Autumn is a season full of tasty vegetables, such as pumpkin, tasty and full of useful properties for the body.
Among the numerous types of pumpkin, there is the Delica variety proposed by Lorenzini Naturamica of Sermide (MN). This type of pumpkin, grown by the Azienda Agricola Lorenzini Naturamica, is characterised by medium-dark green skin and very sweet pulp.
In addition to being rich in vitamins and fibers, the pumpkin is a particularly versatile vegetable, allows you to create excellent recipes. Among these is pumpkin bread, delicate and suitable to accompany sweet or savoury flavours. Preparing it is simple and requires just a little patience.
Here are the ingredients for a slightly savoury variant:
4 grams of dry yeast, 500 grams of plain flour, 400 grams of raw pumpkin, 15 grams of pumpkin seeds, 5 grams of malt, 10 grams of fine salt, 20 grams of extra virgin olive oil, two sprigs of rosemary.
Wash and peel the pumpkin, cut it into wedges and steam it, perfuming the water with the sprigs of rosemary.
Mash the cooked pulp with a potato masher and place it in a bowl, where you will add the sifted flour, malt and yeast. Mix by adding salt and lukewarm water as required. Then add the oil slowly, until you get a firm and homogeneous dough.
Let it rise for 3 hours, then form a loaf and place it in a pan, decorating it with the seeds. Bake in a preheated oven at 200 degrees for 55 minutes, and let it cool. Enjoy!
