Butternut Squash/Pumpkin Seed Bread Recipe

  • 2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 5.00 (2 Ratings)
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  • 4 hrs
  • Easy Easy
  • VegetarianLactose-freeImmunity
  • Breadmaker

Ingredients

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Ingredients

200g semi-whole wheat flour
150g soft/patent flour
1 sachet of instant yeast
200g pumpkin/butternut squash purée
1 tbsp olive oil
10g salt
50/80ml water
30g pumpkin seeds

Steps

1

Put all the ingredients into the breadmaker baking tin, avoiding the yeast and salt coming into contact.

2

Select Menu 4 on the breadmaker (white bread with special ingredients). Let the machine work for 4 hours.

3

Check the dough when the machine beeps for the first time and add more water or flour if needed.

4

Let the machine finish and the bread to cool down before you remove it from the tin.

Enjoy

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Ingredients

200g semi-whole wheat flour
150g soft/patent flour
1 sachet of instant yeast
200g pumpkin/butternut squash purée
1 tbsp olive oil
10g salt
50/80ml water
30g pumpkin seeds