Pumpkinbread

Name: Pumpkinbread
Total time: 25 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 3 tablespoon peanut oil; 250 gram pumpkin; 400 gram wheat flour; 100 gram corn flour; 15 gram salt; 1 bag dried yeast; 20 gram fresh yeast; mespoint nutmeg; 1 teaspoon ginger powder (djahé); 1 teaspoon cinnamon powder; 100 milliliters buttermilk

Ingredients

Directions

Heat 2 tablespoons of oil and scoop the pumpkin. Add 50 ml of water and gently simmer for 10-15 minutes until the pumpkin is tender.
Puree and let cool. Knead a dough with the wheat flour, maize flour, salt, yeast, spices and buttermilk. Add some extra buttermilk if the dough is too dry. Let rest for about 10 minutes.
Brush the worktop with the rest of the oil and knead the dough for 5 minutes. Form a ball and let it rise for 1 hour covered.
Place the dough on the baking tray and cut the top every 4 cm 1 cm deep. Cover and allow to rise for about 45 minutes.
Meanwhile, preheat the oven to 220 ° C and bake the bread in the middle of the oven for about 20 minutes until golden brown and done.