Bread with pumpkin, cheese and herbs

Category: Sourdough bread
Bread with pumpkin, cheese and herbs

Ingredients

Sourdough (I have rye, 100% moisture) 200 g
Riga balsam (optional) 0.5 tsp
Olive oil 1.5 tbsp. l.
Pumpkin puree 200 ml
Fructose (can be substituted for sugar or honey) 1.5 tbsp. l.
Powdered milk 3 tsp
Cheese (add on signal) 35 g
Dill (I have - fresh, stalks) 2 tsp
Peeled rye flour 200 g
Wheat flour 140 g
Wheat flour 1 grade 45 g
Caraway 2 tsp
Seasoning pinch
Dried basil 1 tsp
Granulated garlic (can be fresh) pinch
Dried oregano 2 pinches

Cooking method

  • Stew the pumpkin, mash in mashed potatoes. Cool down. Knead the dough, the bun is round, despite the large amount of rye flour. At the signal, add finely grated cheese.
  • Shape the bread, make cuts. I have these:
  • Bread with pumpkin, cheese and herbs
  • (I got the idea here: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=143823.0 )
  • After proofing, bake. (I - in the oven at a temperature of 190 gr. 30 min., upper and lower heating; then another 30 min. at 160 gr., only the lower heating. At the bottom of the oven there is a tray with water)
  • "Wash" the bread and let it rest under a towel on the wire rack for 30 minutes.

The dish is designed for

800 g

Time for preparing:

5 o'clock

Note

The bread rises very quickly!
Seasoning "Decormix": mustard seeds, cayenne pepper, black pepper, caraway seeds, chopped onion and chili, coriander. It can be substituted for any fresh food seasoning.

Idol32
To make the cuts on the breads more contrasting, you can sprinkle the bread with flour / sesame / poppy seeds or something else before cutting. Then the cuts after baking will resemble an ornament:

Bread with pumpkin, cheese and herbs

or

Bread with pumpkin, cheese and herbs

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