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.
Delicious wholewheat bread made with pumpkin and whey. It is smooth and moist bread makes excellent toast.
Ingredients
- 225g Canned Pumpkin puree
- 225ml whey
- 3.5 g Instant yeast
- 25ml olive oil
- 300g Whole wheat flour
- 200g bread flour
- 2.5 teaspoon salt
- Oil, for kneading
- Flour, for shaping
Instructions
- In bowl add both flour, salt, yeast mix well to this
- add oil, pumpkin puree and whey to make smooth dough.
- Transfer to well greased container and keep it in the refrigerator for overnight for bulk fermentation.
- %https://lh4.googleusercontent.com/-RR65PQuNrvE/VD8kZmHmkyI/AAAAAAAAV5o/dOPdil13UUo/w780-h518-no/bunnelos%2B027.JPG
- Next morning take out the dough and set aside for 2 hours to bring back the dough to room temperature.
- Then shape them into a boule and set aside for 2 hours for proofing.
- I don’t have banneton in my hand so used a plastic colander as my proofing basket.
- At end of proofing time preheat the oven for 425 F. When you are ready to bake score and bake it
- in a preheated oven for 45 minutes or until the loaf register internal temperature of 200F.
- Cool completely and then slice the bread enjoy as much as you want.
Notes
The recipe adapted from here
Copyright ©2014 Zesty South Indian Kitchen by Swathi(Ambujom Saraswathy) All Rights Reserved.
Linking this delicious bread to World bread day hosted by Zorra and Yeast spotting
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
zorra says
The yellow of the loaf shines into my office. 😉 Thank you for participating in World Bread Day 2014!
mjskit says
The crumb on this bread is incredible! What a beautiful load and I'm sure it tastes as good as it looks!
Jeena says
Pumpkin Loaf wow, wonderfully done
Ranjani says
So wonderfully made loaf bread..
Choc Chip Uru says
What a healthy and delicious breakfast bread 😀
Cheers
Choc Chip Uru
Marisa says
Your loaf is fantastic. I can imagine the flavors of your kitchen and how have you enjoyed baking it.
Love pumpkin and is wonderful when you add it in a dough,
You're doing your best every time you bake.
As you told me you wanted to know the breads I was baking last week, I attach the link. It's a challenge and If you want to join it, there is a lot of time left. I've baked seven easy breads in 3 days. My freezer is full of bread.
http://recetasbbss.blogspot.com.es/2014/10/el-5-reto-bbss-tiene-mucha-miga.html
Good night from Valencia
Amila says
interesting recipe and the details.This bread sounds delicious and healthy too....
Deepa says
Lovely and delicious looking pumpkin bread. Wonderfully taken pics. Great to learn from you.
Deepa
julie says
lovely loaf of bread...healthy too 🙂
Sony's kitchen says
Awesum bread........ Like the pumpkin flavour!
sathyapriya says
Thats a wonderful bread .Love the addition of pumpkin to it ..
Mayuri Patel says
such a lovely loaf of bread.
Catherine says
A beautiful bread. You can see the density and the richness of this bread. Delicious with butter or cream cheese. Blessings, Catherine