Pumpkin Yeast Bread
This slightly orange-hued pumpkin yeast bread is perfect for sandwiches, toasting, or enjoying with butter and jam.
Equipment
- medium bowl
- Loaf pan (8 × 4-inch / 20 × 10-cm)
- plastic wrap
- wire rack
Ingrediënten
- ¾ cup 183 g pumpkin purée
- 1 teaspoon fine sea salt
- 1½ cups 180 g bread flour
- 1½ cups 180 g white whole wheat or regular whole wheat flour
- 2 tablespoons 30 ml canola oil, plus an extra ½ teaspoon for coating
- 2 tablespoons 42 g agave nectar
- 2 teaspoons bread machine yeast
- ⅔ cup 160 ml soy or other nondairy milk or water, heated to 100°F (38°C)
- Nonstick cooking spray
Instructies
- In a medium bowl, combine the milk, pumpkin purée, 2 tablespoons of oil, and agave nectar.
- In a large bowl, combine the flours, salt, and yeast.
- Stir the wet ingredients into the dry ingredients.
- Transfer to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
- Add more flour if needed.
- Shape into a ball.
- Lightly coat a large bowl with the remaining ½ teaspoon of oil.
- Place the dough in the bowl, turning to coat.
- Cover and let rise for 90 minutes, until doubled in size.
- Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
- Punch down the dough and press it into the prepared pan.
- Loosely cover with plastic wrap and let rise for another 60 minutes.
- Preheat the oven to 375°F (190°C).
- Remove the plastic wrap and bake for 15 minutes.
- Cover with foil to prevent excessive browning.
- Bake for another 15 minutes, or until the bottom sounds hollow when tapped.
- Cool on a wire rack before slicing.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy warm with vegan butter and a drizzle of agave or jam.
Wine Advice:
Pair with a lightly oaked Chardonnay or a dry Riesling.
Nutritional Information
Calories: 140 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 3 g | Fiber: 3 g | Sugar: 3 g | Salt: 0.4 g
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