Servings: 8 slices
Calories: 160kcal
Cost: $5
Equipment
- Large mixing bowl
- Hand mixer with dough hook
- Household grater
- Baking tray
- Baking paper
Ingredients
- 600 g Hokkaido pumpkin
- 1 tsp salt divided
- 400 g wheat flour
- 1 tbsp sugar
- 1 tsp ground turmeric
- 1 pack dry yeast
- some flour for dough processing
Instructions
- Cut open the Hokkaido pumpkin, remove the core, and chop 300 grams into rough pieces. Cook in salted water for about 10 minutes until tender, then drain and puree.
- Grate the remaining pumpkin using a household grater.
- In a large mixing bowl, combine the wheat flour, sugar, salt, turmeric, and dry yeast. Mix well to ensure even distribution.
- Add the warm pumpkin puree and 3 tablespoons of water to the dry ingredients. Knead with a hand mixer and dough hook for about 3 minutes until smooth and elastic. Fold in the grated pumpkin and cover to let rise for 60 minutes.
- Knead the risen dough on a floured surface, shape into a ball, and place on a baking paper-lined tray. Cover and let rest for another hour.
- Preheat the oven to 200 degrees (fan oven: 180 degrees). Brush the dough with water and bake for about 40 minutes until golden brown. Let cool completely before slicing.
Notes
For an extra crunch, knead in 50 grams of pumpkin seeds after the first rise. You can substitute Hokkaido pumpkin with butternut squash or acorn squash, and wheat flour with all-purpose flour. To keep the bread fresh, store it in an airtight container for up to 5 days, or freeze it for up to 3 months.
Nutrition
Calories: 160kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1300IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg
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