Oil the oven-proof mould/pot (approx. 20 cm in diameter) and place in the oven with the lid closed. Preheat oven to 230 degrees (200 degrees convection).

Cut Hokkaido into small cubes and cook in boiling salted water for about 7 minutes, then allow to cool.

The S! Tomato flakes with the grated Manchego cheese, the S! Add the farmer's bread spice and pimp my pumpkin, the yoghurt, the flours, 1 tbsp salt, the maple syrup, the baking soda as well as the raisins, the nuts and the oil to the food processor. Stir in 150 to 200 ml of water until the dough becomes smooth and firm. Knead for another 2 minutes, add a little water and/or flour if necessary. Form the finished dough into a ball and dust all around with flour.

Remove the preheated pot from the oven, put the bread dough in it and immediately place the pot closed again in the oven. Now the bread is baked for about 40 minutes. Then remove the lid and bake for another 20 minutes. Finally, let the bread cool on a grid.

Tip: The pumpkin spelt bread goes perfectly with homemade spreads or Mediterranean sausage & cheese specialties! #stayspiced