- water (lukewarm): 160 ml
- dry yeast: 2 tsp
- honey: 1 tbsp
- pumpkin puree: 220 g
- spelt flour: 450 g
- salt: 0.5 tsp
- cooking twine: 4 piece(s)
Stir together lukewarm water, dry yeast and honey in a bowl and let it rest for five minutes.
Stir in the pumpkin puree.
Add the spelt flour and salt and knead everything together for five minutes.
Put the dough into a slightly oiled bowl, cover it with a dish rack and let it rise for about 90 minutes.
Place the dough on a working surface coated with flour and divide it into four equally big pieces.
Roll the pieces of dough into balls and place them on top of the middle of some cooking twine.
First criss-cross the two ends of twine above the dough, then place them below the dough again and repeat this procedure three more times until the dough assumes a pumpkin shape.
Place the pieces of dough directly onto a baking tray, cover them with a dish rack and let them rise for another 30 minutes.
Bake in a pre-heated oven at 180 degrees Celsius for about 20 minutes.
Take the biscuits out of the oven, remove the cooking twine and let the biscuits cool off.