How many loaves of bread do you want to bake?
This gluten-free pumpkin bread is wonderfully moist, aromatic and perfect for the cooler season – ideal for breakfast or dinner.
#gluten-free
#vegan
Ingredients
For the pre-dough:
-
110
g teff flour (or buckwheat)
-
7
g dry yeast
-
200
g water
For the dough:
-
100
g potato starch
-
250
g
KOMEKO BROTGENUSS
-
200
g pumpkin (finely grated or pureed)
-
12
g salt
-
Ginger and nutmeg
-
50
g pumpkin seeds
-
Water depending on pumpkin quality
-
Pumpkin seeds for decoration
Preparation
- Make the pre-dough
Mix 110 g teff flour, 7 g yeast and 200 g water and let stand covered for 30 minutes (dough temperature 28 °C). - Mix ingredients for the main dough
Mix 100 g potato starch, 250 g KOMEKO BROTGENUSS, 200 g pumpkin puree, 12 g salt, spices to taste (about ¼ tbsp each), and 50 g pumpkin seeds with water to form a medium-firm dough (dough temperature 28°C). The exact amount of water cannot be specified here, as it depends on the water content of the pumpkin. - Shape the dough
Form the dough into a loaf and place it in a greased loaf pan (L/W/H 24/10/7; approx. 1.3 L). Press it crosswise with a spatula, spray with water, and decorate with pumpkin seeds. Cover and let it rise for approx. 50–60 minutes. - Prepare the oven
Preheat oven to 250 °C top/bottom heat, place a metal bowl with stones or metal parts on the bottom of the oven and heat it up. - Insert bread and steam
Place the loaf pan in the oven, add water to the metal bowl and quickly close the oven door (CAUTION – strong steam development – risk of burns!). - Lower temperature and finish baking
After 10 minutes, reduce the temperature to 190 °C and bake for another 50 minutes.
Our tip:A Hokkaido pumpkin has a pleasant aroma and beautiful color. However, any other pumpkin can also be used.
