Another bread recipe using pumpkin. This time I added some wholemeal flour. The result is just as good as plain white flour. This wholemeal bread will be the end of the pumpkin series. Hope these recipes able to give some inspiration on using whole pumpkin.Ingredients:
200g bread flour
50g wholemeal flour
1 tsp yeast
130g pumpkin puree
1 tbsp sugar
½ tsp salt
(B)20g margarine/ butter
Methods:1. Put all ingredients (A) into kneading bowl. Knead to form dough.
2. Add margarine/butter and continue knead to form smooth and elastic dough. Cover and let it prove for 1 hour 15 minutes.
3. Transfer to working surface. Slightly knead to remove excess air bubbles. Shape into ball and rest for 10 minutes.
4. Flatten the ball into rectangle and roll it up like swiss roll. Place the dough inside a greased sandwich tin (I'm using L21cm x W10cm x H11cm) and rest for 45 minutes.
5. Bake at 170C for 28-30 minutes.