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Recipe by Silke Becker

  • 120g vegan milk, luke warm
  • ¾ tsp dry yeast
  • 250 g unbleached flour
  • 50 g steamed and mashed pumpkin
  • 30 g brown sugar
  • pinch of salt
  • 1 tbsp sesame seeds
  • 30 g vegan butter at room temperature
  1. Mix all ingredients except for the butter carefully until it forms into a lump. Cover and leave it to rest for 20 min.
  2. Knead the dough on floured surface. Fold over, flatten, fold over, flatten, til dough becomes smooth.
  3. Knead the butter into the dough. This will take some time because the dough resists but don’t give up. Continue kneading and folding once all the butter has been absorbed for another 10 min.
  4. Place dough in an oiled bowl at a warm place without any excessive air circulation. Wipe with some oil and cover with cling wrap. Leave to raise for 1 hr.
  5. Flour your surface and carefully push any air bubbles out of the dough. Divide into 3 parts, carefully form into round pockets and place in a greased and floured form with the nice round side looking at you.
  6. Leave to raise at a place without any air circulation (or use the oven) for another hour.
  7. Knead the dough on floured surface. Fold over, flatten, fold over, flatten, til dough becomes smooth.
  8. Knead the butter into the dough. This will take some time because the dough resists but don’t give up. Continue kneading and folding once all the butter has been absorbed for another 10 min.
  9. Place dough in an oiled bowl at a warm place without any excessive air circulation. Wipe with some oil and cover with cling wrap. Leave to raise for 1 hr.

Download PDF here: Silke Becker Pumpkin bread

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