Autumn in the kitchen means pumpkin , so why not prepare Pumpkin and turmeric bread?
Pumpkin is a delicious treasure of nature, and is extremely versatile when it comes to sweet, savoury and leavened recipes. And we love it, because it can give a special touch to food and is suitable for many preparations, besides having many health benefits and vitamins.
So let’s start kneading little goodies!
Pumpkin and turmeric bread
53.11g carbohydrates per 100g
- 500g flour mix for bread, brand Nutrifree**
- 320g pumpkin
- 200g water
- 150g milk
- 100g wholemeal rice flour*
- 20g extra virgin olive oil
- 12g brewer’s yeast
- 10g salt
- ½ teaspoon turmeric (optional)
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Cut the pumpkin into small cubes, steam it for 20 minutes or cook it in a thick-bottomed pan with 2 tablespoons of water, then purée it with a fork or in a food processor – the important thing is that the pumpkin flesh is nice and dry.
- Put the flour in a bowl or planetary mixer, mix it with the pumpkin purée and crumbled brewer’s yeast, then add all the other ingredients. You can add a pinch of turmeric to give a boost of colour and flavour, then knead well until the mixture is smooth and even. Form a loaf, cover it with a tea towel and leave it to rise until doubled in volume.
- Divide the dough into 6 parts, shape each into a loaf and make 3-4 turns of string around each loaf, then leave the bread to rise for another 40-50 minutes, directly on the baking tin that you will use to bake the bread in the oven.
- Bake the pumpkin rolls at 180°C for 20-25 minutes.
Version with gluten of Pumpkin and turmeric bread
Replace the Nutrifree and rice flours with 600g of wheat flour and mix with just milk and no water.