Multi grain Pumpkin Yeast Bread

Multi grain Pumpkin Yeast Bread

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.

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Multi grain pumpkin bread

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…..

Multi grain pumpkin bread

Print Recipe
Multi grain Pumpkin Yeast Bread
Multi grain pumpkin bread
Prep Time 20 min
Cook Time 45 min
Passive Time 1 hour 45 min
Servings
loaf
Ingredients
Prep Time 20 min
Cook Time 45 min
Passive Time 1 hour 45 min
Servings
loaf
Ingredients
Multi grain pumpkin bread
Instructions
  1. Take about half of water in a pan. Add oats and cook on low heat for couple of minutes. Remove from heat and let it cool down.
  2. In a bowl, take rest of the warm water. Add sugar and yeast to it. Mix well and keep aside for 5 minutes till it froths.
  3. Take all the floors, semolina, cooked oats, salt and pumpkin puree in a separate bowl. Add yeast mixture and mix well to get a loose dough. Knead for about 10 minutes on lightly floured surface to get a smooth and elastic dough.
  4. Place it in a greased bowl. Cover it and let it ride in a warm place for about 1 hour or till double in volume.
  5. Punch the dough to knock out air. And shape it in the form of loaf.
  6. Transfer in a greased loaf pan. Cover and let it rise for another 45 minutes to 1 hour.
  7. Bake in a preheated oven at 200°C for 40 -45 minutes.
  8. Let bread cool for five minutes and then remove it from pan to cool on a wire rack.
  9. Let it cool completely before slicing.
    Multi grain pumpkin bread
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This is part of the Bake-a-thon 2017

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7 thoughts on “Multi grain Pumpkin Yeast Bread

  1. Beautiful loaf with unusual flours , Ritu you have improved so much , don’t be hard man ! You are really very good and constantly putting efforts to become better ., kudos keep it up .

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