Pumpkin Chive Multigrain Bread
By
Tiffany Bannworth
@MissAnubis
1
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!
Try a slice toasted with melted Provolone floating in your favorite soup.
Enjoy!
Ingredients
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BREAD
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1 cmultigrain flour (can substitute wheat, buckwheat, etc)
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3 cflour
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1 tspsea salt
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1 3/4 cpumpkin
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1/4 cfresh chives, chopped
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2 1/2 Tbspprecreamed shortening
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1 pinchsaffron
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1 pinchpaprika, hot (optional)
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2 Tbspflaxseeds (optional)
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RISING AGENT
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1 3/4 Tbspyeast, dry active
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2/3 cmilk
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1 Tbsphoney
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3/4 chot water
How to Make Pumpkin Chive Multigrain Bread
- In a large mixing bowl, add all the bread ingredients. Set aside.
- In the measuring cup (Pyrex), put the honey and pour over with hot water. Mix completely.
- Then add, milk and stir. Follow that with the yeast. Whisking in completely, not leaving any clumps. Set aside for 15 minutes.
- Pour yeast into bread ingredients. Mix well.
- 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.
- 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.
- Halve dough. Gently degas. Make either a rustic loaf or a bread pan loaf. (or one of each)
- Cover and allow to rise for 30-60 minutes.
- 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.