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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

1In a large mixing bowl, add all the bread ingredients. Set aside.
2In the measuring cup (Pyrex), put the honey and pour over with hot water. Mix completely.
3Then add, milk and stir. Follow that with the yeast. Whisking in completely, not leaving any clumps. Set aside for 15 minutes.
4Pour yeast into bread ingredients. Mix well.
5Dump 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.
6Then 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.
7Halve dough. Gently degas. Make either a rustic loaf or a bread pan loaf. (or one of each)
8Cover and allow to rise for 30-60 minutes.
9Bake 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