Pumpkin Sage Bread

For the pumpkin sage bread, core and peel the pumpkin and cut into cubes of about 2 cm. Sauté the pumpkin cubes in olive oil, pour about 100 ml of water and cook the cubes, covered, over medium heat for about 5 minutes until half-cooked. Drain and let cool.

Wash, dry and coarsely chop the sage leaves. Put all the ingredients except the pumpkin, sage and salt in the bowl of a food processor fitted with a dough hook. Gradually add 270-300 ml of warm water, kneading on the lowest speed. The dough should be moist, but once it is smooth, it will come away from the side of the bowl. Knead on lowest speed for 5 minutes, then on medium speed for 3 minutes. Add the remaining ingredients and knead for another 2 minutes. The dough will be a little sticky.

Place the dough in a bowl greased with olive oil and let rise, covered, for 2 hours. Fold the dough with a dough scraper after each 1 hour and 1 hour in the bowl.

Preheat the oven to 250 °C (convection oven not recommended). Preheat a pizza stone or an inverted baking tray and an ovenproof bowl with water. Roll the dough on some flour. Place seam side down in a floured proofing basket or bowl lined with a floured kitchen towel and let rise until oven is heated.

Turn the loaf out onto a board strewn with cornmeal. Spray with water, sprinkle with semolina and make deep crosswise cuts. Remove the water tray from the oven and place the loaf on the pizza stone or tray. Reduce the temperature to 220 °C after 15 minutes and finish baking the bread for another 20 minutes. Do a knock test to check if the bread is done baking.

Let the pumpkin sage bread cool completely on a rack.

Preparation Tip:

In the knock test, the bottom of the bread is knocked off. If it sounds hollow, the bread is baked through.

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