How to make pumpkin bread with pumpkin seeds

• Mix the pumpkin with natural yogurt and oil - add to the bowl with flour.
  150 g pumpkin puree, 100 g natural yogurt, 50 ml oil
  
• Crumble the yeast, add sugar and a little water - mix.
  15 g yeast, 1 teaspoon sugar
  
• Add salt and the yeast mixture to the flour.
  450 g bread wheat flour, 1.5 teaspoons salt
  
• Add pumpkin seeds - if using.
  1 handful pumpkin seeds
  
• Pour in about half of the remaining water and start kneading the dough (if your yogurt is thin and you have a thinner pumpkin puree, do not add water yet, just start kneading the dough, and add water when the dough is too thick - add water in portions).
  100- 200 ml water
  
• If the dough is too thick, add more water, and if it's too thin, add a little more flour.
• Cover the bowl with the dough and set it aside in a warm place for about an hour - to rise.
  
• Preheat the oven to 200 degrees Celsius (top/bottom heat mode) and place the heat-resistant pot (with its lid) inside.
• Take the risen dough out onto a floured surface and knead briefly - sprinkle with more flour if needed.
  
• Form a loaf and place it on baking paper, cover with a cloth - leave it like that for about half an hour.
  
• Carefully remove the lid from the pot, gather the corners of the baking paper so you can transfer the bread.
• Carefully place it in the pot with the paper, cover with the lid and bake for 30 minutes.
  
• After this time, carefully remove the lid and bake the bread for another 15 minutes.
• After baking, remove it from the pot with the paper and set aside to cool.