Pumpkin Buttermilk Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 2 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 small Hokkaido pumpkin (se)
- 100 g butter, soft
- 350 ml buttermilk
- 500 g whole wheat flour
- 150 g wheat flour type 405 or 550
- 1 teaspoon sugar, brown
- 1 cube fresh yeast
- 2 teaspoons, leveled sea salt
- possibly fat for the mold
- possibly pumpkin seeds
Print Recipe
Pin Recipe Instructions
- Quarter, core, peel and dice the pumpkin. Weigh 300 g of it and simmer in a saucepan for 15 minutes until soft. The rest can be frozen. Then puree in a tall mug with the soft butter and leave to cool.
- Heat the buttermilk lukewarm in a small saucepan on the switched off stove. Mix the flour with the salt in a mixing bowl. Make a well in the middle, crumble the yeast into it, sprinkle the sugar over it and pour approx. 100 ml buttermilk over it. Cover with a little flour and let stand for 15 minutes. Then add the remaining ingredients and knead into a smooth dough with the electric dough hook. The dough just loosens from the edge of the bowl and is still soft. Let stand covered for another 15 minutes.
- Preheat the oven to 200 ° C top / bottom heat. Slide a wire rack into the lower third.
- Grease a 30 mm loaf pan well or line it with baking paper, slide the dough into it and smooth it out. Let stand for another 20 minutes.
- Place the bread pan on the wire rack. Bake the bread for 50-60 minutes, covering the last 15 minutes with aluminum foil.
- If the bread sounds hollow on the underside of the bread when you tap it, it is done. Remove from the mold and let cool down on a wire rack.
- If you like, knead 50 g of pumpkin seeds into the dough.
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