Boaz from Grainpower chose coloured breads for the 14 th editon of Bread Baking Day. The only limitation is that whatever gives the bread colour must be natural. No problem, I like the colour which
give to the bread crumb. The whole family liked the
Pumpkin Seed Bread
Unfortunately I had to take a picture from the whole bread with artificial light.
The recipe is easy. I made a preferment from 125 g all-purpose flour (Weizenmehl 550) , 150 g water, 1/8 tsp dried yeast. About 16 h later I added 250 g pumpkin puree, 375 g all-purpose flour, 30 g toasted pumpkin seeds, 1 tsp. dried yeast and 10 g salt. Knead until the dough comes together and adjust the water or flour amount if necessary. Let rest until doubled in volume, form a boule and proof until a finger print doesn’t come out quick. Bake on a baking stone at 220°C for about 40 minutes until the internal temperatur reaches at least 90 °C.