Author: Damir Crleni
PUMPKIN BREAD
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Ingredients:
375 g pumpkin marinated with cardamom
500 g cornmeal
150 g rye flour
100 g pumpkin flour
100 g whole pumpkin seeds
500 ml water
40 g fresh yeast
50 ml warm water
60 ml pumpkin oil
2 teaspoons salt
2 tablespoons sugar
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Preparation:
Heat 500 ml of water (it should not boil). In a mixing bowl, combine the cornmeal and pumpkin seeds, and pour the heated water over them. Mix well. Clean the pumpkin, cut it into 1x1 cm cubes, and marinate with cardamom and a bit of salt. In a separate bowl, dissolve the fresh yeast with a little sugar and let it rise in a warm place. Add the risen yeast, rye flour, pumpkin flour, pumpkin oil, salt, and remaining sugar to the cooled cornmeal mixture, along with the marinated pumpkin with cardamom. Grease a bread baking tin with oil. Transfer the dough to the tin and smooth it out with a wet spoon. Cover with a clean kitchen towel and let it rise for about 20 minutes. Bake in a preheated oven for 40 minutes.
Serve the bread warm or cooled. It can be enjoyed with cold cuts or on its own, or with a bit of butter, as it is a special treat by itself.
