Multivitamin bread and sourdough buns with pumpkin and cottage cheese

Category: Sourdough bread
Multivitamin bread and sourdough buns with pumpkin and cottage cheese

Ingredients

Chopped or grated pumpkin 257 BC
Sourdough (I have rye, 100% moisture) 27 g
Kefir 50 ml
Water 100 ml
Cottage cheese (I have 0.5% fat) 180 g
Olive oil 1.5 tbsp. l.
Sugar 1.5 tbsp. l.
Bran 20 g
Wheat flour 625 BC
Sprouted wheat 15 g
Flaxseed flour 8 g
Salt 1.5 tsp.
Raisins handful

Cooking method

  • Knead everything in x / p. Proofing - 4 hours, preferably at 35 degrees.
  • My c / n for such an amount of bread is not designed, so I took part of the dough for buns, added 50 g of flour, and stewed it as well.
  • Make cuts before baking; can be greased with an egg, sprinkled with sesame.
  • Proofing:Multivitamin bread and sourdough buns with pumpkin and cottage cheese
  • Baking:Multivitamin bread and sourdough buns with pumpkin and cottage cheese
  • Ready bread:Multivitamin bread and sourdough buns with pumpkin and cottage cheese
  • In the context:Multivitamin bread and sourdough buns with pumpkin and cottage cheese
  • Buns:Multivitamin bread and sourdough buns with pumpkin and cottage cheese

The dish is designed for

1300 BC

Time for preparing:

5:00

Note

Attention! The amount of flour may depend on the moisture content of the cottage cheese and pumpkin, so watch out for the bun.
The bread rose 3 - 3.5 times!

Delicious bread, rolls too. The pumpkin tastes slightly, but minimal.
Color - light yellow, beautiful.
Vitamins - the sea! The entire food pyramid is present! A real spring bread to fight vitamin deficiency.
The bread is very satisfying.

I also posted this recipe on the My Bread Maker website. The recipe was invented by me personally, so this is not plagiarism, the forum rules are not violated.

Tamborén
I made this bread and in terms of 1 kg:
Pumpkin - 200g;
Leaven;
Kefir - 50 ml;
Water - 100 ml;
Cottage cheese - 180 g;
Olive oil - 1.5 tbsp l .;
Sugar - 1.5 tbsp. l .;
Bran - 20 g;
Flour - 510 g;
Sprouted wheat - 15 g;
Flaxseed flour - 8 g;
Raisins are a handful.

This is what this little brother looks like:
Multivitamin bread and sourdough buns with pumpkin and cottage cheese
Galaro
And what is the amount of sourdough in the second (per 1 kg) version, and is it not enough in principle? And another question, how long did you bake kilogram bread?
Tamborén
Sourdough - all that was - I think 60 grams. (1 tbsp. L. Water and 1 tbsp. L. Flour - yesterday's leaven + the same amount added in the morning to revive, total - 2 tbsp. L. Water and 2 tbsp. L. l. rye flour). In general, clever and experienced people told me on the starter culture forum that the amount of starter culture does not matter. Its age, activity and time of proofing play a role.
Baking time - baked in the oven, because I have no "Baking" mode, only "Strong baking", and on it the sides of the bread are too reddened, almost to black, I don't like it. So: I turned on the oven at 35 degrees half an hour before baking, to improve the proofing, and so that the bread does not stress. Then 200 degrees - 10 minutes, then 180 - 20-25 minutes. I checked the bread with a toothpick - the dough does not stick, which means it is ready, it was still hitting on the upper crust - the sound is empty, which means it's baked.
If I baked it in cold storage, I would set the "Baking" mode for 1 hour.

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