As you know I am a bread fan, who loves to try all kinds of bread at my kitchen. Today (16 October) is world bread day, and as a bread enuthastic how can I sit back and not contribute, so made this delicious bread. One good thing about making bread at home is that you get varieties of bread which are not easily available in the store. I know only one Mexican bakery nearby that sells bread that is not available in other stores. Yes I made this “pumpkin whey whole wheat bread” with left over whey after making queso fresco for Colombian Bunnelos.
October is month of pumpkin; and I am seeing lots of pumpkin recipes posted by fellow bloggers so I decided to add my own contribution to bread recipes with pumpkin. Next week I am planning to make some Halloween themed bread, but not decided on the recipe yet.
For making this pumpkin whey whole wheat bread, I first thought of adding my sourdough and try with it, however I don’t have enough amount of leavin, so decide to skip that and made with commercial yeast. I did overnight bulk fermentation with dough which means that day before baking I made the bread dough. I refrigerated it for overnight. The next morning I took it and left it out for 2 hours and then shaped into boule, kept it for another 2 hours and baked it at 425 ⁰F/210 ⁰C/190 ⁰C fan/gas mark 7 for about 40 minutes This recipe was adapted from Dan Lapard’s Pumpkin whey bread . As usual I modified the recipe with 60 % whole wheat flour and 40% white flour. I used canned pumpkin puree also and didn’t add any pumpkin seeds as I don’t have it in my hand.
Pumpkin provided golden yellow color and subtle sweetness. Whey did an amazing job of making the bread very soft and moist. It makes really good toast, just apply some butter and toast, you will get your favorite French toast feeling. Crust is very delicate and crumb is really moist. This pumpkin whey whole wheat bread makes excellent sandwich bread too. Slice and serve with your favorite ham, cheese etc.
Give it a try you will like, here comes the recipe.