Whole Grain Kamut Pumpkin Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour, whole wheat flour (kamut)
- 5 g dry yeast
- 0.5 teaspoon ½ salt
- 20 g wheat - luten / luten
- 25 g suar or honey
- 25 g butter, room temperature or oil
- 250 g pumpkin meat
- 1 egg (s)
- 1 tablespoon heavy cream
Print Recipe
Pin Recipe Instructions
- Peel and dice the pumpkin flesh and cook in water for approx. 10-15 minutes until soft, drain and mash with a potato masher.
- Mix the dry ingredients in a bowl. Make a well and add the butter in flakes. Add the lukewarm pumpkin and use the dough hook with the mixer to work it into a dough for a few minutes. Let stand covered in a warm place for approx. 1 hour.
- Knead again thoroughly, shape into a bread and put in a greased small (25 cm) loaf pan.
- Whisk the egg with the cream and brush the surface of the bread with it. Cut diagonally as desired. Cover and let rise in a warm place for another 30-45 minutes.
- In the meantime, preheat the oven to 200 ° top / bottom heat and place a cup of hot water in the oven. Bake the bread in the middle of the oven for 30 minutes until golden. Possibly cover after 15 minutes.
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