Pumpkin & Corn Bread

2 comments

I post the recipe for this bread that won a great success among friends and relatives, invited for lunch.

Ingredients:
100 gr of cooked pumpkin;
70 gr of corn flour;
90 gr of sourdough or half a cube of yeast;
200 gr of bread flour;
a teaspoon of salt;
a teaspoon of baking soda;
15 gr of pumpkin seeds;
15 gr oil (the original recipe called for seeds oil, but I used olive oil);
sesame seeds;
water or soy milk, as needed (depending on the moist of the pumpkin)

Method:
Cook the pumpkin and add it, still warm, to the flour. Mix thoroughly with your hands or with the help of a food processor.
Combine all the other ingredients and water, gradually. The original recipe called  for soy milk but I had run out of it. It came out really well with water anyway.
If using brewer’s yeast, after forming the rolls, let them rise for a hour and a half.
If using sourdough, they should leaven for at least 7 hours … I’ve left them in a warm place overnight.
In the picture, you see the bread very flat, I made it come out like that as I needed some small croutons.
The only problem which I found was that the day after it was already hard, so if you want to conserve it, you should freeze it immediately.

Chef: Luca from VeganBlog

  1. ascanio 16 October 2010 at 21:47

    Does it taste like pumpkin as well? Does it remain moist in the inside? The picture is really cool


  2. Lisa 17 October 2010 at 19:34

    Very interesting, I’ll try it as soon as I can… 🙂



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