Sourdough bread "Plitochki" with pumpkin puree and seeds

[Lena-kubanochka *]

Sourdough bread "Plitochki" with pumpkin puree and seeds

Category: Sourdough bread

Ingredients
Wheat flour 1 grade	285 gr.
Wheat sourdough active	200 gr.
Wheat bran	15 gr.
Pumpkin puree	100 g
Water	75 ml.
Sugar	2 tsp
Salt	1.3 tsp
Vegetable oil	2 tbsp. l.
Seeds:
- pumpkin, sunflower and sesame (white)	1 st. l.
- black sesame	1 tsp
Milk (egg)	for lubrication

Cooking method

• Bread tiles are regular bread. Only he looks unusual. A very simple and convenient molding option allows you to get portioned bread in the form of plates. Such bread can be baked from any bread dough - sourdough or yeast, wheat or rye.
• I made the dough for the tiles in different versions. I bring to your attention one of them. She came up with the recipe herself, based on the recipe for pumpkin buns. And I got the idea of ​​molding from Janecheh * on Povaryonka. Instead of yeast, I used wheat sourdough, and replaced the premium flour with the first grade. And additives from pumpkin seeds, sunflower seeds, sesame seeds and wheat bran, ground practically into flour, made this bread very tasty, aromatic and, of course, healthy.
• I used a bread maker to make the dough.
• 1. In a bucket of a bread machine put in different corners the leaven and pumpkin puree fed the day before.
• 
• Cover the bucket with plastic wrap and leave in a warm place for 1 hour.
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• I made wheat sourdough according to the recipe "Sourdoughs in meat broth for Asian flatbreads" Lena-kubanochka *... This sourdough is enough for 4 - 5 pastries of cakes. Then the sourdough, inherent in Asian cakes, loses its aroma and taste, and it is reborn into ordinary wheat, although it remains very active and suitable for baking delicious bread.
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• Pumpkin puree can be made in the microwave according to my recipe "Fruit (vegetable) puree or jam" or in a way convenient for you (from baked in the oven or steamed pumpkin).
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• 2. Add sifted flour, warm water (37 * C), sugar and bran crushed on a coffee grinder to the bucket.
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• Put the bucket in the bread maker and on the kneading mode (I have "Pelmeni") mix the ingredients into a coarse bun (1 - 2 minutes). Leave the dough for autolysis directly in the bread maker. The gingerbread man turns out to be soft.
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• 3. After 20 minutes, turn on the bread maker to the kneading mode for a full cycle (I have 20 minutes). After 10 minutes of kneading, add vegetable oil and salt. And 5 minutes before the end of the kneading - pumpkin, sunflower and black sesame seeds. The dough turned out to be soft, smooth, with gluten threads.
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• 4. Place the dough on a floured work surface and form a ball. Cover with a cloth and leave for 15 minutes.
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• 5. Carefully, trying not to squeeze out bubbles, roll the dough into a rectangle and fold it into an envelope, as shown in the photo.
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• Leave the dough for 30 minutes. Since the dough is a little sticky, I put it in a bowl on a cloth with flour rubbed into it.
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• After 30 minutes, carefully repeat the procedure for folding the dough into an envelope.
• Leave the dough for 2 - 3 hours until it increases in volume. My dough has tripled.
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• 6. Carefully, trying not to squeeze out bubbles, roll the dough into a rectangle to fit the baking sheet (mine is 18 x 28 cm).
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• You can adjust the thickness of the plates by playing with the thickness of the dough sheeting. Placing the tiles on a larger baking sheet will make the tiles thinner. This will not affect the result.
• 7. Transfer the workpiece to a baking sheet and cut it with a sharp knife into rectangles (I got 9 pieces measuring 6 x 9 cm).
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• 8.Put the baking sheet with the preparation in a warm place for proofing until it increases by 2 - 2, 5 times (I have 50 minutes).
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• 9. Carefully cut through the workpiece again with a knife, brush with milk (egg), sprinkle with white sesame seeds.
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• 10. Bake in an oven preheated to 250 * C for 10 minutes, then lower the temperature to 200 * C and bake until tender (my total time was 30 minutes).
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• 11. Wrap the finished bread in a towel and let cool completely.
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• 12. Break into tiles.
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• That's it, our tiles are ready! Delicate, soft, lush, airy!
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• You can eat like regular bread, or you can make sandwiches with them.
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• Very convenient bread! Good for both home consumption and to take it for lunch to work and on the road.
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• An interesting observation - if there are "tiles" and sliced ​​bread on the table, then the tiles "fly away" first. Checked on a visit.
• The benefits of this bread are obvious.
• First, it includes bran and flour of the first grade, which contain particles of the grain shell, allowing to regulate oxidative processes, stimulate the production of hormones necessary for recovery processes and the body's resistance to environmental influences. The mineral composition of 1st grade flour and wheat bran enriches bread with zinc, chlorine, magnesium, sodium, iron, sulfur, promoting metabolism and maintaining it at the proper level.
• Secondly, the bread contains pumpkin... Its beneficial properties are manifested not only in raw, but also in baked form and seeds, supplying our body with pectins, amino acids, proteins, carbohydrates, fiber, glucose, fructose, as well as all kinds of minerals - fluorine, magnesium, potassium, copper, calcium, zinc, manganese, phosphorus, iodine. Pumpkin has a positive effect on the functioning of the intestines and reduces the risk of developing hypertension, atherosclerosis, diseases of the cardiovascular system, kidneys and gastrointestinal tract.
• Thirdly, there are white and black sesameuseful even in the smallest quantities. After all, sesame seeds contain a lot of dietary fiber that helps any, even the most harmful and "sticky", products to move along the gastrointestinal tract. At the same time, the chair is getting better, and at the same time the amount of toxins and debris of denatured proteins decreases. Sesame seeds contain rare antioxidants (sesamin and sesamoline) that slow down cell aging. And in terms of the effectiveness of countering cancer cells, these substances are almost on a par with modern pharmacological drugs.
• A sunflower and pumpkin seeds? They contain substances that have a rejuvenating and tonic effect. Trace elements sodium, phosphorus, iodine, silicon, magnesium, calcium, iron, selenium, zinc have a beneficial effect on many systems in the body, stimulate digestion, improve liver function, cleanse the bile ducts, affect blood composition and absorption of calcium by the body, improve nutrition, tone , increase tissue turgor and improve complexion, as well as have a beneficial effect on the nervous system.
• Well, and most importantly! This bread is baked on leaven... Sourdough bread is enriched with organic acids, vitamins, minerals, enzymes, fiber, pectins, in general, all the beneficial substances that are present in whole grains. The way of decomposition of carbohydrates in the starter culture to lactic acid exactly corresponds to the metabolism in the human body. The consumption of such sourdough bread contributes to the restoration of microflora in the human body.
• In general, not bread, but sheer benefit! Recommend !

The dish is designed for

9 pcs.

Time for preparing:

5 - 6 hours

Cooking program:

Oven

Note

* Thanks to Lena-kubanochka for teaching me how to make sourdough, and Janecheh 🔗 for the idea of ​​forming bread in portions in the form of plates.

[lappl1]

lappl1, Lyudochka is a beautiful and healthy bread! Interesting molding, I will note.

Wow, what a good recipe! And what a description! Everything is detailed and intelligible! Lyudmila, well done! I took it to bookmarks.

What a beauty! And what an unusual shape!
Well, I have neither pumpkin, nor sourdough, I can’t even make hop - there is no hop in the pharmacy!
And how clearly it is painted, even for me, the teapot, the mustache is clear, sheff!

Hastened and wrong comments, Lyudochka forgive I accidentally.

Oh, Lyudochka, what bread !!!!!!!!!!! You can smell the aroma right from the monitor. And you made friends with the leaven. well done.

Luda! Well, and then "I'm afraid of leaven ..." They said - it's not terrible at all! And the bread is so beautiful ... There is no leaven, I will admire yours.

Lyudmila is great! Nice, useful, understandable, affordable and not expensive for the wallet! Thank you so much!!!!

Oh Luda, what bread !!! The beauty! I would like to repeat, but I'm "afraid" of leavens. Probably I'll repeat it with ordinary yeast ...

[Anatolyevna]

Anatolyevna, Firefly1, elena kadiewa, Natalia-65, paramed1, tumanofaaaa, girls, thank you all very much for noticing and appreciating the recipe! I am very, very pleased! This is my first bread maker recipe.

Well, I have neither pumpkin nor sourdough, I can’t even make hop-hops in the pharmacy! And how clearly it is painted, even for me, the teapot, the mustache is clear, sheff!

elena kadiewa, Lenusik! And nothing that you have listed is not needed for such a bread. Take your favorite bread recipe, add bran, all sorts of seeds, shape it like mine ... And the Tiles are ready. I wrote a specific recipe here, but I made it from different dough, including yeast. It always looks beautiful, and most importantly, it is very convenient - break it off and eat it.

And you made friends with the leaven. well done.

Luda! Well, and then "I'm afraid of leaven ..." They said - it's not terrible at all!

Natasha, Veronica! And really, what have I been afraid of for so long? How many people tried to persuade me to sourdough, but I still resisted. Balda! It is thanks to Lenochka-Kubanochka that I am so brave now.

[annnushka27]

Oh Luda, what bread !!! The beauty! I would like to repeat, but I'm "afraid" of leavens. Probably I'll repeat it with ordinary yeast ...

annnushka27, Anya, thank you! Indeed, try to make such a bread with your favorite yeast bread dough. The main thing here is the form, and the content can be anything.

Lyudochka, what a gorgeous bread you have, it is evident that it is very lush, airy! Thank you!
Well, and you were afraid of leaven, it is much more interesting to work with it than with yeast! Everything turned out very well! I bookmark it, I love all sorts of additives in bread, they improve its taste.

[Marinochka]

Marinochka, thank you for such an assessment of my bread!

Well, and you were afraid of leaven, it is much more interesting to work with it than with yeast!

Oh, don't tell me. Indeed, sourdough bread is completely different! I like it so much! I am now on leaps and bounds and do not bake.
Marina, I will be very glad if you use this idea with tiles.

[Ludmila]

Ludmila, great recipe! As always, clear, detailed and beautiful! So glad that everything worked out with the leaven
(I'm watching this whole story. We've been a couple for a long time)
I also think about sourdough bread. I cannot make up my mind in any way, I have to decide where to start, which one to choose.

[Marinochka]

Marinochka, thank you ! I am very pleased with your praise for the recipe and description.

I watch this whole story. We have been a couple for a long time

I remember, I remember ... So, since we are walking in pairs, then it's time for you to join me and make the leaven. Try Lena Kubanochka. I got it the first time. And now I did the second. In my opinion, the first one turned out even better. True, much cooler! And also try the hoppy marika33-Marina... Everybody succeeds. I have not yet reached her, since I have not played enough with mine yet. But I will definitely do it.

Ludaaaaa! What are you smart! Well, here's a great sourdough bread! Delicious and healthy!

Luda, and I made your molding today.True, my bread is rye-wheat, not so beautiful. I wanted to bake baguettes like Lina had, but there was no time to deal with them. Therefore, I quickly rolled the dough onto a baking sheet, cut it, but was afraid to cut it hard when it rose.
I liked the way to shape the bread, thank you very much.

Lyudochka, what kind of bread-buns turned out !!!! Now you can determine the difference between sourdough and discarded bread, I am interested in your opinion!

[marika33]

marika33, Marina, Luda's bread molding is very pleasant to me!

Oksana, this is the fastest molding and unusual how the cakes are made, they used to be sold, now I don't know if there are such or not.

Good sows! we will bake such! I'll go feed the leaven!

Lyudmila, the entire recipe page is permeated with love for what you are doing.

Ludaaaaa! What are you smart! Well, here's a great sourdough bread! Delicious and healthy!

Linochka, thank you very much! After all, it was after your sourdough bread that I lost my peace! So, consider that you gave me an impetus to remove the leaven, and Lenochka's recipe for the leaven of my name became a huge incentive for me to cast aside all doubts and start a new stage in baking. So, Linochka, thank you for that.

Luda, and I made your molding today. True, my bread is rye-wheat, not so beautiful ... I quickly rolled the dough onto a baking sheet, cut it, but was afraid to cut it hard when it rose.
I liked the way to shape the bread, thank you very much.

Marinochka, this is efficiency! Well done ! In vain you were afraid to cut! I shred the workpiece without ceremony. Then everything rises in the oven. But you still succeeded! I am very glad that you liked this molding. Thank you, Marinochka, for taking advantage of the molding idea and for the photo report!

Lyudochka, what kind of bread-buns turned out !!!! Now you can determine the difference between sourdough and discarded bread, I am interested in your opinion!

Luda's bread molding is very pleasant to me!

Oksanchik! And you, too, consider yourself "guilty" that I began to bake sourdough bread. She didn't stop at the cakes. I almost dreamed of your bread-bomb on Marina's leaven. So I finally matured. Which is very, very happy. I agree with everyone who tried to convince me to bake bread with leaven. This is heaven and earth - sourdough and yeast bread. Now I don't want to go back to yeast. With rare exceptions.
Thank you, Ksyusha, for the praise! I am very pleased to hear from you!

[Anna in the Forest]

Lyudmila, the entire recipe page is permeated with love for what you are doing.

Anna in the Forest, Anechka, I am so pleased that you noticed it! Indeed, I really love to bake bread. And I really like to talk about what I'm good at! Thank you very much, Anya, for your attention to my recipe!

I "photographed" this bread at once! : girl-yes: The composition is cool, and how convenient it will be to make sandwiches for work !!! So thank you very much for the bread itself and for the idea of ​​making squares!

Olya, thank you for your attention! Your opinion is very important to me! I will be very glad if you use this very convenient recipe.

How did I miss such Bread ?! The idea with molding is superb! I will bake this way, there is a suitable form.

Helen, and, indeed, very convenient bread! Try it, I hope you like it. Thanks for stopping by.

Sleep, Helen, it's time, and we are baking bread!

Well, Lyudochka, our regiment of "leavening bakers" has arrived! With the initiative you! The bread is just super! I will definitely bake it. My mother-in-law and father-in-law will usually cook pumpkins, eat a little, and forget about the rest. Old ones already. And as soon as I find it, I start to wonder where to attach it.
Well, now it's up to the eternal leaven. I advise you to have rye. The choice is great, but I've grown mine from flour and honey: simple and tasteful. And rye bread with sourdough is something! My "namesake" does not recognize the store at all. Good luck and God's blessing to you, darling.

Well, Lyudochka, our regiment of "leavening bakers" has arrived! With the initiative you!

Ksyusha, thanks! How nice that you noticed it! Aha! How long have I resisted! Balda ...!

Well, now it's up to the eternal leaven. I advise you to have rye.

Thank you, Ksyusha, I will definitely run it. Only with these I'll play enough. I am sorry to throw them away. They are so strong!

Ksyusha, thanks! How nice that you noticed it! Aha! How long have I resisted! Balda ...! Thank you, Ksyusha, I will definitely run it. Only with these I'll play enough. I am sorry to throw them away. They are so strong!

No, no, don't throw it away. Empty live in the refrigerator. Then they become modest, just feed them sometimes and that's it. You never know when they will come in handy.

Ksenia, of course, I will not throw it away! I use and feed her periodically. Like new ...

Luda, another miracle! what a beautiful and crumb thanks for the joy to the eyes!

Natasha, thank you, dear! You are so always kind to me! I am very pleased !