We simply can’t get enough of puuuumpkin! Finally, our favorite is celebrating prime time again and is available everywhere. And as is customary here in Styria: A good pumpkin soup also needs an excellent bread.
Kornelia Urkorn has created the ideal recipe for you with us! And the best part: It’s quick and super easy too. Let’s go:
Ingredients
- 530 g Kornelia Organic Einkorn Wholegrain Flour (feel free to mix according to preferred taste, e.g., 300g einkorn, 280g spelt)
- 50 g Organic & Roasted Pumpkin Seed Protein Powder or Organic & Raw Pumpkin Seed Protein Powder
- 500 g water
- 1 tbsp einkorn sourdough – Alternatively 1 cube yeast
- 1-2 tsp salt
- 1 tbsp Organic Bread Spice
- 50g Organic & Raw Pumpkin Seeds
- Optional: Organic & Raw Flaxseeds
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Preparation
- Mix all ingredients well together, place in a loaf pan lined with baking paper and let stand for 6-8 hours. (Alternatively: For the yeast variation: Dissolve yeast in 100g lukewarm water. Then add only 400g water to the dry ingredients and let stand for approximately 30-40 minutes.)
- Bake in preheated oven at 240 degrees for 30 minutes, remove from pan and bake for another approximately 10 minutes. (Tip: The time may vary slightly depending on the oven, best to keep an eye on it the first time baking.)
