Hello my dears! After a short break, I’m back on the blog with a new recipe for all of you: Beetroot Pumpkin Baguettes! Wonderful for autumn, these twisted loaves are a bit more elaborate than “normal” bread – yet the actual prep doesn’t take that long, and the bread comes out looking and tasting amazing.

Beetroot Pumpkin Baguettes

Rezept drucken
Rezept drucken
bread
Prep Time 20 min.
Cook Time
Passive Time
ZUTATEN:
  • 150 g Hokkaido pumpkin
  • 450 g spelt flour
  • 10 g dried yeast
  • 100 ml almond milk*
  • 2 TBSP olive oil*
  • 2.5 TBSP bread seasoning*
  • salt*
  • 150 ml beetroot juice
ANLEITUNG:
  1. Make the pumpkin dough: wash pumpkin and cut into coarse pieces. Heat water in a saucepan, add pumpkin, and simmer on low heat for 15 minutes until soft. Drain water and purée pumpkin with a hand blender.
  2. Combine pumpkin purée with 250 g flour, 5 g dry yeast, almond milk, 1 tbsp oil, and bread seasoning in a bowl. Add salt to taste and mix into a dough with mixer.
  3. Make the beetroot dough: mix 200 g flour, 5 g dry yeast, and salt. Add 1 tablespoon of oil and beetroot juice and mix with a dough hook or a mixer to form a smooth dough.
  4. Cover both doughs and leave to rise in a warm place for 1 hour until their volume has doubled.
  5. Preheat the oven to 200°C top and bottom heat. Line a baking tray with baking paper. Knead both doughs on a floured work surface with moist hands and form into long tubes. Place the dough tubes next to each other on the tray and press together at the top. Twist the tubes together and also press the lower end together.
  6. Back bread in pre-heated oven (middle rack) for 30 minutes, remove and let cool on a grid.
 
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Happy baking!

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