{"id":1854,"date":"2009-10-06T17:09:01","date_gmt":"2009-10-06T16:09:01","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2009\/10\/krbisbrot\/"},"modified":"2017-04-21T21:26:07","modified_gmt":"2017-04-21T19:26:07","slug":"krbisbrot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2009\/10\/krbisbrot\/","title":{"rendered":"Pumpkin Bread"},"content":{"rendered":"

$\"K\u00fcrbisbrot\"$ Autumn means to me: red leaves, apple scent and orange pumpkins. So what is a better bread for autumn then a pumpkin bread?<\/p>\n

The basis for this bread was a recipe for simple bread with poolish, I just replace the water with pumpkin puree. My pumpkin puree contains some water, so I get a soft dough and did not need do add some water.<\/p>\n

The bread turned out nice, with a nice orange crumb and a slight taste of pumpkin. But the next time I would add some pumpkin seeds and pumpkin seed oil to enhance the flavor.<\/p>\n

Pumpkin Bread $\"K\u00fcrbisbrot$ <\/span><\/strong><\/h1>\n
Poolish<\/strong><\/p>\n
\n
150 g water<\/li>\n
150g flour Type 550<\/li>\n
0,5 g fresh yeast<\/li>\n<\/ul>\n
Dough<\/strong><\/p>\n
\n
the whole Poolish<\/li>\n
250 g Hokkaido pumpkin puree<\/li>\n
350 g flour Type 550<\/li>\n
12 g Salt<\/li>\n
2 g fresh yeast<\/li>\n<\/ul>\n
Mix water, flour and yeast for the poolish and ferment it overnight (12 to 16 hours).<\/p>\n
The next mornig: Mix all incredients for the dough and knead it for about 8 min.<\/p>\n
Ferment the dough for 2 hours.<\/p>\n
Shape the dough into a tight ball and place it, seam-side-up, in a well-floured, linen lined basket or glas bowl and proof for 1 hour.<\/p>\n
Slash the loaf directly before baking.<\/p>\n
Bake for 60min at 250\u00b0C with steam on a hot stone.<\/p>\n
[tab:END]<\/p>\n
Viele sch\u00f6ne Brote kann man bei Susans w\u00f6chentlichen Yeastspotting <\/a>sehen!<\/p>\n","protected":false},"excerpt":{"rendered":"
Autumn means to me: red leaves, apple scent and orange pumpkins. So what is a better bread for autumn then a pumpkin bread? The basis for this bread was a recipe for simple bread with poolish, I just replace the water with pumpkin puree. My pumpkin puree contains some water, so I get a soft […]<\/p>\n","protected":false},"author":1,"featured_media":20476,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[87,223,273],"class_list":["post-1854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-brot","tag-kurbis","tag-nur-mit-hefe"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1854","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=1854"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1854\/revisions"}],"predecessor-version":[{"id":20475,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1854\/revisions\/20475"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20476"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=1854"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=1854"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=1854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}