Pumpkin bread for children (without salt)

Name: Pumpkin bread for children (without salt)
Total time: 180 min
Yield: 7 portions
Ingredients: spelt flour; water, lukewarm; dry active yeast; Haferflocken; pumpkin (-pulp); pumkin seeds; apple cider vinegar

Duration: 3 h

Difficulty: easy

Tags:

alcohol-free lactose-free vegan vegetarian

Bread is something great. The aroma after baking is incredible, freshly sliced, with just a little butter it is a delight. Several thousand recipes are known in Germany alone. So it's only natural that our youngest children should be able to enjoy them too. The only thing that should be avoided at first is the addition of salt, but even without salt, bread can be very tasty - as this recipe shows. Translated with DeepL.com (free version)

Ingredients for

For the dough

400 g spelt flour

350 ml water, lukewarm

1 Teaspoon(s) dry active yeast

60 g Haferflocken

100 g pumpkin (-pulp)

3 Tablespoon(s) pumkin seeds

2 Tablespoon(s) apple cider vinegar

Preparation

Total time: 3 h

Bake the bread

Stir the dry yeast into the water and leave to soak briefly. Meanwhile, finely grate the pumpkin and chop the pumpkin seeds.

Knead the yeast water with the flour, pumpkin, pumpkin seeds and vinegar to form a smooth dough. Cover and leave to rise at room temperature for an hour.

Take the dough out of the kneading bowl, knead well and then place in the loaf tin. Preheat the oven to 180° fan and leave the bread dough to rise again briefly.

Bake the bread for 60 minutes. Leave to cool briefly after baking and then turn out of the tin.