In this video, I will show how you can cook sourdough wheat bread with additives.
In this case, pumpkin puree and three types of seeds are used as additives: pumpkin, sunflower and flaxseed.
Please note that pumpkin gives not only a taste and aroma, but also a beautiful, joyful, yellow color to our bread.
Since pumpkin is a sweetish vegetable, in order to balance the taste and meet the expectations of those who will eat this bread, we will add a little sugar to the dough. This will give a harmonious, rich taste. This bread is ideal for baked meat, stewed vegetables or grilled foods. It is also wonderful as a dessert - for tea with honey.
Added seeds give a wonderful accent. Crunch slightly when bitten and give a light nutty note. And of course, seeds give us benefits: fiber and a whole complex of vitamins, healthy fats and minerals.
It is important to remember that you should not overdo it with seeds. Since they are dried, in the bread they will begin to draw moisture from the crumb and can dry the bread very quickly if there are a lot of them! Stick to the recipe!
So we need:
Wheat dough 100% moisture - 100 gr.
250 gr all-purpose wheat flour
20-30 gr. water (depending on the density of mashed potatoes)
150-170 gr. pumpkin puree
50 gr strong flour (manitoba)
25 gr shugar
5 grams of salt
30 gr sunflower seeds: pumpkin, sunflower, flax.
Before planting in the oven, make beautiful cuts to your taste and pumpkin bread will certainly delight you!
Bon Appetit!
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Негізгі бет Sourdough Pumpkin Bread
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