(Pumpkin) -dish bread fresh from the oven
Time
Preparation time: 30 min.
Cooking or baking time: 50 min.
Rest period: 1 hour 20 minutes
Total preparation time: 2 hours 40 min.
Spelled is the best grain, greasy and powerful and easier to tolerate than any other grains. It gives the one who eats a right flesh and prepares good blood for him. He makes the soul of man happy and full of joy. And no matter how prepared you eat it, be it bread or other food, it is good and sweet and sweet.? (Hildegard von Bingen)
Do you actually know the difference between Urdinkel and? Normal? Spelt? Products from Urdinkel consist exclusively of spelled varieties that are not crossed with wheat. Therefore, the Urdinkel is easier for people who suffer from gluten intolerance, more digestible and digestible than other types of spelled offered! As examples of Urdinkelsorten Bauländer Spelz, Oberkulmer Red Grain, Red Tyrolean and Ebner's Red Grain apply.
Urdinkel bread can not be found in every bakery. In a few bakeries I found it and finally tried it. The bread tasted so delicious that it has become my new passion. In addition, a Urdinkelbrot has a long consumption freshness.
At home, I tried to bake it just as delicious. The two Urdinkelbrote (with and without Kürbisfruchtfleisch) have me just great. The whole apartment has smelt so wonderfully aromatic! The bread tasted delicious and sweet nutty. Outside, they were quite crispy and super juicy inside. For all these reasons, I really want to share my recipe with you:
Ingredients for the dough (later divided into 2 halves)
- 300 g wholegrain spelled flour (100% Urdinkel)
- 400 g light spelled flour (100% Urdinkel)
- 2 teaspoons salt
- 2 tablespoons of liquid honey
- 1 bag of dry yeast (à 7 g)
- about 300 ml of water, lukewarm
- 150 g of low-fat quark
- Flour for shaping
- Olive oil for brushing
For the second half of the dough:
- 150 g pumpkin pulp (cooked)
preparation
First, I prepared the Hokkaido squash. Before being chopped, I halved it and liberated it with a teaspoon of fibers and seeds. Then I peeled a half and diced the pumpkin pulp. The prepared cubes I cooked covered with water in a saucepan with half lid closed over medium heat for about 10 minutes. I cooked the boiled cubes with a hand blender. I covered the second half of the pumpkin with plastic wrap in the fridge, as I already had enough pumpkin pulp.
The sifted Urdinkelmehle I have mixed with 2 teaspoons of salt in a large bowl. The yeast I have dissolved in 300 ml of lukewarm water and added to the flour. Then I added the honey and the skimmed quark to all the ingredients. Everything was kneaded into a smooth dough. I divided the smooth ball of dough into 2 halves. I put one half of the dough back into the bowl. For the second half I added the pumpkin puree and a little flour and kneaded again. You can still add some flour if both halves of the dough are too mushy. The most important thing is that the dough does not stick to the hands, is elastic and soft!
I covered the two dough halves for about 50 minutes. Then they were kneaded vigorously and allowed to rest for another 30 minutes.
I took the risen halves out of the bowl and formed them into strands for a little flour. The surfaces I have coated with olive oil and pushed on a baking paper coated sheet in the preheated oven for about 40 minutes.
I preheated the oven at 180 ° C. The first 10 minutes I baked the breads with hot air. Then I opened the oven door for a few seconds to let steam out. After closing the oven door, I baked the breads with top / bottom heat. The last 5 minutes have raised the temperature to 230 ° C, so the strands a thick crust was created. After the breads were finished baking, I left them for 10 minutes in the oven switched off. Afterwards, when I took it, I sprayed it with cold water and allowed it to cool down.
Have a good appetite and enjoy your home-baked bread with a delicious spread!
