The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole wheat pumpkin bread

iratchka's picture
iratchka

Whole wheat pumpkin bread

Hi! This is my first post, i am fairly new into bread baking. I would like to share this recipe with you:)

Biga: 1tbs of rye starter

           120 ml of water

            200 gm of bread flour

Leave overnight.

In am steam 500 gm of butternut squash, puree and cool until slightly warm.

Mix 500gm of puree, all biga, 250gm of bread flour, 250 gm whole wheat flour, 50gm  of olive oil, walnuts to your taste, apprx 2 handsfull, 1 tbs of sesame seeds, 1 tbs of poppy seeds, 1 tbs of grinded cumin, 15gm of salt. You can aslo add 1 tbs of sugar, but i avoid sugar in my diet. 

Mix 5-7 min and leave for 2-3 hrs  with a fold every hour until doubled in size. 

Shape and proof for 1-  1.5 hrs.

Bake on stone @480F with steam for 15 min, then 45min @ 400 F without steam. I baked it initially @500 and it burned slightly at the bottom.

Cool on a rack. Enjoy!:)

 

 

Lechem's picture
Lechem (not verified)

And absolutely lovely first post. Definitely caught my interest and something for me to try.

One question: when you say steam do you mean just gently heating it up in a saucepan being careful not to boil? Or do you have some other method?

iratchka's picture
iratchka

Hi Lechem! It doesnt matter overall how squash is cooked. I use instant pot, you can use a regular steamer. You can also microwave it or place it in the oven. The goal is to make a puree, so it should be soft when cooked and not dry, bc your squash is your water in this recipe

Lechem's picture
Lechem (not verified)

I can buy ready cooked pureed squash. I think this would be the best way to go.

Thank you for the recipe. Looking forward to many more.

Bread1965's picture
Bread1965

... that I have a fair amount of pumpkin puree that I made and froze.. looks like a good use of it!! Thanks for posting.. what a lovely looking crumb! Well done..