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Chef Q
Gluten-free pumpkin-buckwheat bread
Pumpkin bread made with buckwheat flour. Tasty with butter.
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Ingredients
Directions
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Bring the pumpkin cubes with the water to the boil. Cook gently for 10 minutes. Drain and puree with the hand blender.
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Sift the flour over a large bowl. Add the pumpkin puree, honey, yeast, eggs, the salt, the rest of the water and the pumpkin seeds.
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Mix with the mixer with dough hooks to form a cohesive and sticky dough. Cover with cling film and let rise for 45 min. In a draft-free spot.
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Grease the cake mold and cover with baking paper. Divide the dough over the mold and cover with cling film. Leave for a further 45 minutes at a draft-free spot.
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In the meantime, preheat the oven to 200 ° C.
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Sprinkle the dough with the rest of the pumpkin seeds and bake the bread for about 40 minutes in the middle of the oven until golden brown and done.
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Allow the bread to cool for 10 minutes in the form, and leave to cool down to room temperature without formation in 1 hour. Yummy! .
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Nutrition
535Calories
Sodium0% DV1.020mg
Fat25% DV16g
Protein42% DV21g
Carbs24% DV73g
Fiber32% DV8g
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