Pumpkin bread with blueberries and nuts

[Whole bread:]

Pumpkin bread with blueberries and nuts

Category: Yeast bread

Kitchen: italian

Ingredients
pumpkin	700g
olive oil (or cold-pressed sunflower)	40g
salt	2 tsp
fresh yeast	15g
flour	350g
fresh blueberries	100g
chopped walnuts	50g
an egg (or milk and butter)
cane sugar 40g or 50g malt syrup
grated nutmeg	1/2 tsp
warm water	1 tbsp. l.
ground pepper	1/2 tsp

Cooking method

• Peel the pumpkin, remove the seeds, cut into slices and cook in a double boiler or oven until soft.
• Chill and then puree in a blender with butter, salt and sugar
• 
• Dissolve yeast in water
• 
• Place the flour and spices in a large bowl, make a depression in the middle, pour in the yeast and add the chopped pumpkin.
• 
• Knead the dough, adding flour or water if necessary, until it becomes soft and stops sticking to your hands (if the dough turns out to be dry, add water, if it sticks to your hands - flour). It is recommended to add flour and water 1 tablespoon each, so as not to overdo it.
• Here's what I got:
• 
• Place the dough in a lightly greased bowl, cover with plastic wrap and let rise at room temperature about 2 times (about an hour in time).
• Here's my dough one hour later:
• 
• Transfer the dough to a work surface again and carefully add chopped walnuts and blueberries. I did not find fresh blueberries, I took frozen ones, having previously melted them and drained the liquid.
• 
• Naturally, I did not succeed in carefully adding the blueberries, the blueberries colored the dough, in the original recipe the buns turned out to be more accurate and beautiful.
• Now we form either a whole loaf or divide the dough into about 12 parts and make small buns (balls) and put them on a baking dish (having previously lined with baking paper if necessary), I did not lay the paper, I just greased it with vegetable oil, and without it at nothing burned me
• .
• Let stand for about 30 minutes more for rolls or 45 minutes for bread alone.
• Whole bread:
• Lubricate with an egg and make cuts with a sharp knife.
• Bake at 200 degrees until golden brown for about 35 minutes. Check for readiness with a toothpick. Refrigerate on a metal rack.
• Buns
• Brush with a beaten egg and bake in a preheated oven at 200 degrees for about 15/20 minutes. Refrigerate on a metal rack.
• 
• 
• The recipe is taken from here 🔗./2013/08/pane-con-zucca-mirtilli-e-noci.html

The dish is designed for

1 loaf or 12 small buns

Time for preparing:

40 minutes + 20 minutes + 1 hour + 45 minutes + 30 minutes

Note

I have reduced all products in 2 times. Very fragrant and tasty buns turned out, but they are more suitable for tea, sweetish.

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[Marina]

Marina, interesting. I take a note
And pumpkin 700 grams is the weight of the puree?

[Marina]

Marina, interesting. I take a note
And pumpkin 700 grams is the weight of the puree?

Lena, thank you. I cooked at the rate of 700 grams of raw pumpkin

Yeah, clear, I thought so. Thank you!