Description
From sandwiches to french toast this orange pumpkin loaf with subtle sweetness and a delicate crumb from the whey is a fun bread to make at home.
Ingredients
Scale
- 225g Canned Pumpkin puree
- 225ml whey
- 3.5 g Instant yeast
- 25ml olive oil
- 300g Whole wheat flour
- 200g bread flour
- 2.5 tsp salt
- Oil, for kneading
- Flour, for shaping
Instructions
- In bowl add both flour, salt, yeast and mix well.
- 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.
- 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. Then 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 slice.
- Prep Time: 4 hours 10 mins
- Cook Time: 45 mins
- Category: Baking