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Mark Baranowski
Pumpkinbread
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Ingredients
Directions
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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.
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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.
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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.
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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.
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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.
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Nutrition
535Calories
Sodium0% DV0g
Fat15% DV10g
Protein32% DV16g
Carbs31% DV93g
Fiber0% DV0g
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