Thursday, March 28, 2013

Pumpkin Seed Bread (a work in progress)

Pumpkin Seed Bread
When I was in Ireland, Egnatius' father brought home some bread. Usually, I'm not a big fan of sandwich bread, but this bread was fantastic. Really fantastic. It was some kind of multigrain or whole grain bread with pumpkin seeds. However, I couldn't figure out what was in it.

Scrolling though Yeast Spotting, I discovered this bread which looked exactly like it. So, I thought, why not try it?

Pumpkin Seed Spelt Sandwich Bread
  • 250 g whole wheat 100% starter
  • 200 g water + a little bit extra for adjustments and soaking the grains (maybe 50g extra?)
  • 300 g fresh ground spelt flour
  • 50 g bread flour
  • 1 tablespoon flax seeds
  • 1 tablespoon amarneth
  • 4 tablespoons pumpkin seeds (mine were dry roasted, but you can do either)
  • 6 g salt
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • Place all ingredients except salt, oil and honey in the bowl of the mixer. Mix for a minute low, cover and let stand 15 minutes. 
  • Repeat a minute of mixing and 15-minute rest. I would do this by hand, because my mixer didn't like the dough for some reason.
  • Add salt and honey and mix on low speed (or mix by hand), when they are integrated add oil, a tablespoon at a time, or five minutes when we got a soft dough up a little speed and knead for another minute. 
  • Remove the dough and place it in a bowl, cover and leave for two hours doing slightly folded table in the same bowl every half hour, a total of three sets of folds. 
  • Remove the dough to a lightly floured surface and spread with the palms of your hands into a rectangle, roll a way that is somewhat shorter than the mold that will be used. 
  • Grease the mold slightly and place the bread inside, paint the surface with water and place a handful of pumpkin seeds over lightly pressing them to make them stick to the wet dough, and cover.
  • Place it in the refrigerator overnight.
  • In the morning, let it sit out for about half an hour while the oven heats up.
  • Bake in preheated oven at 390 ° F, and bake five minutes and lower the temperature to 350 ° -375° F, bake half an hour in total, first 15 minutes under steam.
The bread still needs a lot of work. If anyone has ideas, I'd love to hear them. While the final proofing was certainly sufficient, I think that the bulk fermentation didn't quite work. Furthermore, I think that I'm still not quite getting the best results out of my home-ground flour. Supposedly adding diastatic malt powder will help. However, I'm up for any ideas.

Also, I think my pumpkin seeds were a bit old so they weren't quite as flavorful as I might have hoped.  I also cooked it way too hot because I wasn't paying proper attention and I didn't steam it properly.

The original version was much lighter and arier, but that might have been because she used white spelt and vital wheat gluten. I think this bread has potential, but I need to do some experimentation.

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