{"id":14674,"date":"2020-10-16T01:00:00","date_gmt":"2020-10-16T00:00:00","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/10\/16\/pumpkin-bread-for-the-world-bread-day\/"},"modified":"2025-10-10T13:39:37","modified_gmt":"2025-10-10T05:39:37","slug":"pumpkin-bread-for-the-world-bread-day","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/10\/16\/pumpkin-bread-for-the-world-bread-day\/","title":{"rendered":"Pumpkin Bread for the World Bread Day"},"content":{"rendered":"

Heute ist der World Bread Day<\/a> und der wird nat\u00fcrlich mit selbstgebackenem Brot rund um die Welt gefeiert. Bei Zorra auf Kochtopf<\/a> findet dieser Event schon seit Jahren statt und wenn Ihr nachschaut, machen wirklich viele Laender mit! Es ist immer schoen, zu sehen, was wo gebacken wird! Ich habe mich, weil es Herbst ist, auch f\u00fcr ein herbstliches Brot entschieden. Es ist mit K\u00fcrbisfleisch, Pumpkin Bread, gemacht, golden gelb, saftig und wirklich eine Augenweide und ein Gaumenschmaus.<\/p>\n

Ich zeige Euch hier auch wie man K\u00fcrbismus herstellt, den man muss es nicht in B\u00fcchsen kaufen, es ist schnell gemacht. Ich freue mich, dass ich endlich wieder mit dabei sein kann, habe es leider die letzten 2 Jahre nicht geschafft. Deshalb kann ich nicht warten, um Euch mein K\u00fcrbisbrot zu zeigen!<\/p>\n

************<\/p>\n

Today is World Bread Day<\/a> and we celebrate it all over the world by baking bread!\u00a0 The event is hosted\u00a0By Zorra from Kochtopf<\/a> for many years already and if you have a look there, you will see there are participants from all over the world. It is wonderful to see who bakes what! So many ideas! I baked an autumn bread! I used pumpkin and it turned out very tasty, soft, golden yellow. Not only beautiful for your eyes but also delicious. <\/em><\/p>\n

I also show you how to make pumpkin puree, you don\u2019t need to buy it in cans. It is easy and quick! I am happy to be able to participate again this year. I did not have the chance the last two years, so I am longing now to bring you this pumpkin bread <\/em><\/p>\n\n

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\"Pumpkin<\/figure>\n<\/div>\n\n

F\u00fcr ein grosses Brot oder 2 kleinere:
K\u00fcrbis Mus:<\/strong>
1 Butternut K\u00fcrbis<\/p>\n

Den K\u00fcrbis sch\u00e4len, den Stiel herausschneiden und zur Seite geben. Wir brauchen ihn f\u00fcr die Dekoration. Das K\u00fcrbisfleisch in grosse St\u00fccke schneiden. In leicht gesalzenem Wasser ca 12 Minuten weich kochen, dann abgiessen und leicht ausk\u00fchlen lassen. Danach habe ich die St\u00fccke durch die Kartoffelpresse gedr\u00fcckt, man kann aber auch den P\u00fcrierstab benutzen. Dieses P\u00fcree in einem Sieb abtropfen lassen, ich liess meines ca 30 Minuten abtropfen.<\/p>\n

F\u00fcr das Brot:<\/strong>
550 g Brotmehl 550er
50 g Maismehl
7 g Trockenhefe
400 g K\u00fcrbisp\u00fcree
10 g Salz
140 ml warmes Wasser
1 Eigelb<\/p>\n

Das Mehl mit dem Maismehl und dem Salz vermischen. Dann die Trockenhefe dazu mischen. Das K\u00fcrbis Mus mit dem Wasser zugeben und alles mit der K\u00fcchenmaschine mindestens 5 Minuten auf der untersten Stufe kneten lassen, dann nochmals 5-8 Minuten auf der mittleren Stufe. Der Teig ist leicht klebrig und weich. Den Teig zugedeckt 1 Stunde ruhen lassen. Der Teig sollte dann fast doppelt so gross sein.<\/p>\n

Den Teig aus der Sch\u00fcssel nehmen und auf einer bemehlten Fl\u00e4che rund formen. Nochmals zugedeckt 30 Minuten ruhen lassen. Danach das Brot in die Form formen, die man m\u00f6chte, meines ist rund, dazu den Teig auf der Arbeitsfl\u00e4che drehen und den Teig unter das Brot dr\u00fccken bis man eine sch\u00f6ne regelm\u00e4ssige Oberfl\u00e4che hat. Zugedeckt nochmals 20 Minuten ruhen lassen.<\/p>\n

Unterdessen den Ofen auf 220 C Grad vorheizen. Das Brot abdecken und mit verschlagenem Eigelb bestreichen. Dann in der Mitte eine Vertiefung eindr\u00fccken, da werden wir den Stil sp\u00e4ter reinlegen. Rundherum in Abst\u00e4nden Einschnitte machen, die so aussehen, wie die Kerbung des Kuerbis. Das Brot in den Ofen geben, sofort Schwaden, die Seiten des Ofens einspr\u00fchen und die Temperatur auf 200 C Grad herunterstellen. 10 Minuten backen, dann die Temperatur auf 180 C Grad herunterstellen und weitere 30 Minuten backen. Das Brot ist fertig gebacken, wenn es beim Draufklopfen hohl t\u00f6nt. Auf einem Rost ausk\u00fchlen lassen. Den Stil in die Vertiefung des Brotes legen und servieren.<\/p>\n

Tip:<\/strong>
Falls Ihr ein richtig knallgelbes Brot wollt und Ihr keinen richtig dunkelgelben K\u00fcrbis habt, k\u00f6nnt Ihr 1 TL Kurkuma beif\u00fcgen.<\/p>\n

************<\/p>\n

For one big Bread or 2 smaller ones:<\/em>
Pumpkin Puree:<\/strong><\/em>
1 Butternut Pumpkin<\/em><\/p>\n

Peel the pumpkin but keep the stem for further use of decoration. Cut the pumpkin into big chunks. Then boil them in slightly salted water for approx. 12 minutes. Drain them and let them cool a little. Then I pushed mine through the potato masher, but you can also just blend them to a pulp. Put the puree into a sieve and let drain further, I let mine drain for 30 minutes.<\/em><\/p>\n

For the bread:<\/strong><\/em>
550 g strong Bread Flour<\/em>
50 g Corn Flour<\/em>
7 g dried Yeast<\/em>
400 g Pumpkin Puree<\/em>
10 g Salt<\/em>
140 ml warm Water<\/em>
1 Egg-yolk<\/em><\/p>\n

Mix the flour with the corn flour and salt. Then add the dried yeast and mix again. Now add the pumpkin puree and water and let the kitchen machine knead on the lowest level for 5 minutes. Then turn to medium speed and let knead for another 5-8 minutes. You will have a slightly sticky soft dough. Cover the bowl with a towel and let rest for 1 hour. The dough should reach almost double the size. <\/em><\/p>\n

Take it from the bowl and form a circle with it, by folding the corners under the dough. Cover and let rest for another 30 minutes. Then form the bread to the size and form you want it to be. I made a ball size bread, by turning it on the working surface and tucking the dough under the ball until you have a smooth and regular top. Cover again and let rest for 20 minutes. <\/em><\/p>\n

Meanwhile pre-heat the oven to 220 C. Take the towel off the bread and brush it with the beaten egg-yolk. Then make a dent into the middle of the bread, that\u2019s where we then will later put the stem. Now make cuts all around the pumpkin shaped bread dough, to copy the design of the pumpkin. Put the bread into the oven and immediately spray the oven well with water, to produce steam. Turn the heat down to 200 C and bake for 10 minutes. Then turn the heat down to 180 C and bake for another 30 minutes. The bread is baked perfectly if by knocking on it it sounds hollow. Let cool on a wire rack and put the stem into the dent.<\/em><\/p>\n

Tip:<\/strong><\/em>
If you want a very yellow bread but your pumpkin is light in color, add 1 tsp of turmeric!<\/em><\/p>\n\n

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Heute ist der World Bread Day und der wird nat\u00fcrlich mit selbstgebackenem Brot rund um die Welt gefeiert. 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