Wheat multi-grain bread with pumpkin on old dough

Category: Yeast bread
Wheat multi-grain bread with pumpkin on old dough

Ingredients

Old dough:
dry yeast 0.25 tsp
wheat flour c. from. 100 g
water 65 g
Dough:
old dough all
dry yeast 0.5 tsp
wheat flour c. from. 300 g
water 60 g
pumpkin puree 175 g
salt 1 tsp
sugar 1 tbsp. l
vegetable oil (odorless) 30 g
sesame seeds 20 g
flax seeds 20 g
sunflower seeds 20 g

Cooking method

  • Old dough:
  • Mix yeast with flour, add water. Knead. Leave at room temperature for 1 hour, then refrigerate for 48 hours.
  • Dough:
  • Allow the old dough to warm up at room temperature for 45-50 minutes before starting kneading.
  • Cut the pumpkin into cubes (about 320-350 g of raw pumpkin) and cook in any convenient way. Cool, puree.
  • Wheat multi-grain bread with pumpkin on old dough
  • Mix yeast with flour (leave 1 tablespoon flour). Add old dough, water, sugar and pumpkin puree. Knead for 8-10 minutes.
  • Add vegetable oil, salt and remaining flour. Knead for 5-6 minutes. At the end of kneading, add the grain mixture to the dough.
  • Leave the dough to ferment at room temperature for an hour and a half.
  • Wheat multi-grain bread with pumpkin on old dough
  • In the middle of fermentation, stretch the dough once and fold in an envelope.
  • Wheat multi-grain bread with pumpkin on old dough
  • Lightly dust the table with flour. Put out the dough, knead. Roll out large bubbles with a rolling pin into a layer 1 cm thick.
  • Wheat multi-grain bread with pumpkin on old dough
  • Roll up. Place in a baking dish, seam side down.
  • Wheat multi-grain bread with pumpkin on old dough
  • Proofing under the foil for 60-70 minutes at room temperature.
  • Bake bread in an oven preheated to 230C (convection 210C) degrees with steam for the first 8 minutes, then lower the temperature to 200C (convection 180C) degrees and bring the bread to readiness.
  • Remove the finished bread from the mold, cool completely.
  • Wheat multi-grain bread with pumpkin on old dough
  • Wheat multi-grain bread with pumpkin on old dough


Masinen
Sonadora, well, yours, just a miracle!
Sonadora
Thank you, Mash.
kuznez84
Sonadora, bookmark uniquely. The whole family loves pumpkin bread
Tumanchik
Ah, Manyun, you yourself are more beautiful than your current baking! Good composition. Thanks for sharing!
Loksa
What a nice loaf, thanks, Mashenka, for the recipe!
Sonadora
Natalia, Oksana, Irishathanks girls. I would be glad if the recipe is useful to you.
Quote: Tumanchik

Thanks for sharing!
Your beauty?
Albina
Manka, I yesterday only baked bread on the old dough according to Romin's recipe (I already prescribed it 1-2 times a week) and for this 165 g bread can I take this old dough?
Manechka, the bread is wonderful, as always. And in appearance you can't even say that there is a pumpkin there. Does it taste like a smack? This I mean, that my rest against the pumpkin. And I recently bought a beautiful little pumpkin.
Katko
Oooh, bread on ripe dough is my favorite for several months already Viki - I bake, I can't move to another recipe)))
And here is such a gift with both pumpkin and flax
Spasibishche
Sonadora
Albina, Thank you.
Quote: Albina
According to Romin's recipe, I baked bread on an old dough (I already prescribed it 1-2 a week) and for this 165 g bread can I take this old dough?
We must count. How much dough do you take and how much flour do you add to it?
Quote: Albina
And you can't even tell by sight that there is a pumpkin. Does it taste like a smack? This I mean, that my rest against the pumpkin.
Albin, my pumpkin flesh is just not bright, yellow, with a different color of bread will be more saturated. The taste is not felt.

Katerina, I will be glad if you like it.
Albina
Manka, Admin is kneading according to the recipe and removing 220 g of dough for the next bread. In the refrigerator, I now have 2 portions of 220 g for 2 bread, each is allowed to stand for a week.
Kras-Vlas
Manechka, what a wonderful powder, the most tender crumb !!! We need a stove (bookmarks are already a kilometer away)
Sonadora
Olga, Thank you.
Quote: Kras-Vlas
bookmarks already a kilometer away
The same nonsense. And how many more in the browser bookmarks. And I want to bake everything.

Albina, here on this Baking Tatiana's recipe?
I think you can use 175 g of old dough for bread. But yeast ... I don't even know. 0.5 or 0.75 tsp?
Albina
Yes, ManechkaI like him so much
Avanturin
Manka, thanks for the recipe. I already had time to bake yesterday ... but I didn't have time to take a picture - the bread somehow ended instantly, and my husband also read the notation that I was baking some miniature loaves that ended right away ... but before the pumpkin did not recognize at all
The bread turned out to be very fluffy, aromatic and tasty. I will bake the next portion - I will definitely take a photo and report)
Sonadora
Anya, thank you very much! I am very glad that I liked the bread.

Quote: Avanturin

but before the pumpkin did not recognize at all
I always say that the less they know what it is made of, the calmer we are.
Avanturin
I'm with the photos, as promised. This time I made a double portion at once, so that there were no dissatisfied and deprived. Specially weighed the resulting bread - 1350g
Wheat multi-grain bread with pumpkin on old dough
I had to cut it while still warm. So, just in case, so that you don't have to photograph the crust later. Therefore, it is hard to see how much openwork crumb
Wheat multi-grain bread with pumpkin on old dough
Thanks again for the recipe!
Sonadora
Anya, this is some bread! The pulp is real lace.
Quote: Avanturin
the resulting bread - 1350g
What size was this baking dish?
Avanturin
Quote: Sonadora
What size was this baking dish?
I have this one, purchased as a baking dish, I don’t remember where:
Wheat multi-grain bread with pumpkin on old dough Wheat multi-grain bread with pumpkin on old dough
The bottom dimensions are 37cmx8.5cm. The top is slightly wider (40cm x 12cm), height 5.5cm. Bread rose decently above the form, but did not run away)
Sonadora
Wow! This is a size!
Yarik
Sonadora, Manya, thanks for such delicious bread! I cooked a pumpkin for soup, but it turned out to be so sweet that it was impossible to eat soup))) I added it, it was 150g, added 1 tsp of sugar, replaced 100g of flour with rye, added a little water, the rest was all according to the recipe. A very sincere bread turned out.
Wheat multi-grain bread with pumpkin on old dough
Sonadora
Yarik, Yaroslavnawhat a handsome loaf of bread, sunny and lacy!

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