The first step is to "cheer up" our leaven. To do this, feeding her 2st. l flour, and about 50ml. water. Leave at room temperature for a few hours. I have a strong starter, so she grabs and less time for that to grow and be ready to escape

Further, while our starter is suitable, prepare the pumpkin. To do this, take 350 g of purified from the skin and seed the pumpkin, cut it in big pieces (about the size of a walnut), place in a saucepan and fill with water so that the pumpkin was totally covered her. Bring to a boil and provari until soft. It took me 10 minutes. Long to cook a pumpkin does not make sense. Even if she stays a little harsh, it's nothing.

So our pumpkin is ready. Now drain the water in which the prepared pumpkin. Give her cool slightly and blend with immersion blender until smooth. In the resulting puree add the salt, sugar and honey.

When the sugar salt is completely dissolved, add the warm milk (you can use low-fat cream and the rest of the pumpkin broth and water, thereby obtaining new flavors). Whisk a blender to teaching smooth.

Now prepare dry foods for our bread. The dough I kneaded in the bread machine, but it does not matter. The bread maker I only trust the dough, because baking is, in my opinion, tastier it turns out still in the oven. So, in the bucket of a bread machine pour 600 g of flour (to start), 2 tbsp bran (I have at the moment, oat)

Add flax seeds. For those who don't like seeds in bread, it is possible to exclude them. I often bake bread with sunflower seeds, pumpkin, sesame, etc. Lightly stir the contents of the bucket.

Now for the liquid part of our test. To the cooled (!), mixed with milk, pumpkin time is added 200 ml. wheat leaven, mix up and place it to the flour mixture. At this stage, put the bucket in the bread machine, set the program "dough". If you knead the dough by hand, it will be easier for you to understand how much flour is still "ask" the dough. It took me 750g +1st. teaspoon. It is important not to score the dough with flour, otherwise the yeast will be difficult to raise the bread.

At the end of kneading add the vegetable oil and knead our bun for a few more minutes. The result should be soft, not much stick to hands dough. In the bread machine kneading takes about 30 minutes. During mixing monitor the consistency and, if necessary, we pour the flour (because we initially covered only 600g).

While our dough is resting, prepare a baking dish. I baked bread in the old form I inherited from my grandmother. These forms are now probably no longer on sale. You can take any shape or bake bread in the bread maker. I prefer baking to use the oven. So, the form I make two strips of baking paper, put a cross. So then it may be easier to remove the loaf from the mold. If you are using a silicone form, then you can skip this step. Put the bun in shape, the shape is placed in a spacious plastic bag to prevent severiana test. Package tie. Initially, the bun should not take more than half of the forms, because when proofing bread will significantly increase in size. In the photo already rastavica bread ready for baking.

Depending on the strength of your sourdough proofing time can be more or less. I have it usually takes 4-5 hours at room temperature (and the house isn't very warm), or 2-3 hours in the oven at a temperature of 30 degrees. When your bread will significantly increase in size or will try to escape from the mold, then it's time to turn on the oven. Coming up bread, put in a preheated 230 degree oven. The first 15 minutes bake with steam then reduce the temperature to 180 degrees, if necessary, cover top of bread with foil and bake for another 20 minutes.

Ready bread extracted from the mold, wrap in a towel and leave to ripen (cool down) for a couple of hours. After that, you can enjoy delicious, fragrant and bright, definitely good bread. Here's bouhanick we did it in the end. I hope you will be interested to try to make this useful unleavened bread!

And in the cut. As you can see, the crumb was a bright pumpkin color with small holes, slightly vlazhnovatoy and very fragrant. This bread is perfect for sandwiches, or sandwiches for Breakfast. Thank you for your interest in my recipe!