Whole grain bread with pumpkin. It will improve intestinal function and blood sugar fluctuations.

Today we will make dough for two whole grain bread with pumpkin. This bread contains a large amount of fiber and improves intestinal function, it also contains B vitamins, iron, magnesium and selenium.
Ingredients:
750 grams of whole wheat flour (type 2000)
450 grams of all-purpose flour (type 550)
0.7 liters of warm water
14 grams of dry yeast
10 grams of salt and sugar
30ml olive oil
Execution:
Combine all dry products and mix for a while, then pour water (I pour 600 ml first and when I knead and it is too hard, I add the rest), add olive oil and knead for at least 5 minutes.
After kneading, leave the dough for 15 minutes to work.
Then divide it into two equal parts, twist the dough pieces and place them in a mold (the size of my molds is 30 cm in length, 12 cm in width and 8 cm in height, but you can use a slightly smaller one), cut them, grease them with water and sprinkle with pumpkin.
Now cover the dough and put it in a warm, draft-free place for about 2 hours. It should reach almost the height of the tin.
Bake at 190 degrees top and bottom (without convection) for 45 minutes. You can also leave it in the oven for a few minutes after removing it from the molds.
Remember, the bread must cool down well, preferably on a rack, and then we can enjoy it.
Have a nice day and greetings :)