@pochove RECIPE: WHEAT BREAD AND PUMPKIN

@pochove RECIPE: WHEAT BREAD AND PUMPKIN

INGREDIENTS:

For the dough
170 gr. wheat flour
170 ml. water
2 g. yeast

For the mass of wheat and pumpkin
205 g of wheat flour
125gr. pumpkin puree
150 ml. water
12 gr. salt
4 gr. yeast

For pumpkin puree
250 g pumpkin (without seeds)
Steam cook until soft, place in a washcloth to drain
Remove the pulp and mash with no seasoning.

PREPARATION:

From the sourdough: Important is to prepare the dough 12 hours before preparing the dough
1. Dissolve yeast in water
Two. Mix wheat flour with water until smooth
Three. Ferment Cover with plastic wrap (leaving that air can pass) and let stand 12 hours.

Mass wheat and pumpkin
1. Dissolve yeast in warm water
Two. Mix all ingredients and the dough to a smooth paste
Three. Knead for 15 minutes stretching and bending
April. Fold the dough to expel air and then divide it into three pieces of equal weight
May. Leave the dough for 1 hour to hour and a half, covered with a damp cloth on the tray which to bake (and oiled)
June. Place in oven a bowl of hot water and preheat to 250 ° C. The steam is needed during the baking of bread as it leaves the crisp crust and adds color. Before baking must make cuts to the dough with a razor.
July. Bake at 240 ° C for 30-35 minutes. When browned, remove from oven.
August. Let cool and brush with melted butter.

Why I recommend this recipe?
The bright orange color of pumpkin is a sign that is loaded with antioxidants, beta-carotene and alpha-carotene.
Current research indicates that a diet rich in foods containing these antioxidants can reduce the risk of developing certain types of cancer and offers protection against heart disease and some degenerative aspects of aging. Maintains strong and healthy immune system and is an anti-inflammatory agent. It also prevents the accumulation of cholesterol in arterial walls, reducing the chances of stroke, and prevent cataracts.
The high amount of fiber present in a pumpkin, is good for the health of our gut.Containing Potassium is associated with decreased risk of hypertension. The presence of zinc improves bone density. Promotes the regeneration caused by pancreatic damage and increases the flow of blood insulin.
The pumpkin is the ideal food for pre-diabetic. A cup pumpkin puree, unseasoned contains 49 calories, 564 mg potassium, 853 micrograms of alpha-carotene, 5000 micrograms of beta carotene, lutein mcg 2400 12000 IU of vitamin A and 2.5 grams of fiber dietary.
A pumpkin and enjoy eating this delicious bread!