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You can bake bread yourself quickly and easily and there are no limits to your creativity. And with pumpkin, zucchini, olives and all kinds of seeds, you can add even more "bite and taste" to it.
Pumpkin or zucchini bread with nuts and seeds
400 g Hokkaido pumpkin, 600 g plain wheat flour, 12 g salt, 30 g honey, 40 g yeast, 125 ml lukewarm water, 50 - 70 g pumpkin seeds, butter for the pan
Finely grate the pumpkin, add a little salt and leave to stand. Then squeeze it out well with your hands so that there is no more liquid in the pumpkin flesh.
Put the flour in a bowl and knead with all the ingredients to form a smooth dough. Cover and let rise in a warm place for about 40 minutes. Then beat together and knead again briefly. Then place in a mold spread with melted butter, let rise for 5 minutes and finally bake in a preheated oven at 170 degrees hot air for about 40 minutes until golden brown.
If you want to try this variant with zucchini, you should use chopped walnuts instead of the pumpkin seeds. Tastes extremely juicy and extremely nutty.
Olive bread with sun-dried tomatoes
500 g flour, 1 package dry yeast, 2 teaspoons salt, 300 ml lukewarm water, 100 g Kalamata olives, 50 g dried tomatoes, oregano (dried), pepper, 2-3 tablespoons olive oil
Knead a smooth dough from the flour, dried yeast, salt and lukewarm water and cover and let rise in a warm place for about 30 minutes.
Core and quarter the olives, cut the sun-dried tomatoes into small pieces.
Turn the dough out onto a floured work surface and work in the olives and tomatoes well.
Finally, place the finished dough on a greased and floured baking sheet (preferably in a round shape and not too thin) and sprinkle with oregano and pepper. Drizzle or brush the bread with olive oil. Finally, you prick the surface a few times with the fork, let it rise for another 15 minutes and finally put the bread in a 180 degree preheated oven. Bake there until golden brown for about 30 minutes.
100 g whole wheat flour, 100 g rye flour, 50 g plain wheat flour, 1 heaped teaspoon salt, 100 g walnuts and 50 g hazelnuts chopped, 1 teaspoon honey, ½ pkg yeast, 125 ml buttermilk, 125 ml milk
Dissolve the yeast in a little lukewarm water and knead with the remaining ingredients for about 15 minutes to form a smooth dough. Cover and rest in a warm place for about 45 minutes and let rise. During this time, preheat the oven to 240 degrees and place a bowl of water in the oven.
Bake the bread for 10 minutes, then switch back to 200 degrees and bake in the oven for another 25 minutes. After this time, turn off the oven, but let the bread rest in the oven for about 10 minutes.
Then place on a wire rack and cover and let cool down.