Pumpkin bread
Tags:
alcohol-free
vegetarian
Description
This pumpkin bread is a wonderful alternative for your autumn snack. The colour alone brightens up many a dull and grey autumn day. The nutty-sweet taste of the Hokkaido will also convince you. Here's to a wonderful golden and enjoyable autumn!
Ingredients for
For the dough
500
g
wholemeal wheat flour
300
g
hokkaido pumpkin
100
g
butter, liquid
42
g
yeast, fresh
350
ml
buttermilk
1
Pinch(es)
sugar
1.5
Teaspoon(s)
salt
80
g
pumpkin sseds
Preparation
Note
Our bread/cake recipes are/were usually developed for a specific
specific mould. If the recipe is to be baked in a different tin
mould, the recipe or the number of portions must be adapted accordingly.
20cm loaf tin corresponds to approx. 5 portions
25cm loaf tin corresponds to approx. 10 portions
30cm loaf tin corresponds to approx. 17 portions
Batzen tin corresponds to approx. 7 portions
Mini loaf tin corresponds to approx. 8 portions
The baking time may also need to be adjusted, but cannot be
but cannot be converted across the board. A little help: When the bread/cake looks ready
either take a stick test or remove the bread carefully with a baking glove.
carefully remove the bread from the tin with a baking glove and tap the bottom of the loaf.
of the loaf. If it sounds hollow, the bread is most likely baked through.
Bake the bread
1
Cut the pumpkin flesh into small cubes and steam in boiling water for 10 minutes. Then puree and leave to cool.
2
Put the flour in a mixing bowl, make a well and add the yeast together with the sugar and slightly warmed buttermilk. Leave to rise for 10 minutes.
3
Knead everything into a smooth dough.
4
Add the cooled pumpkin puree, melted butter, salt and pumpkin seeds to the dough. Knead everything into a smooth dough and pour into the king cake tin.
5
Cover the dough again and leave to rise in a warm place for 20 minutes. Preheat the oven to 200°C top/bottom heat.
6
Bake the bread for 70 minutes.
Ingredients for
For the dough
500
g
wholemeal wheat flour
300
g
hokkaido pumpkin
100
g
butter, liquid
42
g
yeast, fresh
350
ml
buttermilk
1
Pinch(es)
sugar
1.5
Teaspoon(s)
salt
80
g
pumpkin sseds
