Sometimes back, bread making used to be a strenuous task for me. It used to be so because results were not desirable. After few failed or not so good attempts, finally I started making bread that is acceptable to me and family. Still I feel there is lot of scope for improvement.
Infact I’m a type of person who is very hard on myself and never get satisfied with my performance. This nature of mine has pros as well as cons. Pros are that I keep on improving but cons are that sometimes I get demotivated when desirable results are not obtained.
So far my bread baking is limited to regular all purpose flour bread and whole wheat bread. I always wanted to make multi grain bread but was skeptical about the result until I saw a post by Sumod Tom on home bakers guild.
I already had Pumpkin puree in my fridge that I had made to make pumpkin pie (but didn’t make it). Since I wanted to use that puree, so I experimented with my regular bread recipe.
I had ragi flour and sattu in my pantry so used them with other flours to make my multi grain pumpkin bread. The results were beyond my expectations i.e. too good. My kids don’t like the texture of multigrain breads that is generally crumbly and dense, but they just loved this bread except that it wasn’t sweet enough. Next time, I’ll increase sugar a bit. I used this bread to make sandwiches that the whole family enjoyed.
Here goes my recipe of my multi grain pumpkin yeast bread…..
This is part of the Bake-a-thon 2017