Pumpkin bread

Pumpkin bread works incredibly tasty and, undoubtedly, useful. If you cook such breads from pumpkin muscat color bright orange, then the appearance of the product will turn bright and sunny.

How to bake a pumpkin bread - a recipe in the oven

Ingredients:

• Muscat sweet pumpkin - 680 g;
• flour sifted wheat - 610 g;
• water filtered - 70 ml;
• olive oil or sunflower without odor - 25 ml;
• sea ​​salt - 10 g;
• fast dry yeast - 10 g.

Preparation

1. Initially, we will prepare a pumpkin for making bread. We clean the pre-washed vegetable from the peel and seeds with internal fibers, and cut the pulp into slices about one centimeter thick and lay them on an oiled baking tray.
2. Spray the pumpkin slices with sunflower oil, cover with a cut of foil and send for roasting for twenty-five minutes in a heated to 185 degrees oven.
3. On readiness we give the pumpkin slices a little to cool down, and punch them to the state of mashed potatoes in a blender, adding water at the same time.
4. Sift into a bowl of flour, mix it with dry fast-acting yeast and sea salt, then put a warm pumpkin puree in a bowl and make a kneading of a soft and not sticky dough.
5. We decorate the dough with flour, put it in a bowl and put it in warmth for the approach.
6. Increased in the amount of at least twice the dough knead, we make out of it bread in the form of a loaf or a round cake and place it on a baking sheet covered with parchment.
7. About twenty-five minutes later, when the product has been left standing, we make several transverse notches on its surface to a depth of one and a half centimeters and send the workpiece to a heated oven for up to 220 degrees for thirty minutes.

Especially good is this pumpkin bread with honey - it's a pleasure to eat it!

Pumpkin bread on a rye starter without yeast

Ingredients:

For opary:

• fermented rye - 30 g;
• wheat flour of the first or second grade - 210 g;
• purified water - 125 ml;

For the test:

• Muscat sweet pumpkin - 680 g;
• wheat flour of the first or second grade - 255 g;
• rye flour - 255 g;
• water filtered - 70 ml;
• olive oil or sunflower without odor - 55 ml;
• sea ​​salt - 15 g;
• sugar cane - 25 g;
• walnuts - handful;
• sesame seeds - to taste;
• Ground cumin - 3 pinches.

Preparation

1. To prepare the spoons mix the rye starter with wheat flour and purified water and leave in a bowl for the night.
2. Pumpkin puree can also be prepared in the morning. To do this, you can, as in the previous case, bake slices in the oven, and then grind them with water in a blender.
3. If you do not want to turn on the oven once again, you can just squash a pumpkin in a sauté pan with a little water until soft, then rub through a strainer or use the same blender.
4. To make a dough in 500 grams of cooked pumpkin puree dissolve salt and sugar cane, pour in oil, pour cumin, sesame, nuts and mix.
5. We connect in a bowl the spit, sifted rye and wheat flour and pumpkin mass and we make kneading dough. It should turn out to be soft and lag behind the walls of dishes and hands.
6. Leave the flour in a warm for at least two hours, once a bit of it.
7. Now we decorate the loaf, lay it on a parchment leaf, cover it with a film and let it grow in volume twice in heat.
8. We make several cuts with a sharp knife from above and shift the bread rolls with paper into a hot oven heated to 250 degrees and moistened.
9. Fifteen minutes later, the temperature is reduced to 200 degrees and we bake bread for another forty-five minutes, covering fifteen minutes for the completion of the process with a sheet of foil.