Gluten-free pumpkin bread

1. Mix the sugar in 100 ml of water, crumble the yeast and let the yeast rise for 10-15 minutes.
2. Put the weighed gluten-free mixture Bread mix dark, grated pumpkin and other ingredients together with leavened yeast into the food processor. We make the dough, cover it with foil and let it rise in a warm place for 60 minutes.
3. Flour the worktop and the leavened dough and mix. At first, the dough will be sticky, so you need to use a plastic spatula to help. Do not sprinkle too much flour, the dough must be soft and pliable. Form a loaf, flour it on all sides and place it in a baking dish. Let it rise for 30 minutes.
4. Place a baking sheet in the oven on which we will bake the bread and place a second baking sheet on the bottom of the oven. Heat the oven together with the baking sheets to 240°C. Flip the bread onto baking paper, sprinkle with water and transfer to a baking sheet. Pour 250 ml of boiling water into the bottom tray. Bake for 15 minutes. Then we take out the baking tray, lower the temperature to 190°C, sprinkle the bread with water again and bake for 45 minutes. 10 minutes before the end of baking, sprinkle with water once more. Let cool on a wire rack.

A good tip:
If it seems to you that the dough is very soft, while the oven is heating up, you can put the loaf in the oven for a few minutes in the freezer, so that the dough does not spill too much after turning it out.