Another variation, another success! I'm enjoying it and even more so, when others enjoy my creations. It could have been taken out of the oven 5-10 minutes earlier but it didn't dry out. It's just a little darker then I would have liked.
Healthier Pumpkin Bread
7 oz of pumpkin puree, fresh or canned (I drained the puree because it seemed a little watery.)
16 oz unbleached all purpose flour
*3.139 oz oatmeal flakes
4 tbsp ground golden flax seed
3 tbsp psyllium husk
1 oz melted butter
1 oz **liquid honey or sugar
1 tsp salt
1/4 tsp ground nutmeg
2.5 tsp instant yeast or 2 tsp traditional yeast
3.5 fl oz of warm water to dissolve yeast and sugar/honey
Mix all dry ingredients, expect yeast, in a large bowl. Then add wet ingredients, until combined. Mix by hand or in an electric mixer. Turn out onto a lightly floured board and knead until smooth and elastic. About 10 minutes. Place dough in a greased large bowl. Cover with towel and let rise until double, about 45 minutes. When doubled, lightly punch down dough, shape and place into lightly oiled baking pan. Let rise, covered until doubled.
Baked in preheated oven at 375 F, for 35-45 minutes. After about 10 minutes, take bread out of pan and let cool completely, on wire rack.
Check out this video for full baking details. Baked at 375 F, for 35-45 minutes.
* I used 3 individual packets of oatmeal, because I thought it was a little too finely milled, to eat as cereal. Again use what you have, don't run out to the store if it's not necessary.
** I used liquid honey this time without worry of the mixture being to wet, because I used a larger quantity of dry ingredients.
I'd love to hear about or see your baking creations!
Till next time,