Rustic crusty pumpkin bread

Name: Rustic crusty pumpkin bread
Yield: 0
Ingredients: 850 g all-purpose flour; 200 g water; 300 g Orogel Pumpkin Dices; 200 g Orogel Pumpkin Puree in Drops; 25 g salt; 5 g sugar; 5 g honey; 25 g brewer's yeast; 50 g extra virgin olive oil

VegetarianLactose Free

Rustic crusty pumpkin bread

Intermediate

Orogel rustic crusty pumpkin bread delivers a delightful crunch. Great for toasting or serving with butter. Get yours and taste the difference!

VegetarianLactose Free

Vassoio con una pagnotta rustica e un bagel, per una colazione o un brunch tradizionale.

Intermediate

Ingredients

x 1

850 g all-purpose flour
200 g water
300 g Orogel Pumpkin Dices
200 g Orogel Pumpkin Puree in Drops
25 g salt
5 g sugar
5 g honey
25 g brewer's yeast
50 g extra virgin olive oil

Method

Mix the yeast with sugar into lukewarm water, then stir in all the other ingredients including the pumpkin dices and puree that you should have cooked previously in a pot.
Knead for about four minutes: add some flour if the dough is too loose or some water if it is too firm.
Then keep on kneading the dough for about ten minutes until it is perfectly homogeneous.
Let the dough rise for about 10 minutes then divide it into several 500g loaves. Try to shape them into rounded loaves.
Allow them to rise for about 2-3 hours.
Bake in a hot oven at 180°C for about 35 minutes.