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Pumpkin Loaf with Sarrasin


Flour (high protein) 80% 8000 g
CreationS Pumpkin » 20% 2000 g
Proson Sarrasin » 3% 300 g
QS Croustillant (Crispy) » 2% 200 g
Fresh Yeast 2% 200 g
Salt 1.5% 150 g
Water approx. 63% 6300 g
Sesam Seeds % g
Pumpkin Seeds % g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 450 grams and rounding
Dough proof Approx. 35 minutes
Moulding Mould as a short loaf Decorate with a mixture of Sesame and Pumpkin seeds an place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 60 minutes
Baking Approx. 35 minutes at 230ºC. with steam
BRC Halal Kosher RSPO Skal

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