John Myers
Hokkaido Pumpkin Bread
The perfect hokkaido pumpkin bread recipe with a picture and simple step-by-step instructions.
- 400 g Hokkaido pumpkin
- 666 g Spelled flour 630
- 30 g Fresh yeast
- 2 tablespoon Maple syrup
- 1 teaspoon Salt
- 100 Milliliters Sunflower oil
- 3 Table spoons Milk
- Hokkaido pumpkin has endless possibilities. Since there are no mini portions, I baked this bread in advance. Frozen in slices and then baked in the toaster – delicious.
- Start by soaking the Hokkaido squash in boiling water for 3-4 minutes. Then you can easily cut through the Hokkaido pumpkin.
- Weigh the required amount and only then remove the seeds. Now cut the Hokkaido pumpkin into small pieces. Cook in boiling water for about 8 minutes until soft.
- Drain the water, put the pumpkin in a blender and puree. Set aside to cool.
- Heat the milk in a cup in the microwave for about 15-20 seconds. Crumble in the yeast and stir until the yeast has dissolved.
- Put the flour, salt, maple syrup, oil and yeast milk in a mixing bowl and stir briefly with a dough spoon.
- Knead the Hokkaido puree and knead very thoroughly by hand to form an even dough. There must be no more flour to be seen.
- Wet a fresh tea towel under hot water, do not wring it out completely and place it over the mixing bowl. Let the dough rise in the oven at 50 degrees top / bottom heat for 30 minutes.
- Grease the loaf pan with butter. Knead the Hokkaido dough again and place in the loaf pan. Tap the dough lightly with your fingers until the surface is even. Now cut into the dough in the middle, about 1 cm deep.
- Place the loaf pan on the bottom rail. Bake at 180 degrees for 25-30 minutes. Since every oven is different, please pay attention to the color. If the Hokkaido bread changes color too quickly, simply reduce the temperature.
- I hope you enjoy baking 🙂 Bon appetit The personal information is chosen for about 2 days – as the bread makes about 16 slices.
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