Pumpkin bread

Method

• 1)

  Puree the cooked pumpkin and weigh of 250 g of puree.

• 2)

  Mix the yeast with the maple syrup and 50 g lukewarm water. Cover and let stand for 15 minutes until the yeast forms bubbles.

• 3)

  Mix the chia seeds with 4 tablespoons of water and allow to swell.

• 4)

  Grind the oat flakes in food processor. Add the oat flour, rice flour and starch to a mixing bowl. Mix in the psyllium husks and the salt. Add the yeast water, chia seeds, pumpkin puree and vinegar and knead everything with the flat beater of a food processor (or with the dough hooks of a hand mixer) for 10 minutes. Gradually add as much mineral water until the dough is smooth and only slightly sticky. The amount of mineral water depends on the moisture of the pumpkin. At the end, mix in the pumpkin seeds.

• 5)

  Cover the bowl and let the dough rest for one hour.

• 6)

  Lightly knead the dough and place it in a baking pan. Cover and let rest for another hour.

• 7)

  Preheat the oven to 230 degrees Celsius conventional heating (top-bottom heat).

• 8)

  Bake the bread covered with aluminum foil for 45 minutes. Remove the foil and bake for another 20 minutes.

• 9)

  Before cutting, leave to cool completely on a cooling rack.