Eggless Whole Wheat Pumpkin Bread
Such a healthy vegetable but unfortunately, we don’t eat too much pumpkin at home. Just the occasional pieces added to Sambar. It’s addition to bread made a lovely vibrant loaf; I just couldn’t stop admiring it.
It’s not a big hassle to make. I made it the usual way I make bread. Just added pumpkin puree as part of the liquid component. I also used some milk as I was not adding any eggs!
Ingredients you need
Whole Wheat Flour :- I use organic whole wheat flour. I have tried out brands like 24 Mantra Organic and Organic Tattva. You can use any whole wheat flour available.
Vital Wheat Gluten:- Whole wheat breads generally turn out to be dense. So I added a tbsp of Urban Platter Vital Wheat Gluten and it made a significant difference to the texture. It’s optional though and you can proceed without it if you don’t have it.
Pumpkin Puree:- I used homemade pumpkin puree. Chop the pumpkin into small pieces and then steam it in a pan with just enough water. Once it cools down, puree it in the blender.
Sugar:- I try avoiding refined white sugar as much as possible. So I have used brown sugar.
Butter:- I have used Amul Salted Butter. Tried to use as little as possible considering the health aspect. You can even use extra virgin olive oil in place of butter.
Yeast:- I use Healthyhive Instant Yeast. It has good reviews on Amazon and I personally like it. I have never felt the need to look for another brand. Once you open the packet of yeast, keep it in an airtight container in the freezer. This helps yeast stay fresh longer.
Milk and Water:- A mixture of these to make up for the remaining liquid component.
Turmeric :- Just 1/4 tsp of turmeric to add to the lovely colour.
Salt :- Salt to taste
Eggless Whole Wheat Pumpkin Bread
Ingredients
- 450 grams Whole Wheat Flour
- 500 grams Pumpkin
- 2 tsp Instant Dry Yeast
- 1 tbsp Vital Wheat Gluten optional
- 1 tbsp Brown Sugar
- ⅓ cup Milk lukewarm
- ⅔ cup Water lukewarm
- 1¼ tsp Salt
- 25 grams Butter at room temperature
- ¼ tsp Turmeric Powder optional
- Mixed seeds for topping
- 2 tbsp Milk (for milk wash)
Instructions
- Chop the pumpkin and steam it in a pan with just enough water for the pumpkin to turn soft. Puree the cooked pumpkin and allow it to cool before adding to the dough.
- Put all the dry ingredients in a big bowl and mix well. Thereafter, add the pumpkin puree and mix.
- Add lukewarm milk to your mixing bowl. Then add lukewarm water little by little and mix till you get a shaggy dough. Be careful while adding water. Don't add the entire quantity at one go. It needs to be a slightly sticky dough (not very loose.)
- Transfer this dough to a kneading surface, add butter little at a time (to help you with the kneading) and knead for 10 – 12 minutes using the stretch and pull method. The dough will be sticky. Don't be tempted to add flour. Keep kneading till the dough is smooth and soft
- Form this dough in the shape of a ball, tucking the ends beneath. Place it in a well oiled bowl and move the dough around a bit so that it gets oiled as well. Cover the bowl with a damp cloth or with a cling wrap and keep it in a warm place. Allow it to double in size (usually takes 45 minutes to an hour).
- Once the dough has doubled, gently punch it to release all the gases and knead it for a minute or two.
- Roll out the dough in the shape of a rectangle and then fold it tightly like a log.
- Seal the ends well. Place the log in a well oiled bread tin / mould. Apply a little milk or oil on top so that it doesn't dry out. I have used an 9'' inch tin here.
- Allow the dough to double in size or reach the brim of the tin. Brush the loaf with milk and sprinkle seeds of choice.
- In the last 10 minutes of the waiting time, preheat your oven to 180 degrees Celsius. Bake the bread for 45-50 minutes till the crust turns golden in colour. If the top of the loaf starts to brown too much, just cover it with aluminium foil.
- Remove the bread from the oven and apply butter on top. After 4-5 minutes take it out of the tin and allow to cool on a wire rack for 2-3 hours before slicing it.
- Slice and admire this golden delight!
Notes
- I got approx 250 grams of puree from 500 grams of pumpkin.
- I have scored the bread to avoid it from tearing while rising.
If you try out this recipe do post your comments on my blog. You can also post on Instagram and tag me @my.loaf.story
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