Pumpkin bread in a cast iron pot

Pumpkin bread in a cast iron pot

#breadbaking #pumpkin #homemade #spelt #rye

This fantastic recipe comes from Sarah and Alex – perfect for a moist, vegan pumpkin bread made with freshly milled flour. Baking it in a cast-iron pot ensures a crispy crust and a wonderfully airy crumb. Happy baking!

Ingredients

pre-dough

• 150 g lukewarm water
• 150 g freshly ground rye flour
• 50 g sourdough
• 5 g fresh yeast

Main dough

• 100 g lukewarm water
• 10 g fresh yeast
• 200g pumpkin puree
• 400 g freshly ground wholemeal spelt flour
• 2 1/2 tsp salt
• 2 tsp bread spice
• 1 tbsp maple syrup
• 1 tbsp olive oil

preparation

1. Mix the ingredients for the pre-dough together and let it stand, covered, for 3 hours.
2. Knead the pre-dough with the ingredients for the main dough using a food processor until a smooth dough forms (first 2-3 minutes slowly, then another 2-3 minutes quickly).
3. Let the dough rise, covered, for 1 hour.
4. Meanwhile, heat the cast iron pot in the oven to 250 °C.
5. Remove the hot pot from the oven and pour the dough into it.
6. Put the lid back on and put it in the oven. Bake at 250°C for 5 minutes.
7. Then reduce the heat to 190 °C and bake the bread for another 40 minutes.
8. Remove the lid and bake the bread for another 10 minutes.
9. Turn the bread out onto a wire rack and let it cool completely before slicing.
10. Enjoy!

Note: The cast iron roaster must not contain any plastic parts (handle, etc.) because the baking temperature is too high!