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🍳 Crunchy Pumpkin Bread with Roasted Onions

359 kcal · 30 min · 4 servings

Crunchy Pumpkin Bread with Roasted Onions Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the pumpkin and remove the skin.
  2. 2. Remove the seeds and cut the flesh into coarse cubes.
  3. 3. Place the pumpkin cubes in a pot and cover with water.
  4. 4. Bring the water to a boil and cook the pumpkin until tender over medium heat for about 15 to 20 minutes.
  5. 5. Drain the water and save it.
  6. 6. Let the pumpkin and the cooking water cool down.
  7. 7. Mash the cooled pumpkin roughly in the pot with a fork.
  8. 8. Measure out 200 milliliters of the cooled cooking water.
  9. 9. Add sugar and crumbled yeast to the water.
  10. 10. Let the mixture stand covered for about 10 minutes until the yeast has dissolved.
  11. 11. Add flour, salt, the mashed pumpkin, and roasted onions to a large bowl.
  12. 12. Pour in the yeast-water mixture.
  13. 13. Knead everything well together.
  14. 14. If the dough seems too dry, gradually add a little more cooled cooking water.
  15. 15. Let the dough rise covered in a warm place for about 1 hour until it has doubled in size.
  16. 16. Sprinkle some flour on the work surface.
  17. 17. Knead the dough briefly again.
  18. 18. Shape the dough into a round loaf.
  19. 19. Roll the loaf in sunflower seeds so it is covered all around.
  20. 20. Place the bread on a baking sheet lined with baking paper.
  21. 21. Let the bread rise covered for another 30 minutes.
  22. 22. Preheat the oven to 225 degrees Celsius (conventional fan).
  23. 23. Bake the bread for about 15 minutes at this temperature.
  24. 24. Reduce the oven temperature to 200 degrees Celsius.
  25. 25. Bake the bread for another 30 minutes.
  26. 26. If necessary, loosely cover the bread with aluminum foil towards the end so it does not become too dark.
  27. 27. Let the finished bread cool completely on a wire rack.

Nutrition per serving