Pumpkin and Chilli Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 310 ml water
- 1 ½ teaspoon salt
- 1 tablespoon sugar
- 1 ½ teaspoon pumpkin seed oil, sunflower oil or rapeseed oil
- 120 g pumpkin meat
- 2 chilli pepper (s)
- 530 g wheat flour, type 1050
- 1 teaspoon paprika powder
- 1 handful pumpkin seeds
- 1 packet dry yeast, or 6 g fresh yeast
Print Recipe
Pin Recipe Instructions
- Rest time: 1 hour 35 minutes
- Cook time: 30 minutes
- Total time: 2 hours 20 minutes
- Cut the pumpkin flesh into small pieces. Remove the seeds from the chili peppers, then chop the pods into small pieces. Because of the sharpness, put on household gloves beforehand as a precaution. Now put the ingredients in a mixing bowl in the order shown and knead into a dough with the dough hook. Cover and let rise in a warm place for 20 minutes.
- Then knead the dough again and let it rest for another 75 minutes.
- Preheat the oven to 175 ° C top and bottom heat.
- Shape the dough into a loaf of bread and place on a baking sheet lined with baking paper. To make the crust nice and crispy, brush the dough with a little water. Bake in the middle of the oven for about 30 minutes.
- Preparation in the bread maker:
- Put the ingredients in the baking pan in the order shown. Select the Loose program, specify a weight of 1000 g, set the desired degree of browning. I chose Dark so that the crust is nice and crispy.
- The total preparation time for the baking machine is approx. 3 hours.
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