Spring zdopingowała us to intensify the contents of the cellar wyjadania jars. Many there still liked pumpkins destined for our soup. It gave me the idea of \u200b\u200bbaking bread, which was once one of my favorites. I do not know the proportion used by our bakers, so composed his own. -I tasted one of those "wet", with very subtle vegetable flavors, despite the absence of leaven its long freshness. Although-old custom to keep it in the refrigerator. Baked with fresh pumpkin will have probably more radiant color, if such a need to wait until the autumn ...
Ingredients:
350 g spelled flour, type 2000
200 g white wheat flour
cup milk
2 tablespoons olive
2 teaspoons instant yeast
200 g of cooked pumpkin flesh
40 g grated carrots
4 tablespoons pumpkin seeds
3 pinches of nutmeg
1 teaspoon sugar
2 teaspoon salt
Preparation:
first Both through a strainer to sift the flour and mix together.
second Combine warm milk with sugar.
third The flour to make a recess, pour milk.
4th Stir in flour, yeast, set aside in a warm place to rise.
5th Add remaining ingredients.
6th By Min. 5 minutes wiertełkami knead the dough mixer.
7th Set aside to rise.
8th Knead dough again.
9th Put it into a greased baking tin, leave to rise again.
10th Bake 10 minutes at 230 degrees.
11th Sting about 25 minutes at 190 degrees.
Bon Appetit!
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