Pumpkin Bread:
Pumpkins are usually round and orange, although the size, shape, and color can vary depending on the variety. They have a thick outer rind that’s smooth and ribbed, as well as a stem that connects the pumpkin to its leafy plant.
The vitamin A contained in pumpkin is actually in the form of vitamin A precursors beta carotene and alpha carotene. Your body can turn these powerful antioxidants into vitamin A after you consume them. It can help your body fight infections.
In this recipe I choose butternut squash because it is not only tasty but also packs a punch of vitamins, minerals, fiber, and antioxidants.
Serving 8 round little pumpkin breads
Time to prepare 20 min./ Time to raising the dough about 45 min.
Ingredients:
- 400g of whole Spelt flour
- 1 little butternut squash
- a pinch of salt
- 1 tsp of sugar cane
- pumpkin seeds
- fresh yeast
- water
How to make it
1-Put to bake the butternut squash until soft. Blend it until purée.
2-In a bawl put all ingredients and start kneading until to form a soft dough. If needs you can add a little water.
3-Cover the dough with a cloth and let it rise in a warm place.
4-When the dough is well levitated, separate it into small balls. Knead one by one, add the pumpkin seeds and let it rise for about 20 min.
5- place the breads into the oven and bake it for about 40 min.
Enjoy!
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