In a mixing bowl whisk together the flour, 1+1/2 teaspoons salt, 2 teaspoons of the fennel seeds, and yeast.

Add the water and pumpkin puree and knead together.

Cover the bowl and let the dough stand for 1 hour

Line a baking sheet with parchment paper.

Turn the dough out onto a lightly floured work surface and knead the dough again briefly.

Form the dough into a loaf, and transfer it to the prepared baking sheet and let stand another hour.

Preheat the oven to 400 degrees F.

Beat the egg and use a pastry brush to cover the dough with an egg wash.

Use a sharp knife to make 4 slits in the tops of the dough.

Sprinkle the remaining teaspoon of fennel seeds over the top of the bread.

Place in the oven and bake for 40 minutes