Sourdough pumpkin bread

Category: Sourdough bread
Sourdough pumpkin bread


Pumpkin puree (with garlic) 380 ml
Sourdough (I have rye, 100% moisture) 75 g
Olive oil 2 tbsp. l.
Powdered milk 4 tsp
Fructose (can be substituted for sugar or honey) 1 tbsp. l.
Riga balsam (optional) 1 tsp
Wheat flour 345 g
(1 grade of it - 225 g, wallpaper - 100 g, wheat bran - 10 g, germinated wheat grains - 10 g)
Coarse rye flour 215 g
Flaxseed flour 15 g
Oat flakes (Hercules) pinch
Malt extract 1 tbsp. l.
Dried basil 1 tsp
Turmeric (optional, but gives extra color) 1 tsp
Caraway 1 tsp
Seasoning 2 pinches
Salt 1.5 tsp

Cooking method

  • Simmer pumpkin with garlic (2 cloves), mash with a fork. Puree - in cotton, add the rest of the ingredients, knead the dough. The gingerbread man is round. The bread rose very quickly for sourdough rye - in 4 hours.
  • Bake in cotton or in the oven at a temperature of 190 gr. - 30 minutes, then at 160 gr. - another 30 minutes. At the bottom of the oven is a tray with water. "Wash" the finished bread, let it "rest" in a towel on the wire rack for half an hour.

The dish is designed for

1 kg

Time for preparing:

5.5 hours

Cooking program:

Kneading, Baking.


Sourdough pumpkin bread

The color of the bread is light red, very beautiful and appetizing. Unfortunately, the camera was unable to convey this.
The taste is very delicate, the garlic is not felt, but it gives piquancy.

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