Harvest Squash Bread
My parents I received last Sunday a few small light orange pumpkins. The same day I have made into a soup (it was quite nice to taste so for a first attempt) and the second today in this bread.
I really like some fruit bread which is processed: it makes the bread softer. In the original recipe, which comes from
Thekneadforbread.com is
acorn squash used. What kind I got it I do not know, but the flesh was a bit ply.
Linseed Meal I had not ready at home and have them finely ground flaxseed.
At the beginning of the steam is created by baking a pan of boiling water under the baking oven stone slide. This operation did I left out, because my oven a special broodbakprogramma (hydro baking) it.
The result was very good. The bread was a bit nutty flavor and (as expected) juicy. But because most here hold lighter bread, I will next time half wholemeal flour and half wheat flour used.
for 2 small loaves:
a small pumpkin
2 tsp butter
2 tsp dark brown sugar
4 tablespoons maple syrup
Sponge:
175 grams wholemeal
180 grams of lukewarm water
1 / 4 tsp dry yeast
Dough:
385-420 grams 240 grams wholemeal
pumpkin puree 1 tsp dry yeast
1.1 / 2 tsp salt bread
60 grams of water
40 grams of flaxseed flour 2 tablespoons flaxseed
1 protein and a little linseed to finish
Sponge: Beginning
12-16 hours in advance to make the sponge. Mix all ingredients for this "sponge" with a wooden spoon. Cover the bowl and let it ferment.
Pumpkin Puree:
Preparing the pumpkin puree may one day in advance. Preheat oven to 190 ° C degrees. Halve the pumpkin. Prick with a fork holes in the flesh. Brush the flesh with butter and spread the sugar and maple syrup over the two halves. Place the squash cut side up in a baking dish. Pour 2-3 inches of water in the bowl and place it in the middle of the oven. Prick with a fork into the flesh to check that the flesh is tender (45-60 minutes after). Minutes, when the pumpkin is tender, with a spoon or a melon scoop the flesh from the rind and mash it finely.
Dough:
Place the sponge in the bowl of your stand mixer. Add the pumpkin puree, water, salt and yeast. Mix with the flat beater to the minimum level at all until smooth. Add the flour and linseed linseed increasing. Add half the whole wheat flour and mix until a smooth dough. Change the flat beater for the dough hook. Add slowly, spoon for spoon as much of the wholemeal flour until the dough to the sides of the bowl release anything sticking to the bottom. Knead (KitchenAid position 2) the whole thing in about 8 minutes until a smooth dough. Put the dough into with an oiled bowl and cover the bowl. Leave the dough in 90 minutes, in a warm place until double in size arise. Dump the dough onto a lightly floured work surface and turn it on. Divide the dough into 2 equal parts. Shape the pieces and put it on a lined baking sheet (if sprinkled with some corn flour).
Cover with greased bread cellophane 60 minutes and let rise until doubled in volume.
Preheat oven to 190 ° C degrees. Place simultaneously on the bottom shelf of the oven a cast iron pan. Remove the foil from the bread, brush the balls with beaten egg white and sprinkle with ground flaxseed. Cut the bulbs with a sharp knife.
Place the tray in the oven * a cup and pour boiling water into the pan so as to create steam. Close the oven and bake the loaves 30 minutes until tender: when your finger to tap the bottom of the bread should sound hollow. Let the loaves cool on a wire rack.
* You can also use a baking stone or a terracotta bowl, and as the co-warm breads with baking paper and all and then move on to bake.
