Multigrain Pumpkin cranberry Bread for Baking Partners challenge: 16

If you want to add more lacto ovo vegetarian recipes to your recipe box, Multigrain Pumpkin cranberry Bread for Baking Partners challenge: 16 might be a recipe you should try. This recipe serves 8 and costs 59 cents per serving. One serving contains 252 calories, 9g of protein, and 5g of fat. It is brought to you by Zesty South Indian Kitchen. If you have canned pumpkin puree, rye flour, butter milk, and a few other ingredients on hand, you can make it. 69 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 4 hours and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is super. If you like this recipe, take a look at these similar recipes: Linzer Cookies for Baking partners challenge, Koffiebroodjes/ Dutch coffee buns for Baking Partners Challenge#19, and Chocolate Babka Swirl Buns for Baking Partners challenge.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 240 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In the bowl of kitchen aid stand mixer attached with paddle attachment add yeast, rye, bread and white whole wheat flour mixture, buttermilk, pumpkin, sugar, salt and rest of ingredients and mix everything for 3 minutes. Then add cranberries and mix very well to incorporate into the dough. Then change to dough hook and knead the dough for about 8 minutes or until the dough starts leaves from the sides and form a ball. Then transfer the dough to well floured area and knead for another 5 minutes or until they become shiny, supple, non sticky dough. The dough should pass the window pane test and register 77 to 81 F. If you are kneading by hand it takes about 15 minutes of kneading. Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it’s expanded and looks somewhat puffy, about 90 minutes. Lightly grease a 9? x 4? x 3?, 1.5 lb. commercial loaf pan Transfer the dough into a board and gently shape the dough into a smooth log, and settle it into the pan, smooth side up.Cover the pan with lightly greased plastic wrap, and allow the loaf to rise till it’s crowned over the rim of the pan by about 3/4?, about 90 minutes. Don’t let it rise too high; it’ll continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350°F. When you are ready for baking the score the bread and lightly apply the egg wash on the loaf so that you get shiny color after baking. Bake the bread for 60 minutes. Lightly tent it with aluminum foil, and bake for an additional15 minutes, or until the center registers 200F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack.Slice and serve when the bread cools down to room temperature. Enjoy with your favorite spread.

 

Step by step:

1. In the bowl of kitchen aid stand mixer attached with paddle attachment add yeast, rye, bread and white whole wheat flour mixture, buttermilk, pumpkin, sugar, salt and rest of ingredients and mix everything for 3 minutes. Then add cranberries and mix very well to incorporate into the dough. Then change to dough hook and knead the dough for about 8 minutes or until the dough starts leaves from the sides and form a ball. Then transfer the dough to well floured area and knead for another 5 minutes or until they become shiny, supple, non sticky dough. The dough should pass the window pane test and register 77 to 81 F. If you are kneading by hand it takes about 15 minutes of kneading.

2. Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it’s expanded and looks somewhat puffy, about 90 minutes. Lightly grease a 9? x 4? x 3?, 1.5 lb. commercial loaf pan

3. Transfer the dough into a board and gently shape the dough into a smooth log, and settle it into the pan, smooth side up.Cover the pan with lightly greased plastic wrap, and allow the loaf to rise till it’s crowned over the rim of the pan by about 3/4?, about 90 minutes. Don’t let it rise too high; it’ll continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350°F. When you are ready for baking the score the bread and lightly apply the egg wash on the loaf so that you get shiny color after baking.

4. Bake the bread for 60 minutes. Lightly tent it with aluminum foil, and bake for an additional15 minutes, or until the center registers 200F on an instant-read thermometer.

5. Remove it from the oven, and turn it out of the pan onto a rack.Slice and serve when the bread cools down to room temperature. Enjoy with your favorite spread.

Nutrition Information:

covered percent of daily need