TURMERIC AND PUMPKIN BREAD

Turmeric and pumpkin bread is made with stone-ground wheat flour and Senatore Cappelli durum wheat semolina, mixed with a careful selection of millet seeds, sunflower seeds, sesame seeds, pumpkin seeds, and turmeric powder.
The leavening of this bread lasts 48 hours at controlled temperature, followed by 8 hours of natural leavening. The strong taste of this type of bread is excellent for accompanying vegetables and smoked fish.