Andreas Pumpkin – Whole Grain Bread
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour (type 1050)
- 2 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoon olive oil
- 1 packet yeast (dry yeast)
- Saffron threads
- little milk
- 250 g pumpkin meat, without seeds, diced
- Pumpkin seeds for sprinkling
- little water
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Braise the diced pumpkin flesh in a saucepan with a little milk and water. Add sugar, salt and olive oil. Puree the mixture, leaving a few pieces depending on your taste. Let cool down until the pumpkin mash is just lukewarm.
- Mix the yeast into the lukewarm pumpkin pulp and let rise briefly. Fold the saffron threads into the mass. Mix the flour with the pumpkin pulp and knead into a dough.
- Preheat the oven to 200 ° C and grease a loaf pan. In the meantime, let the bread dough rise covered for about half an hour.
- Pour the dough into the loaf pan, sprinkle with pumpkin seeds and bake in the preheated oven for about 1 hour.
- To test it, you can then take the bread out of the mold and knock it on the underside. If it sounds hollow, the bread is good. Otherwise, you can continue to bake the bread for a few minutes without the mold - covered with aluminum foil.
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