Spelt Pumpkin bread
Pumpkin packs this bread with beta-carotenes, a type or antioxidant which helps support healthy vision among other benefits.
You can experiment with the type of flour used. Whole wheat or emmer wholemeal flour are great options.
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 34.5 μg | (58 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 246 mg | (6 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 56 g |
Ingredients
- Ingredients
- 16 ozs Pumpkin of your choice (results in approx. 10 ounces pulp)
- 18 ozs Spelt flour
- 1 ½ ozs Yeast
- ½ tsp honey
- 12 ozs lukewarm milk as desired (e.g. goat's milk, buttermilk)
- 8 Tbsps butter
- 1 tsp salt
- 2 ozs Pumpkin seed
Preparation steps
Pumpkin wash or peel, clean and cut into small cubes. Put the pumpkin cubes into a pot, cover with water and cook covered for about 10 minutes. Then drain, finely puree and leave to cool.
In the meantime, put flour in a bowl, press a depression into it and crumble yeast into the depression. Mix with honey, milk and some flour from the edge to a pre-dough and let it rise covered in a warm, draught-free place for 15 minutes. Melt 7 tablespoons of butter.
Add butter, salt, pumpkin puree and 1.75 ounce pumpkin seeds to the pre-dough and knead everything into a smooth dough.
Grease a box form with the remaining butter and fill in the dough. Cover and leave to rise for a further 15 minutes. Sprinkle bread with the remaining pumpkin seeds and bake in a preheated oven at 400°F for about 60 minutes.