Ingredients:
For the pumpkin purée:
- 400g pumpkin (Hokkaido)
- 80g water
For the dough:
- 200g buttermilk
- 1 packet dry yeast
- 650g flour
- 250g prepared pumpkin purée
- 15g salt
- 80g pumpkin
Preparation:
- Cut the pumpkin in half and wash it. Remove the seeds. Cut into large pieces. (The skin can remain on.)
- Place 400g of the pumpkin pieces and water in a pot and cook for approx. 10-15 minutes until soft.
- Puree, transfer to another container and leave to cool.
- Gently warm the buttermilk and stir in the yeast.
- Add the flour, pumpkin purée, and salt and knead into a smooth dough.
- Gradually add the pumpkin seeds.
- Cover the dough with a cloth and leave to rise for 1.5 hours.
- After the rising time, fold the dough several times on a floured work surface and shape into a round loaf.
- Place in the oven at 220°C and bake on the lowest rack for about 40 minutes.
- Remove the bread from the oven and leave to cool.