Ingredients
-
200g semi-whole wheat flour
-
150g soft/patent flour
-
1 sachet of instant yeast
-
200g pumpkin/butternut squash purée
-
1 tbsp olive oil
-
10g salt
-
50/80ml water
-
30g pumpkin seeds
Ingredients
| 200g semi-whole wheat flour | |
| 150g soft/patent flour | |
| 1 sachet of instant yeast | |
| 200g pumpkin/butternut squash purée | |
| 1 tbsp olive oil | |
| 10g salt | |
| 50/80ml water | |
| 30g pumpkin seeds |
Steps
|
1
|
Put all the ingredients into the breadmaker baking tin, avoiding the yeast and salt coming into contact. |
|
2
|
Select Menu 4 on the breadmaker (white bread with special ingredients). Let the machine work for 4 hours. |
|
3
|
Check the dough when the machine beeps for the first time and add more water or flour if needed. |
|
4
|
Let the machine finish and the bread to cool down before you remove it from the tin. |
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