Homemade pumpkin bread
I don't have to look too long to find good use for my homegrown pumpkins. I love making bread with vegetables, and pumpkin bread is just one example.
- a little bit more than 2 cups (5 dl) water
- 4 tbsp (1.8 oz or 50 g) yeast
- a little bit more than 2 cups (5 dl) grated pumpkin (no skin)
- 1 3/4 cups (around 4 dl) rye flour
- wheat flour for the finished dough
- 2 tsp fennel seeds (or a few tbsp fresh, chopped fennel fronds)
- 1 tbsp salt
I really enjoy putting vegetables in my bread. You can make so many interesting flavor combinations! My pumpkins usually get really big, so I like to put pumpkin meat in as many dishes as I can. Bread too of course. You can even grate and freeze the pumpkin and use it later if you want to.
Dissolve the yeast in the water.
Add the grated pumpkin, flour and fennel seeds. Adapt the amount of flour, depending on how watery your pumpkin is. The dough should be nice and smooth, not too runny.
Work the dough in a kneading machine for ten minutes (or for as long as you can by hand) and add the salt.
Let the dough rise for just under an hour.
Make 30 pumpkin bread rolls, 2 large or 4-5 smaller loaves and put them on an oven tray with a baking sheet. Let them rise under a towel for around 30 minutes.
Bake the pumpkin bread rolls for 8 minutes at 480 degrees (250 degrees Celsius), the smaller loaves for 20 minutes at 390 degrees (200 degrees Celsius) and the large loaves also at 390 degrees but for 30 minutes.
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth