Pumpkin bread

1. Peel and deseed the pumpkin, cut it into cubes, and place them in the Softiera insert. Pour 150 ml of water into the pot and place the Softiera insert inside. Close with Secuquick softline.

2. Place the pot on the Navigenio and switch to “A”. Cook for approx. 6 minutes using the Soft program. At the end of the cooking time, place the pot on a separate inverted lid and allow it to depressurize by itself.

3. Purée the pumpkin with the cooking liquid and let it cool until lukewarm. Clean and dry the pot.

4. Combine spelt flour and corn flour in a bowl, then mix in the yeast, salt, sugar, and pumpkin seeds. Add the pumpkin purée and pumpkin seed oil, and knead into a smooth dough.

5. Cover the dough and let it rise in a warm place for about 60 minutes, or until it has visibly increased in volume.

6. With the help of the lid 24 cm cut out a circle of baking paper. Shape the dough into a round loaf and place it on the baking paper. Lightly score the surface and brush it with cold water.

7. Place the pot on the Navigenio, switch to “A” and heat until the roasting window is reached.

8. Switch off the Navigenio, place the pot on the inverted lid, and set the loaf with the baking paper into the pot.

9. Place Navigenio overhead and switch to low level, then bake for about 22 minutes.

10. Remove the bread and let it cool completely.