Ingredients
- Ingredients:
Rye flour, light, 1 cup (remove)
Glutagon plain flour, 70 gram(s) (remove)
barley flour stoneground, 70 gram(s) (remove)
Yeast, bakers, 1 ounce (remove)
blackstrap molasses healthwise wholefoods, 1 serving (remove)
Cider Vinegar, .5 tbsp (remove)
Pumpkin, canned, without salt,cooled 1 cup (remove)
*Canola Oil, .25 tbsp (remove)
Water, tap,warm 1 cup (8 fl oz) (remove)
Salt, 1 tsp (remove)
Ingredients for Pumpkin Rye Bread:
•1 cup rye flour
•1-2 cups high-grade white flour
•1-1½ cups wholemeal flour
•1 ½ tsp yeast
•1 Tbsp brown sugar
•2 tsp apple cider vinegar
•1 cup cooked, mashed pumpkin (not hot)
•1 Tbsp olive oil
•1 cup warm water
•1 tsp salt
•sesame or sunflower seeds to sprinkle
Method for Making Pumpkin Rye Bread:
1.Sift one cup each of rye, high-grade and wholemeal flours into a large bowl; add yeast and brown sugar.
2.Make a well in the centre.
3.Pour apple cider vinegar, mashed pumpkin, olive oil and water into the well. Beat with a large spoon, gradually incorporating the wet ingredients into the flour mixture.
4.Turn out onto a heavily floured surface and knead for five minutes. Depending on the consistency of the pumpkin, you may need to add as much as 1 ½ cups extra flour.
5.After five minutes, cover the dough with a teatowel and leave for ten minutes.
6.Add the salt to the dough and knead for a further five minutes, adding more flour if necessary, until the dough is smooth and no longer sticky. Form into a ball.
7.Oil the washed bowl and turn the ball of dough in it until covered; cover dough with a piece of gladwrap placed directly on the surface and leave to rise for a few hours until doubled.
8.Punch down the dough and knead briefly to release any large air bubbles.
9.Shape the dough into a freeform loaf (this recipe is slightly too large for a loaf tin) and place on a greased baking tray. Slash if desired and sprinkle with sesame or sunflower seeds.
10.Place the gladwrap back over the loaf and leave to rise until nearly doubled.
11.Remove gladwrap and place loaf in a cold oven. Turn oven to 180C and place a pan of boiling water on the rack below the loaf.
12.Bake for 40-50 minutes or until loaf sounds hollow when tapped. Cool on a wire rack and serve with butter.
Pumpkin Rye Bread Variations:
•The loaf may be sprinkled with poppy seeds, rock salt, coarse cornmeal, pumpkin seeds (pepitas) or a combination before baking.
•This loaf looks attractive shaped as a fat oval with a small braid running down the centre.
•Butternut squash can replace the pumpkin in this recipe
Description
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