Sunday, October 16, 2011

Pumpkin-Parmesan Wheat Bread

I had some pumpkin puree leftover from the pumpkin I roasted from my High Ground Organics CSA box last week...and I wanted to make something savory.

1 C milk
4 T unsalted butter
2-1/2 t active dry yeast
1/2 C organic granulated sugar
1 t smoked sea salt
5 C white whole wheat flour
1/2 C dark rye flour
1/2 C hazelnut flour
1/2 C pumpkin puree
2 large eggs
shredded parmesan cheese

Heat milk with butter in a pan until the butter has melted. Remove from heat. Add sugar and salt and leave to cool. Add yeast and let bloom for 5 minutes. Mix in half the flour. Add the puree and eggs. Stir in the remaining flour and knead until you have a firm dough that begins to pull away from the edge of the bowl.

Lightly grease the bowl, cover with a damp cloth, and let rise for about 90 minutes. Punch the dough down, add shredded parmesan, and fold into a buttered loaf pan. Let rise for another 60 minutes. At 50 minutes of rising, preheat the oven to 400 degrees. Bake uncovered for approximately 35 minutes until a nice golden brown. Turn onto a wire cooling rack and cool completely.

Bread is best eaten within 4 days, but freshly baked bread in our home barely lasts a day.

The boys requested a grilled ham and cheese sandwich on the pumpkin bread. Deliciously easy dinner!

1 comment:

  1. Oh my! Now that sounds very unique and savory. TFS, I think I'm going to give this a try.

    Tracy Screaming Sardine


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