Pumpkin Wheat Loaf

Like I said in my previous post, I shall be posting more bread made with water roux starter (if I'm not tempted by baguettes, of course). Since frozen pumpkin puree is one of the ready handy item I always stock in my hopefully always well-stocked pantry and the fact that I never cease trying to incorporate as much fiber as I can in our family meals, Pumpkin Wheat Loaf deserves to be on my to-bake-list.

A little note on the pumpkin puree, you can make it by yourself by roasting or steaming your pumpkin. if you opt for steaming, be sure to let it sit on a fine sieve at least an hour because steaming will result in more moisture contained in the pumpkin and it will effect the end result of your bread. You want gummy bears, not gummy bread. Canned pumpkin works wonderful and will give your bread wonderful orange color. I don't do canned foods, but it's just a personal preference.

Adapted from christinerecipes.com 

Ingredients:

120 gr water roux mixture, find out how in my post HERE

100 gr pumpkin puree

1 egg

100 ml milk

40 gr honey

15 gr milk powder/non-dairy creamer

1/2  tsp salt

325 gr bread flour

25 gr wheat bran

2 tsp instant yeast

25 gr butter, melted

Another egg for eggwash

Note: No wheat bran? substitute it with bread flour.

Directions:

-Mix all the dry ingredients in a bowl

-Mix the milk, egg, pumpkin, honey, and egg in a separate bowl

-Mix the dry and wet ingredients together then add the water roux mixture.

-Knead well and let it sit covered in plastic until it doubles in size.

 -After the 1st proofing is done, divide the dough into 3 equal portions and let them rest for another 15 minutes.

Let's shape the dough!

1. Roll the dough with a rolling pin into an oval shape.

2. Flip 1/3 of the right part to the middle.

3. Flip 1/3 of the left part to the middle, you can do it vice versa as well. Seal tight.

4. Roll it flat until it is 30cm long.

5. Roll it like a roll cake.

6. Place it in a greased 9x5inch loaf pan.

After that...

-Cover the loaf wannabe with plastic and proof again until it doubles.

-Brush with eggwash.

-Bake in a preheated oven. 180C for 30 minutes.

-Cool on wire rack before slicing. Never slice hot bread.

Don't you just wanna kiss the loaf?

You won't taste much of the pumpkin here if the pumpkin you use is not very riped. Nevertheless, honey gives it a light sweet note. Very pleasant indeed. The texture? Super soft. Overall, this bread is very delicious and healthy for the whole family.

Do you feel happy if your family eats well? I do J

Cheers,

Amy

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