Pumpkin Chive Multigrain Bread

Tiffany Bannworth

By
@MissAnubis

This is a nice, fluffy bread. The toasting really brings out the flavor.

Try a slice toasted with melted Provolone floating in your favorite soup.

Enjoy!


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Comments:

Serves:

2 loaves

Prep:

3 Hr 30 Min

Cook:

35 Min

Ingredients

BREAD

1 c
multigrain flour (can substitute wheat, buckwheat, etc)
3 c
flour
1 tsp
sea salt
1 3/4 c
pumpkin
1/4 c
fresh chives, chopped
2 1/2 Tbsp
precreamed shortening
1 pinch
saffron
1 pinch
paprika, hot (optional)
2 Tbsp
flaxseeds (optional)

RISING AGENT

1 3/4 Tbsp
yeast, dry active
2/3 c
milk
1 Tbsp
honey
3/4 c
hot water

Directions Step-By-Step

1
In a large mixing bowl, add all the bread ingredients. Set aside.
2
In the measuring cup (Pyrex), put the honey and pour over with hot water. Mix completely.
3
Then add, milk and stir. Follow that with the yeast. Whisking in completely, not leaving any clumps. Set aside for 15 minutes.
4
Pour yeast into bread ingredients. Mix well.
5
Dump out mix onto a floured surface. Knead for 5-7 minutes. Place dough in a large, lidded, greased pot. Leave in a warm place for 1 hour.
6
Then dump out mixture again. Degas. Fold like an envelope in thirds. Then repeat from a different angle. Again return to the pot. Leave for an hour.
7
Halve dough. Gently degas. Make either a rustic loaf or a bread pan loaf. (or one of each)
8
Cover and allow to rise for 30-60 minutes.
9
Bake at 375 for about 40-50 minutes. Optionally paint the top of bread with 1/4 teaspoon of dijon, 1/4 teaspoon of honey, dissolved in 1/4 cup of water.

About this Recipe

Course/Dish: Savory Breads, Other Breads
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy