Pumpkin loaf
Ingredients for Pumpkin loaf
| Amount | Ingredient |
|---|---|
| For the baking sheet | |
| some | Fat |
| Dough | |
| 250 grams | Wheat flour type 1050th 1 Pk |
| Dr | Oetker dried yeast |
| 1 Pk | dried whole-wheat sourdough (100 g) |
| 2 tsp | Salt deleted |
| 400 ml | lukewarm water |
| 3 tbsp | Cooking oil |
| 100 grams | hulled pumpkin seeds |
| 50 g | multinucleated oatmeal |
| Also: | |
| 10 g | Wheat flour type 1050 for dusting |
Pumpkin loaf Directions
This recipe is designed for 30 pieces. Yeast dough: Both types of flour, dried yeast and yeast in a mixing bowl, thoroughly mix. Add salt, lukewarm water and oil. Handle everything with a hand mixer (kneading), first on the lowest, then at the highest level in about 5 minutes to a smooth dough. 70 grams of pumpkin seeds and knead in the oatmeal. Dough covered in a warm place let go until he has grown visibly. Meanwhile, preheat the baking sheet and grease the oven. Top and bottom heat: about 180 ° C hot air: about 160 ° C.
Sprinkle dough lightly with flour, remove from the bowl and on the work surface and knead again briefly. Dough into a loaf, place on a baking sheet and top with a sharp knife, cut diagonally 1 inch deep on several occasions. Spread bread with a little water, sprinkle with remaining pumpkin seeds and let go again until it has grown visibly.
The sheet on the lowest rack bar slide into the oven. Baking time: about 45 minutes to take bread immediately after baking the baking sheet and cool on a wire rack.
Nutritional information per piece: 104 calories, 3g protein, 3g fat, 15g carbs
Recipe and photo: © Dr. Oetker test kitchen p>
