Whole-grain oat-pumpkin bread

Category: Yeast bread
Whole-grain oat-pumpkin bread

Ingredients

dry yeast 2 tsp
flour c / h "Dobrodiya" 590 g
oat milk porridge 200 g
chopped pumpkin 130 g
yogurt or kefir 1.5% 75 ml
milk 1.5% 125 ml
olive oil 1.5 tbsp. l.
salt 1.6 tsp
stevia on the tip of a knife
or sugar 1 tbsp. l.

Cooking method

  • You can bake both in HP (main or whole grain modes) and in MV. Two proofings: 30 minutes and 1 hour, respectively. For HP, you need to slightly reduce the amount of water. Baking in KhP for 1 hour, in MV 45 + 15, turn over and another +20 min (for Dex-50).

Cooking program:

basic or whole grain

Note

Delicious dietary bread.

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