Pumpkin bread with whole grain flour in the oven

Category: Yeast bread
Pumpkin bread with whole grain flour in the oven

Ingredients

Wheat flour TsZ 30g.
Rye flour TsZ 140g.
Wheat flour 300g.
Serum (water) warm 250g.
Raw pumpkin 250g.
Fresh / dry yeast 5g. \ 0.5h. l.
Sugar 1h l.
Salt 1h l.
Vegetable oil (I have sesame oil) 16g.
Pumpkin seeds 2st. l.

Cooking method

  • Dissolve yeast in whey (water), add sugar and leave for 20 minutes.
  • Peel the pumpkin. Cut into cubes and steam. Mash in mashed potatoes with a blender. Cool down. I got 170g at the output.
  • Pour whey (water), pumpkin puree, oil into a bucket of HP. Top with flour, salt. Turn on any mode for 10 minutes for kneading.
  • At the end of kneading, the dough does not stick to the walls, but smears a little along the bottom:
  • Pumpkin bread with whole grain flour in the oven
  • Grease hands and table with vegetable oil. Take out the dough, form a ball and place in a large oiled saucepan (4-5 liters):
  • Pumpkin bread with whole grain flour in the oven
  • Leave the pan at room temperature for 12-16 hours. Over time, the dough will look like this:
  • Pumpkin bread with whole grain flour in the oven
  • Gently transfer the dough to the silicone mat and fold from edge to center. As the cut showed, I overdid it a bit with folding:
  • Pumpkin bread with whole grain flour in the oven
  • Place the workpiece seam down on the baking paper:
  • Pumpkin bread with whole grain flour in the oven
  • Cover with a towel and leave on the table for 1.5 hours. During this time, the workpiece will not increase very much in volume.
  • For 30 minutes, put a saucepan with a lid (I have a cast iron one) in the oven and turn it on to heat up to 220C (convection 200C).
  • After the lapse of time, transfer the workpiece together with the paper to a saucepan, close the lid and bake for 20 minutes.
  • Then lower the temperature to 200C (convection 180C), open the lid and bake the bread for another 25 minutes until the bread is ready. When tapping on the bottom, a dull sound should be heard.
  • Cover the finished bread with a towel and cool on a wire rack.
  • Pumpkin bread with whole grain flour in the oven
  • Pumpkin bread with whole grain flour in the oven
  • The bread went up very hard in the pan and cracked in the middle. This did not affect the taste! : nyam: Crispy thin crust and aromatic, delicate crumb. I really liked this baking method, although it requires a certain skill. Recommend.

Note

The recipe is taken here: 🔗

14anna08
Oksanochka, what's wrong in the context, you say overdoing it? in my opinion, super bread, though a little too long for me. but you can knead this 2 and quick and the next day pzhalsta - peki!
Omela
An, I like bread !!! The taste is excellent !!! I overdid it with addition - I let out a lot of air. so the holes are not so big.

Quote: 14anna08

really long a little for me. but you can knead this 2 and quick and the next day pzhalsta - peki!
This is exactly what I did.
Twist
Littlewhat a beautiful bread! The color is so warm.
Does the pumpkin taste strongly? My husband, unlike my daughter and I, does not really love her.
Omela
Marish, Thank you! you understand, everything is individual. For me, it doesn't feel like that at all. I was the same "lazy" version of baking in HP. In general, I put it raw .. it turned out also delicious !!!
Twist
Oksan, Thank you. I will try.
Omela
Good luck!

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