Spicy pumpkin bread with figs

Remove the seeds and threads from the pumpkin and cut the pumpkin into slices 1-2 cm wide. Cut the disks into small cubes. Keep 50 g of beautiful blocks apart. Boil the rest of the pumpkin cubes in a pan with 3 cm of boiling water covered in 8-10 minutes. Drain and cool in a colander. Puree the cooked pumpkin cubes in the food processor or with the hand blender.

Mix the flour in a bowl with yeast and 1-2 teaspoons of salt. Add the pumpkin puree with thyme, rosemary. Also pour for a dash of orange juice. Mix everything into a soft, but not too soft dough and let it rest for 15 minutes.

Sprinkle the work surface with flour and knead the dough for 5-10 minutes until it is supple and elastic. If the dough is too weak, sprinkle some flour and knead for a while. Form the dough into a ball and leave it covered in the bowl covered with plastic foil in a warm place for 1 hour until the volume has doubled.

Squeeze out the dough on the work surface and divide the pieces of fig and ¾ of the pumpkin cubes over it. Knead the pieces through the dough. Form the dough into an oval bread and place it on the baking sheet. Divide the remaining pumpkin cubes over it and press them slightly into the dough. Cover loosely with a clean flower-sprinkled tea towel and let the dough rise for another hour.

Preheat the oven to 220 ° C. Put the baking sheet in the middle of the oven and fry the pumpkin bread until golden brown and done in 20-25 minutes. Allow the bread to cool on a grid.