Dosage water after dough feeling
Very wet puree requires less water. A too wet dough runs wide and produces a clinchy crumb.
European baking kitchen Recipe
Pumpkin Bread with Hokkaido Squash
The pumpkin bread is baked with concentrated oven purée and little yeast. Two walking times develop taste and prevent a dense, moist crumb.
Total time
2 hr 30 min
Calories
205 kcal
Servings
12 servings
Difficulty
Medium
Why this recipe works
Pumpkin bread with loose crumb and controlled moisture
pumpkin purée brings different amounts of water depending on the preparation. For this bread Hokkaido is cooked in the oven, because the puree is then more concentrated than after cooking. Add the additional liquid gradually when kneading. The dough should be soft and elastic, but keep its shape. Cut the bread until completely cooled.
Breakfast
Autumn Recipes
Vegetables
Recipe
Pumpkin Bread with Hokkaido Squash
Hokkaido squash purée gives this yeast bread a golden colour and moist crumb, while toasted pumpkin seeds add crunch and nuttiness.
Ingredients
12 servings
Method
-
1
dough mix
Mix both flours, yeast and salt. Add pumpkin purée, honey, oil and first 140 ml of water and knead slowly for 5 minutes.
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2
dough knead out
Knead more vigorously for another 5 to 7 minutes. Add the remaining water a little at a time until the dough is soft and elastic, then knead in 50 g of pumpkin seeds.
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3
First Gare
dough covered 60 minutes at room temperature let go until its volume has increased significantly.
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4
Form bread
dough gently tighten on slightly floured surface and form into an elongated loaf. Put on baking paper, moisten the surface and press on the remaining pumpkin seeds.
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5
Second cooking
Cover the loaves and let them rise for another 25 to 35 minutes. Preheat the oven to 220 °C of top/underheat in good time.
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6
Bake
Cut bread, bake with steam for 15 minutes at 220 °C. Drain steam, lower temperature to 190 °C and bake for another 28 to 32 minutes.
Kitchen know-how
Tips for Pumpkin Bread with Hokkaido Squash
Bake bread completely
The core temperature should reach about 96 °C. Without a thermometer, the strongly browned crust and a hollow sound helps when knocking on the bottom.
Variations
How to adapt this recipe
Replace wheat flour type 550 with spelt flour type 630 and knead a little shorter, as spelt dough overkneads faster.
Complete a teaspoon of ground coriander and a half teaspoon of cumin for a more hearty bread.
Nutrition per serving
205kcal
35.0 gCarbohydrates
7.0 gProtein
4.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pumpkin Bread with Hokkaido Squash
Roast the pumpkin clefts softly at 200 °C and puree the flesh finely. Allow to cool completely before weighing.
The puree or the dough was too moist, the bread was baked too short or still warm. Check the dough and let the loaf cool completely.
Yes. Use about 20 g of fresh yeast and dissolve it with the honey in a part of the lukewarm water.
In a breadpot or cloth it remains juicy for two to three days. Cut it can be frozen in portions and toasted directly.
Keep cooking