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Print Recipe
Homemade Bread with Pumpkin Recipe
Autumn I have on kitchen pumpkin frequent a guest, this time not exception. I want to bake homemade bread with it. The bread is airy, fragrant, elegant, with a beautiful crispy crust.
Cook Time 200 minutes
Servings
Ingredients
Cook Time 200 minutes
Servings
Ingredients
Instructions
  1. In a bowl sift (200 g) flour, add yeast, salt, sugar. Stir.
    In a bowl sift (200 g) flour, add yeast, salt, sugar. Stir.
  2. Pour warm water and stir. Leave for 15 minutes for the yeast to take effect.
    Pour warm water and stir. Leave for 15 minutes for the yeast to take effect.
  3. After 15 minutes, add the olive oil, grated pumpkin, pumpkin seeds. Stir well.
    After 15 minutes, add the olive oil, grated pumpkin, pumpkin seeds. Stir well.
  4. Gradually add the remaining sifted flour and knead the dough.
    Gradually add the remaining sifted flour and knead the dough.
  5. Cover the bowl with the dough with a towel and put in a warm place for 1 hour.
    Cover the bowl with the dough with a towel and put in a warm place for 1 hour.
  6. After an hour, knead the dough on a floured surface for 10 minutes. Again to remove in warm place on 30 minutes.
    After an hour, knead the dough on a floured surface for 10 minutes. Again to remove in warm place on 30 minutes.
  7. After 30 minutes, knead the dough on a well-floured surface. Form an oval.
    After 30 minutes, knead the dough on a well-floured surface. Form an oval.
  8. Baking sheet lay parchment and transfer our bread. Cover with a towel and leave for 30 minutes to increase volume.
    Baking sheet lay parchment and transfer our bread. Cover with a towel and leave for 30 minutes to increase volume.
  9. Put in a preheated oven to 200° for 40 minutes, then reduce the temperature to 180° and leave for another 10-15 minutes. Focus on your oven.
    Put in a preheated oven to 200° for 40 minutes, then reduce the temperature to 180° and leave for another 10-15 minutes. Focus on your oven.
  10. Bon appetit.
    Bon appetit.

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