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Pumpkin Whole-Wheat Yeasted Bread (No Sugar)
Cloud-light yeasted loaf of 450g cooked pumpkin puree blended with 350g whole wheat and 200g whole grain flour, enriched with butter and a sugar-free sweetener.
100 min prep / 125 min total
303 kcal
9g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 450 gpumpkin
boiled and pureed
- 125 mlmilk
- 7 gdry yeast
- 1 tbspsugar-free syrup
or honey
- 350 gwheat flour
- 200 gwhole grain flour
- 70 gsweetener
- ½ tspsalt
- 1 gvanillin
- 75 gbutter
softened
- 1egg yolk
for brushing
Instructions
Boil 450g pumpkin until soft, drain and blend to a puree.
Mix 125ml milk, 7g dry yeast, 1 tablespoon syrup and 3 tablespoons of the 350g wheat flour; proof 15-.
Stir in the pumpkin puree, 70g sweetener, 0.5 teaspoon salt and 1g vanillin, then gradually add the remaining wheat and 200g whole grain flour.
Work in 75g softened butter, knead briefly and rest . Divide into 3 pieces, shape and nest in a tin; proof 15- more.
Brush with egg yolk mixed with 2 tablespoons water, score the tops and bake at 200°C for 15- until puffed.
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