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🍽️ Crunchy Pumpkin Bread

2296 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat flour (Type 1050)
• 42 g fresh yeast (1 cube)
• 1 tsp sugar
• 250 g pumpkin flesh (peeled and seeded)
• 100 g ground hazelnuts
• 1 egg
• 1 tsp salt
• 1 tbsp butter (for the pan)

Instructions

1. 1. Sift the flour into a large bowl.
2. 2. Make a well in the center of the flour.
3. 3. Crumble the yeast into the well.
4. 4. Mix the yeast with the sugar and 50 milliliters of lukewarm water.
5. 5. Lightly dust the surface with flour.
6. 6. Let the yeast mixture rise, covered, for 15 minutes in a warm place.
7. 7. Grate the pumpkin flesh finely using a fine grater.
8. 8. Mix the flour with the pumpkin shavings, about 200 milliliters of water, the nuts, the egg, and salt.
9. 9. Knead everything into a smooth dough.
10. 10. If the dough is too firm, knead in 1 to 2 tablespoons of water.
11. 11. If the dough is too soft, add 1 to 2 tablespoons of flour.
12. 12. Let the dough rise, covered, for another 45 minutes.
13. 13. Wait until the volume of the dough has doubled.
14. 14. Lightly flour the work surface.
15. 15. Knead the dough again on the work surface.
16. 16. Grease a loaf pan.
17. 17. Place the dough into the greased loaf pan.
18. 18. Let the dough rise again for 45 minutes.
19. 19. Preheat the oven to 200 degrees Celsius fan-assisted.
20. 20. Bake the bread in the preheated oven for about 1 hour.
21. 21. Perform the skewer test to check for doneness.
22. 22. Remove the bread from the pan.
23. 23. Let the bread cool completely on a cake rack.

Nutrition per serving

• kcal: 2296
• Protein: 86 g · Fett/Fat: 91 g · Carbs: 280 g