Pumpkin bread for Flexi starter
Tags:
alcohol-free
lactose-free
vegan
vegetarian
Description
Here is a simple and delicious recipe for our Flexi Starter bread tin. A simple bread dough, a little pumpkin and a few seeds - baking bread can be so easy. It's best to get started right away and enjoy your freshly baked bread with a little butter and salt tonight. Or with cheese? Or sausage? A tasty spread? In the end, it doesn't matter, because you have a really tasty loaf of bread in your hands!
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Ingredients for
Ingredients for the bread
430
g
flour
280
ml
water
0.5
Teaspoon(s)
dry active yeast
1
Teaspoon(s)
salt, sugar
1
Tablespoon(s)
linseed
80
g
pumpkin
30
g
pumpkin seeds
Preparation
Bake the bread
1
Place the flour in a bowl and form a hollow. Pour the water, yeast and sugar into the hollow, mix lightly and leave to rise for a few minutes. In the meantime, grate the pumpkin.
2
Add the remaining ingredients, except for some of the pumpkin seeds, to the bowl and knead into a smooth dough. Cover and leave to rise for about an hour.
3
Knead it well and then put it into the tin. Moisten the surface slightly and then sprinkle with the remaining pumpkin seeds. Preheat the oven to 200°C top/bottom heat.
4
Leave the bread to rise for about 30 minutes and then bake in the preheated oven for 60 minutes. Leave to cool briefly after baking and then turn out of the tin to cool completely.
Ingredients for
Ingredients for the bread
430
g
flour
280
ml
water
0.5
Teaspoon(s)
dry active yeast
1
Teaspoon(s)
salt, sugar
1
Tablespoon(s)
linseed
80
g
pumpkin
30
g
pumpkin seeds