Rustic crusty pumpkin bread



  • 850 g all-purpose flour
  • 200 g water
  • 300 g Orogel Pumpkin Dices
  • 200 g Orogel Pumpkin Puree in Drops
  • 25 g salt
  • 5 g sugar
  • 5 g honey
  • 25 g brewer's yeast
  • 50 g extra virgin olive oil


  1. Mix the yeast with sugar into lukewarm water, then stir in all the other ingredients including the pumpkin dices and puree that you should have cooked previously in a pot.
  2. Knead for about four minutes: add some flour if the dough is too loose or some water if it is too firm.
  3. Then keep on kneading the dough for about ten minutes until it is perfectly homogeneous.
  4. Let the dough rise for about 10 minutes then divide it into several 500g loaves. Try to shape them into rounded loaves.
  5. Allow them to rise for about 2-3 hours.
  6. Bake in a hot oven at 180°C for about 35 minutes.

Orogel Società Cooperativa Agricola

Sede Legale Via Dismano, 2830 47522 Cesena (FC) - Italy

Service number 800 286660

P.I. 00800010407

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