- Dry quick-acting yeast - 7 Grams
- Sugar-sand - 60 Grams
- Pumpkin - 150 Grams
- Wheat flour - 550 Grams
- Salt sea - 1/2 teaspoons
- Seeds of pumpkin - 50 Grams
Sift on the working surface of flour, we make a pea flower. Add salt, sugar and yeast. We make a crater. Gradually pour water into the crater (about 300 ml in total) and knead the dough. You should get such a beautiful homogeneous dough. Put the dough in a bowl, cover with a food film - and let stand at room temperature for 40 minutes. During this time, the dough will increase in volume about once every two. We take it from the film, a little mesym and leave another 40 minutes. From the test, we make a flat cake, put the pumpkin rubbed on a large grater into the center of the test. We wrap the cake like a roll. We put our roll in a baking dish (the mold must be at least twice the raw roll). On top, sprinkle roll with pumpkin seeds. Leave the form for baking for 20 minutes at room temperature. Bake for 35-40 minutes at 190 degrees - until the crust is browned. Done!
Servings: 12