• 25 minutes
  • cooking icon 35 minutes
  • 1 hours 30 minutes


For 1 bread(s)

  • 400 g

  • 250 g

    pumpkin (in cubes)

  • 150 ml

    warm water

  • 20 g

    fresh yeast

  • 120 g

    rice semolina

  • 4 tbsp


  • 100 ml

    whole milk

  • 3 tbsp

    sunflower oil

  • 8 g


  • 1 pinch


Wit brood 2kg NL

Flour for a white bread

The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.

This flour is a careful blend of fine wheat for a soft, beautiful and white crumb texture. Nice and light and flavourful.


  1. Put the sunflower oil in a cooking pot and stew the pumpkin cubes for 3 minutes. Add the water and cook the cubes for 10-15 minutes until they are done.
  2. Drain the pumpkin cubes, puree everything, mix in the nutmeg and let cool.
  3. Place the flour, fresh yeast, rice semolina, salt, pumpkin seeds and milk in the bowl of a stand mixer and knead on low speed for 5 minutes.
  4. Add the pumpkin puree to the dough and continue kneading at a slightly higher speed for 5 minutes until you get a nice elastic dough. Add extra flour if your dough is too sticky.
  5. Cover the dough with kitchen foil and let it rise for 60 minutes.
  6. Flatten the dough so that all the air is removed, give the dough the desired shape and place on a baking tray lined with baking paper.
  7. Cover with plastic foil or a kitchen towel and let rise for 45 minutes until doubled in volume.
  8. Preheat the oven to 220°C and bake the bread for 35-40 minutes until golden brown.
  9. Remove from the oven and let cool immediately on a rack.

Discover our tips for the preparation of bread

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