Gluten-free pumpkin bread
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ingredients
100 ml approx 450ml lukewarm water 1 tsp sugar 1/2 cube yeast 400 g gluten-free flour Bread mix dark 250 g pumpkin 30 g pumpkin seeds 1 tsp salt 1 tbsp olive oil 150 ml water
progress
Bread suitable for celiacs.
1.
In 100 ml of water stir sugar, crumble yeast and let it rise for about 10-15 minutes
2.
Weigh the flour, grated pumpkin , add the other ingredients together with the sourdough starter in a food processor and make a compact dough. Cover with cling film and leave in a warm place to rise for about an hour.
3.
Sweep the work surface, sprinkle over the risen dough, sweep and knead. The dough will be a little sticky at the beginning, help yourself with a plastic spoon. Do not sprinkle too much flour, the dough must be soft and elastic. Shape into a loaf, knead on all sides and place in a pastry bag. Leave to rise for about 30 minutes.
4.
Place the baking tray on which you will bake the bread in the oven and an older baking tray on the bottom of the oven. Preheat the oven with the baking trays to 240 degrees. If you find that the dough is very soft while the oven is warming up, you can put the loaf in the tin in the freezer for a few minutes so that the dough doesn’t melt too much when you turn it out
5.
When the oven is heated, turn the bread out onto baking paper, spray with water and transfer to a baking sheet. Pour about 250 ml of boiling water into the bottom baking tray. Bake for 15 minutes. Then remove the baking sheet with the steaming, reduce the temperature to 190 degrees, spray the bread again with water and bake for 45 minutes. 10 minutes before the end of baking, spray with water once more. Let the bread cool on a wire rack
