Pumpkin Chestnut Bread Recipe

Fits a 9×5-inch/23×12 cm loaf pan

Ingredients:

-310 grams all-purpose flour

-90 grams rye flour

-1 tbsp active dry yeast

-¼ cup lukewarm water

-1 egg

-1 tbsp vegetable oil

-170 grams pumpkin puree

-¼ cup brown sugar

-1 ¼ tsp salt

-¼ tsp ground ginger

-¼ tsp cinnamon

-100 grams vacuum packed chestnuts, roughly chopped (optional)

Instructions:

1) Combine all the ingredients in a bowl and mix thoroughly (either by mixer or by hand) until a smooth, soft dough forms.

2) Transfer the dough into a lightly greased bowl, cover and let it rise for about an hour, until doubled in size.

3) Transfer the dough onto a lightly floured work surface and shape it into a loaf.

4) Place the dough into a loaf pan, cover and let it rise for another 30 minutes.

5) Bake in an oven preheated to 356° F/180° C for 30-35 minutes, or until bread is golden brown.