Squash bread

Squash bread

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400 g squash
300 g wholemeal spelt flour
1 tsp salt
50 g linseed
50 g pumpkin seeds
1 ½ tsp dry yeast
1 ½ dl water
2 tbsp water
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
¾ tsp sea salt

Preparation Steps

  1. Dough
  2. Grate the squash into the food processor bowl using a roesti grater (yields approx. 200 g), set aside 2 tbsp of the grated squash. Add the flour, salt, linseed, pumpkin seeds and yeast, mix. Pour in the water, knead to form a soft, smooth dough using the dough hook. Cover and leave to rise at room temperature for approx. 2 hrs.
  3. Bread
  4. Transfer the dough to the prepared tin, brush with water. Top with the reserved squash, pumpkin seeds, sunflower seeds and salt, press down gently.
  5. To bake
  6. Approx. 60 mins. in the centre of an oven preheated to 200°C.


  • 1 person


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