Roast Onion and Pumpkin Bread

Name: Roast Onion and Pumpkin Bread
Yield: Makes 1 Loaf
Ingredients: ½ carrot, grated; 30 g/1 oz/2 tbsp pumpkin purée; 2 tsp salt; 165 g/5½ oz/1 heaping cup wholemeal or malted (wholewheat) flour; 125 g/4½ oz/1 cup white bread flour; 100 g/4 oz fermenté; 40 g/1½ oz roasted onions; 10 g/½ oz/2 tsp fresh yeast; 75 ml/3 floz/5 tbsp water; 165 g/5½ oz/1 heaping cup wholemeal or malted (wholewheat) flour

Preparation info

Makes
1
Loaf

Difficulty
Easy

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

Ingredients

10 g/½ oz/2 tsp fresh yeast
75

Bread
Baking
Vegan

Method

Dissolve the yeast in the water. In a food mixer with dough hook attachment, place the flours, fermenté, roast onions, pumpkin purée and grated carrot. Pour in the yeasty water and mix to a solid dough. Mix on low for 4 minutes. Add the salt, then turn the speed to medium and mix for a further 1 minute.

Place the dough in a bowl, cover with a damp towel and leave until the dough has ris