Pumpkinbread
- 25 minutes
-
35 minutes
- 1 hours 30 minutes
Ingredients
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
pumpkinseeds
-
100 ml
whole milk
-
3 tbsp
sunflower oil
-
8 g
salt
-
1 pinch
nutmeg
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.
Preparation
- 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.
- Drain the pumpkin cubes, puree everything, mix in the nutmeg and let cool.
- 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.
- 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.
- Cover the dough with kitchen foil and let it rise for 60 minutes.
- 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.
- Cover with plastic foil or a kitchen towel and let rise for 45 minutes until doubled in volume.
- Preheat the oven to 220°C and bake the bread for 35-40 minutes until golden brown.
- Remove from the oven and let cool immediately on a rack.
