Vegan pumpkin spelt bread with pumpkin seeds

Vegan pumpkin spelt bread made with Hokkaido purée, spelt flour, wholemeal spelt flour and pumpkin seeds, raised with yeast. A bread for breakfast and snacks, 207 kcal per slice.

At a glance

• Serves 12
• Prep time: 25 min
• Cooking time: 60 min
• Total time: 85 min
• Calories: 207 kcal per serving
• Protein: 7 g
• Fat: 5 g
• Carbs: 32 g

Ingredients

• 300g Hokkaido squash
• 400g spelt flour
• 100g wholemeal spelt flour
• 20g fresh yeast
• 200ml water
• 1 tbsp maple syrup
• 2 tbsp olive oil
• 60g pumpkin seeds
• 2 tsp salt

Method

You’ll need: oven · loaf tin · stick blender · chopping board · knife · mixing bowl

1. Cut the Hokkaido squash into cubes and cook it covered with a little water for 12 to 15 minutes until soft. Purée it and leave the purée to cool until lukewarm.
2. Dissolve the fresh yeast with the maple syrup in the lukewarm water. Mix the spelt flour, wholemeal spelt flour and salt in a bowl.
3. Add the yeast water, squash purée, olive oil and two thirds of the pumpkin seeds and knead everything for 8 minutes into a smooth dough. Cover and leave it in a warm place for 60 minutes until doubled in size.
4. Shape the dough into a loaf and place it in a loaf tin lined with baking paper. Brush it with water and press the remaining pumpkin seeds on top.
5. Leave the bread to rise for another 30 minutes and preheat the oven to 200 °C (180 °C fan).
6. Bake the bread at 200 °C for 40 to 45 minutes until golden brown and it sounds hollow when you tap the bottom. Leave it to cool on a wire rack for 1 hour.

Good to know

Squash purée in the dough keeps the bread soft and turns the crumb golden yellow. It's just as good with nut butter as with hummus (without seed oils) or a savoury spread.

Swaps

Spelt flour → plain flour (slightly fluffier). Wholemeal spelt flour → wholemeal rye flour (heartier). Pumpkin seeds → sunflower seeds (cheaper). Maple syrup → honey (then no longer vegan).

Cooking tips

The purée should only be lukewarm, otherwise the yeast works less well. If the dough is still very sticky after kneading, knead in another 1 to 2 tbsp of flour.

Storage

Wrapped in a tea towel, it stays fresh for 3 days; sliced and frozen, it keeps for 2 months.

Allergens

Contains gluten; no milk, egg or nuts. Suitable for children and in pregnancy.

Frequently asked questions

Can you freeze pumpkin spelt bread?

Wrapped in a tea towel, it stays fresh for 3 days; sliced and frozen, it keeps for 2 months.

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