Butternut Squash Bread / Hleb od Bundeve

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Inspired by the beetroot bread, I made something a little bit different, and wow the smell of squash while it's baking is just incredible!


Ingredients


300ml butternut squash juice

50ml olive oil

400g strong bread flour

100g wholemeal flour

10g salt

7g dry yeast


Method


1. Line 2 baking trays (20cm x 10cm) with baking paper. Place the juice and olive oil in a large mixing bowl and stir in the remaining ingredients. Using your hands knead the dough for 10 minutes, or until smooth and elastic.


2. Transfer to the greased mixing bowl, cover with a clean tea towel and then leave in a warm place for about 1 hour, or until double in size.


3. Turn out the dough onto a floured work surface and knead to knock out the air. Divide into two parts, about 450g each, and roll into loaves. Place into the prepared baking trays and set aside for 45 minutes to rise. Preheat the oven to 250°C / 230°C Fan / Gas Mark 9.


4. Place an empty tray in the bottom of the oven to heat it up. Then pour hot water in the empty tray to allow the steam to assist the baking of the bread. Place the bread on a separate, higher level of the oven.


5. Spray the surface of the bread before baking with cold water and bake for 30 minutes. When it's baked, the base should sound hollow when tapped. Leave to completely cool on a wire rack, then serve.


ENJOY!

Find my other recipes on my Recipes Page

DID YOU MAKE THIS?

I would love to hear about all of your baking, so please make sure to tag @smikis-corner on Instagram or leave a comment down below!



Hleb od Bundeve

Inspirisana predhodnim postom hlebom od cikle probala sam nešto malo drugačije. Miris bundeve koji se širi kuhinjom dok se peče hleb je neverovatno dobar.

Ljubitelji pečene bundeve ovo je definitivno za vas!


Sastojci


300ml soka od bundeve

50ml maslinovog ulja

400g oštrog hlebnog belog brašna

100 integralnog brašna

10g soli

5g suve germe


Priprema


Bundevu, oprati, osušiti, izvaditi semenke i zajedno sa korom iseckati na manje kockice i procediti u sokovniku. Gledajući jednu od Jamie Oliver epizoda u kojima priprema bundevu, videla sam da je neguli. Mi zapravo nesvesno mnogo dobroga bacimo jer velika količina korisnih supstanci i vitamina se zapravo nalazi u kori bundeve. Ima blagotvorna dejstva na opšte poboljšanje celokupnog stanja organizma i posebno je dobra kod prevencije raka. Kora bundeve je izuzetno korisna zbog svog visokog sadržaja vitamina C, vlakana, kalijuma i proteina.


1. Iscediti sok bundeve a od pulpe možete napraviti odlične krekere a mogu se fino i zamrznuti pa koristiti kad imate vremena. Soku dodati ulje, obe vrste brašna, sol i germu. Zamesiti glatko tjesto. Prekriti čistom kuhinjskom krpom ili prozirnom folijom i ostavite da se tjesto udvostruči.

2. Premesiti i podeliti na pola, oblikovati dve lopte svaka otprilike 450g i ostaviti 5-10 minuta da odmara.

3. Sada lagano oblikovati duguljasti valjak veličine kalupa (20cm x 10cm), staviti svaki u dobro pouljen i brašnom posut kalup, prekriti i ostaviti da se udvostruči.