Pumpkin bread


Pumpkin bread

Pumpkins in all its varieties, colors and shapes are the autumn staple, inviting us by hundreds of delicious preparation variations.

Grandmothers knew what is tasty and healthy. Pumpkin contains lots of beta-carotene, B vitamins, magnesium, calcium, iron, phosphorus and silica and has a very favorable sodium-potassium ratio. Pumpkin, especially pumpkin cream soup, is an ideal vegetable for vata and pitta types. Treat yourself to this delicious bread and serve a pumpkin cream soup with a dash of cream.

Bread Ingredients

2 teaspoons ground coriander
700 – 800 g organic whole grain spelt flour (depending on the pumpkin’s moisture content)
20 – 30 g fresh BIO yeast
300 ml lukewarm water
1 tablespoon maple syrup
2 – 3 tablespoons of rock salt
300 g pumpkin
100 g carrots
60 g roasted, ground hazelnuts
Something to grease baking tray


1) Dissolve the yeast in a small saucepan in lukewarm water and mix in with maple syrup and a little flour. Cover the dough and let it rest for 15 minutes.

2) Mix in rock salt and coriander with the remaining flour. Add the yeast dough and knead vigorously until smooth and supple. Dough is ready when is coming off the bowl’s edge and no longer sticks. Cover with a cloth and let it prove in a warm, draft-free place for about 30 minutes.

3) In the meantime, wash, peel your pumpkin, remove the seeds and grate the pulp. It is best to keep pumpkin at room temperature. Wash and grate the carrots. Mix in pumpkin and carrots with the roasted, ground hazelnuts.

4) Gradually knead grated vegetables with yeast dough. Add some spelt flour if needed. The dough should not stick, but also not be too firm.

5) Cover and prove the dough for another hour until it doubles in volume. Again, knead vigorously and form into a loaf. Place your pumpkin bread on a greased and floured tray or baking paper. Score and cover the loaf, leaving it to prove for another 20-30 minutes.

6) Bake in the oven at 200°C(E)/180°C(H) for 50-60 minutes. (If necessary, remove your bread from baking tray.) Test by knocking on the bottom side of your bread and, if necessary, bake for another few minutes or leave in the warm oven.

7) Allow the bread to cool on a grid.

Source: Petra Müller-Jani / Joachim Skibbe: Baking according to Ayurveda – bread, rolls & piquant, Pala-Verlag


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