Pumpkin Bread


  • 200 g integral spelt flour
  • 150 g integral rye flour
  • 50 g integral buckwheat flour
  • 50 integral oat flour
  • 1 piece of pumpkin (300 – 350 g in a raw condition)
  • 400 – 450 ml water
  • 1 teaspoon sea salt
  • 2 taeaspoons psyllium
  • 3 tablespoons melted butter
  • 1 teaspoon baking powder
  • 2 – 3 teaspoons lemon juice
  • seeds per taste


Mash baked pumpkin, add salt, melted butter, flours and gradually add lukewarm water. Knead, cover with wet dishcloth and leave 6 to 7 hours to ferment. You’ll get rubber-like mixture. Then add psyllium, baking soda and lemon juice, knead well again and transfer to mold, form and align with wet hands, sprinkle seeds per your taste and push them little in a dough and put in preheated oven. Bake on 230 degrees covered for some 50 minutes, and then uncovered on 220 degrees more 20 minutes.

If you’re in restriction skip pumpkin.

Pumpkin Bread

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