for 1 bread

Dough

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

Bread

2 tbsp	water
2 tbsp	pumpkin seeds
2 tbsp	sunflower seeds
¾ tsp	sea salt

How it's done

Dough

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.

Bread

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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