Filter
Reset
Sort ByRelevance
Mark Baranowski
Pumpkinbread
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat 2 tablespoons of oil and scoop the pumpkin. Add 50 ml of water and gently simmer for 10-15 minutes until the pumpkin is tender.
-
Puree and let cool. Knead a dough with the wheat flour, maize flour, salt, yeast, spices and buttermilk. Add some extra buttermilk if the dough is too dry. Let rest for about 10 minutes.
-
Brush the worktop with the rest of the oil and knead the dough for 5 minutes. Form a ball and let it rise for 1 hour covered.
-
Place the dough on the baking tray and cut the top every 4 cm 1 cm deep. Cover and allow to rise for about 45 minutes.
-
Meanwhile, preheat the oven to 220 ° C and bake the bread in the middle of the oven for about 20 minutes until golden brown and done.
Blogs that might be interesting
-
8 minLunchbacon, Italian bread roll, cheese spread, iceberg lettuce, meat tomato,blt bol - italian sphere with bacon, lettuce and tomato -
20 minLunchfrozen butter butter puff pastry, bread-crumbs, bread crumb, olive oil, shallot, onion, leeks, fresh thyme, garlic, egg, creme fraiche, soft goat cheese, honey,tarte d'alsace -
20 minLunchRed pepper, olive oil, lemon, avocado, fine leaf lettuce, mango, smoked salmon, capers, fresh coriander,salad of mango, avocado and salmon -
20 minLunchshawarma meat, sunflower oil, spring / forest onion, Red pepper, egg, frozen puff pastry,puff pastry rolls filled with shoarma meat
Nutrition
535Calories
Sodium0% DV0g
Fat15% DV10g
Protein32% DV16g
Carbs31% DV93g
Fiber0% DV0g
Loved it