Pumpkin kamut box (autumn bread)

Today it will be a little autumn again. I have a delicious autumn bread for you: a pumpkin kamut box. A simple and uncomplicated preparation with overnight cooking is once again in the foreground. This makes this bread very suitable for everyday use and can also be baked if there is little time available. ♥

Kürbis-Kamut-Kasten

The actual preparation time is very short and the rest is made by the dough almost all by itself. Due to the rather long walking time of 10-12 hours, wholegrain flour and pumpkin seeds can swell in peace, so that no extra broth or swelling has to be made. The bread is also nice and fluffy, juicy and has great freshness.

This time I chose Khorasan whole wheat flour. For those who do not know this flour, it is an ancient grain that is very closely related to durum wheat. Many people are familiar with durum wheat (Grano duro) in the form of durum wheat flour or semolina. Khorasan wheat is an ancient variety of spring wheat, often under the registered trademark KAMUT® is offered. As a rule, it is grown organically and must therefore neither be genetically modified nor treated with pesticides. People with wheat intolerance should often tolerate this original form of wheat better. The taste is mild and nutty and the whole wheat flour is comparatively light.

The pumpkin not only ensures juiciness in this bread, but also a great color. Unfortunately I had to cut it fresh from the oven for the photo for reasons of time, as you can see from the bleed. Make sure to bake the pumpkin kamut box once, it's an all-round great autumn bread, which I also like to use leftover pumpkin leftovers. It is also delicious as a side dish to one quick pumpkin soup or mine warming pumpkin soup. If you are still looking for uncomplicated recipes for bread, have a look through my section simple bread recipes... ♥

Kürbis-Kamut-Kasten

Ingredients for the pumpkin kamut box:

(for a 1 kg bread pan / loaf pan (30cm) / magic box)

  • 500g wholemeal khorasan flour (kamut), alternatively wholemeal spelled flour
  • 170g Hokkaido pumpkin
  • 140g water + up to 60g water
  • 150g buttermilk, cold (vegan: 75g water and soy yoghurt each)
  • 50g orange juice, cold
  • 1g fresh yeast
  • 60g pumpkin seeds
  • 10g baking malt inactive, homemade or bought (alternatively beet syrup or honey)
  • 12g salt
  • 10g olive oil or pumpkin seed oil

Prepare the pumpkin kamut box:

  1. Grease the baking pan well. Sprinkle with pumpkin seeds and also lightly flour.
  2. Grate the pumpkin and set aside.
  3. Briefly mix the water, buttermilk, orange juice, grated pumpkin, whole kamut flour and pumpkin seeds together. 30-40 minutes for Autolysis leave.
  4. Add the baking malt and yeast and knead slowly for about 12 minutes.
  5. At the end of the kneading time, add salt and oil and, if necessary, knead in up to 60g of water in sips. (The dough should only be slightly soft, but not runny, as the pumpkin still releases moisture.)
  6. Pour into the prepared form and smooth out with a dampened spatula.
  7. Sprinkle generously with pumpkin seeds.
  8. Leave covered for 10-12 hours at room temperature (20-22 ° C).
  9. Preheat the oven in good time to 230 ° C upper-lower heat.
  10. Place in the oven preheated to 230 ° C (1st shelf from the bottom) and immediately lower the temperature to 200 ° C, bake for about 60 minutes. (The baking time and temperature may vary slightly in your oven.)
  11. Turn the finished bread out of the mold and, if necessary, let it stand again for a few minutes without the baking pan in the switched-off oven.
  12. Then let the pumpkin kamut box cool down completely on a wire rack.

Preparation with Thermomix®:

  1. Grease the baking pan well. Sprinkle with pumpkin seeds and also lightly flour.
  2. Put the pumpkin in large pieces in the mixing bowl and chop for 5 seconds / speed 5.5.
  3. Add water, buttermilk, orange juice, whole kamut flour and pumpkin seeds, 1 min./ dough kneading setting. Then 30-40 minutes for Autolysis leave.
  4. Add baking malt and yeast and knead for 4 minutes / dough level. (You may need to help with the spatula through the lid opening at the beginning.)
  5. Add salt and oil and, if necessary, knead in sips of up to 60g of water for 1 minute / dough level. (The dough should only be slightly soft, but not runny, as the pumpkin still releases moisture.)
  6. Pour into the prepared form and smooth out with a dampened spatula.
  7. Sprinkle generously with pumpkin seeds.
  8. Leave covered for 10-12 hours at room temperature (20-22 ° C).
  9. Preheat the oven in good time to 230 ° C upper-lower heat.
  10. Place in the oven preheated to 230 ° C (1st shelf from the bottom) and immediately lower the temperature to 200 ° C, bake for about 60 minutes. (The baking time and temperature may vary slightly in your oven.)
  11. Turn the finished bread out of the mold and, if necessary, let it stand again for a few minutes without the baking pan in the switched-off oven.
  12. Then let the pumpkin kamut box cool down completely on a wire rack.

Kürbis-Kamut-Kasten

Kürbis-Kamut-Kasten

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2 thoughts on “Kürbis-Kamut-Kasten (Herbstbrot)”

  1. Good evening,
    Could I use pumpkin, zucchini, or other seasonal vegetables instead? Thank you and happy Pentecost

    1. cookieundco

      Should work, but zucchini gives off more moisture I think. If it is very juicy, there may be a little less bulk liquid.
      Greetings and also nice Pentecost

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