Droppin' Loaves: A Bread Blog
P is for Pumpkin
Posted: 2011 Apr 18 (Mon) 15:41 UTC
In the back of the cupboard was a can of pumpkin I bought on sale after the Thanksgiving/Christmas season last year. I had forgotten about it, so I decided to add it to my bread. (I also have a can of sweet potato purée, and that'll be next time.) I've used pumpkin before, but I can't remember if I've brogged the recipe. (Yes: "brog". Short for bread blog.) So here it is. Some of this is approximate, particularly the whole wheat flour as I just add that while kneading until it gets less sticky.
- 1 c. warm water
- ~½ c. canned pumpkin
- 2 tsp. yeast
- 2 tsp. salt
- 1 c. oats
- ¼ c. ground flaxseed meal
- 1 tbsp. molasses
- 1 tbsp. vital wheat gluten flour
- ~2 ½ c. whole wheat flour
- 1 c. all-purpose flour
- ~2 tbsp. pumpkin seeds
The canned pumpkin takes the place of some water. I think I just scooped out about half the can, so it's probably closer to a full cup.
There's nothing unusual about the mixing and kneading. It rose for 2 hours, I formed the loaf, then it rose for another 20 minutes. I set the oven at 375°F, and it baked for 35-40 minutes.
The bread has a wonderful orange tint. When I walk by the breadbox in the kitchen, I get a faint pumpkin smell. It's quite lovely.
