Pumpkin bread

Pumpkin bread


A delicacy for the autumn months. A bread with a very particular and delicate flavour.


500 g Mix B - Bread-Mix
10 g dry yeast
20 g dextrose
20 g sugar
20 g brown sugar
1 package vanilla sugar
200 ml lukewarm water
100 ml sparkling mineral water
200 ml milk
10 ml oil
1 tsp salt
400 g pumpkin flesh
1 tbsp rice bran
3 tbsp rice flakes
3 tbsp millet flakes
1 pinch/es of ginger powder


  • Knead the flour, the dried yeast, the sugar, the vanilla sugar, the water, the milk, the oil, and the salt into a dough and allow to rise for around 10 minutes.
  • Then add the pumpkin flesh, the rice bran, the rice flakes, the millet flakes, and the ginger to the dough.
  • Mix together well and pour into a baking tray. Sprinkle with some water and spread until smooth.
  • Cover the form with cling film (plastic wrap) and allow the dough to rise until it has more or less doubled in size.
  • Preheat the oven at 180° C. (350° F. / Gas mark 4) and place a dish filled with water on the bottom of the oven.
  • Bake the dough for 50 minutes.
  • After baking, turn off the oven and leave the bread in it for another 15 minutes.