Squash bread

Squash bread

Total: 3 hr 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / 100 g: 232 kcal
, Fat: 8 g
, Carbohydrate: 27 g
, Protein: 11 g


1 bread


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


400 g squash (e.g. butternut)
300 g wholemeal spelt flour
1 tsp salt
50 g linseed
50 g pumpkin seeds
1 ½ tsp dry yeast
1 ½ dl water


2 tbsp water
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
¾ tsp sea salt
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One cake tin (approx. 25 cm in diameter), lined with baking paper or greased.

How it's done

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Grate the squash into the food processor bowl using a roesti grater (yields approx. 200 g), set aside 2 tbsp of the grated squash. Add the flour, salt, linseed, pumpkin seeds and yeast, mix. Pour in the water, knead to form a soft, smooth dough using the dough hook. Cover and leave to rise at room temperature for approx. 2 hrs.


Transfer the dough to the prepared tin, brush with water. Top with the reserved squash, pumpkin seeds, sunflower seeds and salt, press down gently.

To bake

Approx. 60 mins. in the centre of an oven preheated to 200°C.

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