Braided sourdough bread with pumpkin
Ingredients:
260-280 g raw pumpkin
1 tablespoon agave syrup
½ teaspoon cinnamon
1 cup rice flour
2 cups spelt flour
1 teaspoon salt
1 teaspoon sugar
2/3 cup of sourdough (recipe here)
2-3 tablespoons of ground flax
40 g of hazelnuts
80 g of dried figs
1 teaspoon cinnamon
1 pinch nutmeg
½ teaspoon ground ginger
1 teaspoon mahleb
½ grated tonka bean
1-2 tablespoons ground hazelnuts and agave syrup for decoration
Preparation:
Grate the pumpkin. Stew briefly with the agave syrup and cinnamon. Once tender (in maximum 5 minutes), put aside to cool.
In a bowl, mix the flours, the other dry ingredients and spices. Stir with a fork to aerate and mix. Add the chopped figs and pumpkin. Stir again. Make a hollow in the middle. Dilute sourdough with sugar and a little warm water. Pour in the middle of the dry mixture. Add a little hot water (up to half a cup). Make a dense but soft dough.
Divide the dough into 3 equal balls. Roll each into a long baguette. Braid the strips together. Give them the shape of an oval braided bread. Transfer to an ovenproof baking tray. Sprinkle with flour and cover with transparent film and a clean cloth. Let the bread rise slowly in a warm place. Rising would take 6 to 8 hours (sourdough takes longer than normal yeast). It is best to knead sourdough the night before and let it rest until the next morning.
The next day, preheat oven to 210°C and coat the pumpkin bread with agave syrup and sprinkle with ground hazelnuts. Put the bread in the oven and reduce the temperature to 180°C 10 minutes later. In about 50-60 minutes, the sourdough bread should be ready. Check whether the inside is cooked with a knife. Cool on a wire rack.