)
• little water
• 40 g yeast
• 2 tablespoon honey
• 20 g sea salt
• 2 tablespoon butter
• 100 ml water
• possibly egg yolk for brushing
• some flour for dusting

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Instructions

1. Peel the pumpkin (Hokkaido does not need to be peeled), cut it into small pieces and boil it with a little water to make a sauce. Measure 500 g.
2. Finely grind the wheat and rye. Mix the yeast with water and a little flour to a thick paste and let it rest for 10 minutes.
3. Mix all ingredients together and finally knead in the yeast mixture. After a kneading time of 12-15 minutes, place the dough in a bowl, dust with flour and cover. Let go for 45 minutes.
4. Then knead the dough again briefly and vigorously, divide and form two round loaves of bread. Let rise on a tray for 15 minutes. Preheat the oven. Make a cut into the bread before pushing it in and, if necessary, brush it with egg yolk.
5. Bake at 200 ° C for about 20 minutes, then for another 15 minutes at 150 ° C. Allow to cool on a grill. And then let it taste with butter.