Description
Continue to "experiments" in a sourdough bread bowl. This time baked rye bread with pumpkin and ginger. The result all remained are happy. The dough rise faster than usual, I think, because of the presence in it of a pumpkin.
Ingredients
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Rye flour
1.1 kg
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Sourdough
300 g
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Water
250 g
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Sugar
2 Tbsp
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Salt
1.5 tsp
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Vegetable oil
3 Tbsp
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Ginger
2 tsp
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Pumpkin
150 g
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Pumpkin seeds
30 g
Cooking
Knead the dough: in a bowl put the leavening (of which details I wrote in the recipe for baking rye bread), crushed in a blender the pumpkin, water, sugar, salt, ground ginger, vegetable oil. Flour is added gradually. Might need a bit more flour than I have.
Leave the dough to rest for 3-4 hours (I have it"came up" in 2.5 hours). Do obmenka and put into the form.
Sprinkle pumpkin seeds on top and allow dough to rise once more in shape. Sprinkle surface of dough with water (from pulverizator) and bake at 180 degrees for 50-60 minutes.
Before cutting to give good bread to cool. For this recipe the bread turned out especially kostistyn!
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