Whole Wheat Pumpkin Yeast Bread
Whole Wheat Pumpkin Yeast Bread is a healthy and wholesome bread made from Whole wheat flour and fresh pumpkin puree. This is a moist bread with the flavors of cinnamon, dried ginger powder, nutmeg and a bit of cardamom.
Ingredients
- 200 gm whole wheat flour
- 100 gm superfine semolina
- 1 tbsp milk powder
- ½ tsp salt
- ½ tsp instant yeast
- ½ tsp sugar
- ½ tbsp honey
- 1-2 tbsp olive oil + ore for brushing
- 1/3 cup pumpkin puree
- 200 ml water may slightly vary according to puree consistency
- 2 tsp 5g pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg )
Instructions
Activating yeast
- In a bowl take 100 ml lukewarm warm water. To this add sugar and instant yeast. Cover and let it rest until yeast is activated.
Making dough
- Firstly, in a mixing bowl take whole wheat flour, semolina, salt, milk powder, honey. Combine everything well.
- Thereafter add pumpkin puree. Mix again.
- To this add the activated yeast mixture and mix well with hand.
- Mix well till a smooth dough is formed. You may use water little at a time.
- Then take the pumpkin dough on the counter and knead by hand.
- Add oil in between and knead for a minute more.
- Knead well till dough is smooth
- Apply oil all over dough
First Proofing
- Keep the dough in a greased bowl and cover with cling wrap. Let the dough rest till double in volume in a warm place. (Usually it takes an hour in a warm oven that is switched OFF!)
- Knocking out the air and Shaping Loaf
- When the dough doubles in volume, take it onto a working surface and punch the dough ball.
- On a floured surface roll out the dough according to the length of the loaf pan. Here the dough was rolled around 7”x10” (approximately)
- Now very gently lift the side facing you and roll it into a tight cylinder and seal the dough on the edges.
- Roll out the dough. Start to form light loaf
- Shape into tight loaf
- Place this dough into the greased loaf pan. Cover with a greased cling wrap.
Second Proofing
- Keep the pan of greased dough in warm place for second proofing till double in volume.
Baking the Pumpkin Loaf
- When loaf dough doubles in volume, brush it with milk, sprinkle pumpkin seeds, melon seeds and place in a preheated oven to bake at 200 degrees Celsius for 35-40 minutes.
Cool and serve
- Lastly, when the bread is baked, place the loaf on a wired rack and brush with butter.
- After 2 hours of resting, slice the bread.
Notes
- Do not omit any of the ingredients mentioned.
- Shape the dough into a tight loaf and seal the edges to prevent formation of air pockets.
- While the baked loaf is resting , cover it light with a clean napkin.
- This prevents drying out.
- You could add some seeds to the dough while shaping into a loaf.
- Add the required quantity of water very gradually.