John Myers
Pumpkin Bread from Experimental Kitchen
The perfect pumpkin bread from experimental kitchen recipe with a picture and simple step-by-step instructions.
- 600 g Spelled flour type 630
- 1 cube Organic yeast
- 150 ml Milk lukewarm
- 1 tsp Sugar
- 1 tsp Salt
- 350 g Boiled pumpkin meat
- 2 handful Pumpkin seeds
- 4 tbsp Olive oil or pumpkin seed oil
- Pumpkin, whether Hokaido or butternut, have taken Hokaido, wash, cut, core and boil until soft, pour through a sieve and puree the pumpkin flesh, do not throw away the water, you can use it for other purposes.
- Heat the milk lukewarm, crumble the yeast into it and add the sugar, let it rest for a few minutes.
- In the meantime, weigh the flour in a bowl and make a well, pour the milk-yeast-sugar mixture into it, add the other ingredients, oil, pumpkin seeds, the pureed pumpkin flesh, the salt and stir everything into a dough or let it stir 🙂 I do it with the food processor.
- Let the dough rise, covered, for about 60 minutes. Then knead again briefly and put in a prepared form. Preheat the oven to 200 degrees and let the dough rise in the mold for another 10-15 minutes. I poured half a cup of cold water into the bottom of the oven and closed the oven door so the bread gets some moisture to bake. Bake the bread at 170 – 180 degrees for about 1 hour. Check the bread with the knock test and if it sounds holy, turn the bread out and let it cool down completely.
- 🙂 The bread is super delicious, suitable for every spread – a full “attempt – success”
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