Pumpkin-Fennel-Bread

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Directions

1. 1

   Pumpkin wash, clean, seed and cut the pulp into pieces. Cook in boiling salted water for about 8 minutes. Drain the pumpkin, mash well with a potato masher and let cool

2. 2

   Mix flour, 1 1/2 teaspoon salt, fennel and yeast in a bowl. Add cold pumpkin puree and 150 ml water and knead to a smooth dough. Cover and leave to rise in a warm place for about 1 hour

3. 3

   Knead the dough again, form it into a ball and place it on a baking tray lined with baking paper. Cover the dough and let it rise again for about 45 minutes until it has risen to double its size

4. 4

   Whisk the egg and spread it on the bread. Cut the surface 3-4 times with a sharp knife. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes. Take out and let cool down. Pickles and cheese taste great with it

5. 5

   waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
100 kcal

CARBS
21 g

FATS
1 g

PROTEINS
3 g