Pumpkin Mares with Hermma Dough
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g pumpkin meat, fresh (net)
- 60 ml water
- 250 g sourdouh (Hermann)
- 435 g flour, type 550
- 6 grams salt
- 40 g butter, melted
- 10 g yeast, fresh
Print Recipe
Pin Recipe Instructions
- Dice the prepared pumpkin flesh and cook with 60 ml water until soft (about 10 minutes). Then mash the pumpkin with the potato masher to make the sauce (do not pour off the water!). Let the pumpkin pulp cool down. Then knead all ingredients for approx. 7-10 minutes to form a dough. 30 min. Dough rest (room temperature). Then work the dough round and long and place with the hem down in a greased loaf tin (1 kg). Walking time approx. 45-60 minutes (covered). To bake: Bake for 10 minutes with steam at 230 ° C (O / U heat). Then, falling to 190 ° C, finish baking for 50 minutes. Total baking time: 60 min. Tips: I prefer to use Hokkaido pumpkin because it doesn`t have to be peeled. Butternut squash also goes well. The mare tastes very good when it is lukewarm with jam or just spread with butter. I deliver the Hermanntig according to my recipe Instructions for breeding a Hermann - sourdough without yeast.
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