Gluten-free pumpkin-buckwheat bread

Name: gluten-free pumpkin-buckwheat bread
Cook time: 20 min
Total time: 235 min
Yield: 4
Ingredients: 200 g pumpkin cubes; 300 ml tap water; 350 g gluten free buckwheat flour; 2 el liquid honey; 7 g dried yeast bag; 2 medium sized egg; 10 g salt; 100 g pumpkin seeds

Pumpkin bread made with buckwheat flour. Tasty with butter.

Ingredients

Kitchen Stuff

1 blender
1 mixer with dough hooks
1 baking paper
1 cake mold (30 cm)

Directions

Bring the pumpkin cubes with the water to the boil. Cook gently for 10 minutes. Drain and puree with the hand blender.
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.
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.
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.
In the meantime, preheat the oven to 200 ° C.
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.
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! .