Description
Today I baked some very delicious and interesting bread! For the pumpkin puree. This bread has a beautiful yellow crumb, crispy crust. The bread is hearty, flavorful. It was very interesting to work with the dough, soft and elastic. Will be sure the oven and in no time! Come in, the cooks treat!
Ingredients
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Pumpkin
400 g
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Flour
200 g
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Wholegrain wheat flour
200 g
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Salt
1 tsp
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Yeast
5 g
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Sunflower oil
3 Tbsp
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Pumpkin seeds
3 Tbsp
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Water
100 ml
Cooking
Pumpkin peel, remove seeds. Cut into pieces. Cover with water and cook until tender.
With ready pumpkin to pour the water. To razmikovich into a puree. Leave to cool.
Both varieties of flour and salt sift. Add yeast, sunflower oil, pumpkin seeds and 400граммов the cooled pumpkin puree. Stir with a spoon. Add the warm water. Do not pour all the water at once. Knead by hand, gradually adding the water. It took me 70мл. water All depends on the humidity pumpkin puree. Knead the dough. It is soft, not sticky. The dough cover and let rise for an hour.
The dough after an hour.
Prepare form for baking bread. I made baking paper only the bottom of the form. Spread the dough. Leave for 15 minutes in a warm place.
Grease top of dough with salted water. Sprinkle with pumpkin seeds. Bake in a preheated oven at 180 for 45 minutes. Be guided by your oven.
Ready bread remove from the mold to cool on a wire rack.
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