Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Monday, November 14, 2011

Whole Wheat Pumpkin Swirl Bread

By Kerrie

Yep, still on the Pumpkin kick…..  I just needed to infuse the kitchen with the aroma of pumpkin and spices, so this is what I made today….   Whole Wheat Pumpkin Swirl Bread.   If you love pumpkin and spices, mingled with pecans, currants and brown cinnamon, give this recipe a try and let me know your thoughts….


Ingredients:

¼  cup lukewarm water
1  Tablespoon Active Dry Yeast
1  teaspoon honey
2  ¼ cups bread flour
1 ¼  cup whole wheat flour
1 teaspoon salt
1 egg room temperature
1 ½ cup pumpkin puree
1/3  cup dark brown sugar
¼ cup milk warmed to 110 degrees – lukewarm
1 heaping teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
      ~~~~~~~~~~~~~~~~
1/3 cup dark brown sugar
2 teaspoons cinnamon
2 Tablespoons melted butter
½ cup chopped pecans – very small
½ cup dried currants
      ~~~~~~~~~~~~~~~
2 Tablespoons milk
2 teaspoons granulated sugar


Directions:

First, chop the pecans very small and set aside.

Then dry whisk together the 1/3 cup dark brown sugar and 2 teaspoons cinnamon.   Set aside along with the currants.


Now, to a 1 cup container, add ¼ cup of warm water - then stir in the honey.  When the solution is lukewarm, add the yeast and stir with a plastic spoon.  Place in a warm place to proof for about 10 minutes.


Meanwhile, to the bowl of a food processor add the flours and salt.  Then, run on low until well combined.
 

Next, to a mixing bowl add the egg, and mix with an electric hand mixer for a few seconds.   Then, add the pureed pumpkin, 1/3 cup dark brown sugar, lukewarm milk, cinnamon, nutmeg and ginger.   Using the mixer, mix on medium until well incorporated.  Scrape the sides with a spoon.


Now, pour the yeast mixture over the dry mixture in the food processor.  

  
Then, pour the wet mixture over the dry mixture as well.


Run the food processor on low until all is combined.   The dough will be very moist. 


Now, place the dough on a lightly floured work surface and knead, adding more flour if necessary, until dough is smooth and elastic.  Form a dough ball. 


Place the dough ball in an oiled bowl and cover with plastic wrap.   Place the bowl in a warm place and allow the dough to double in size.   This will probably take about an hour.   (I put the bowl in my microwave oven as the temperature remains constant)


When the dough has doubled in size, punch it down and place it on a floured surface.   Knead it for a few minutes and then divide it if you want to bake two loaves.   This recipe will yield one large loaf, or two smaller.   I am making one smaller loaf and one medium size loaf.  

  
Roll the dough out in a rectangle shape that would have a width to meet your loaf pan size.   Then, brush the surface with melted butter.
   
Next, sprinkle the top of the butter brushed rectangle with the brown sugar/cinnamon mixture. 


Now, top the sugar/cinnamon with the chopped pecans and dried currants.

 

Starting with the narrowest end, roll the dough up jellyroll style. When you get to the other end, spread the dough out and finish the roll. 


Then, pinch the ends and tuck under.  


Place the dough roll into the loaf pan. 


Place the pans in a warm place to allow the dough roll to double in size.   This will take an hour or maybe a bit more.

About 15 minutes before you will be placing the loaves in the oven, pre-heat oven to 375 degrees.

When the loaves are ready, place in oven and bake for about 40 – 45 minutes if you have two loaves.    If you have one large loaf, bake for 45 – 55 minutes.    

Tent the loaf/loaves halfway through baking to prevent excessive browning.   The loaf is done when tapping the top or bottom yields a hollow sound.

Right before you are ready to remove the bread from the oven, place a small bowl with 2 Tablespoons of milk in the microwave.   Microwave for about  10 - 15 seconds.  When milk is bubbling, remove and stir in the two teaspoons of sugar. 

When ready, remove the loaf/loaves from oven and immediately brush with the milk & sugar mixture. Then, place loaf/loaves back in the oven for 1 minute.  

Now, remove the loaf/loaves again and place on a wire rack to cool in the pan for 5 minutes.   Then, remove loaf from pan and continue to cool on wire.

If you just can’t help yourself, slice a piece while warm and enjoy with a little butter.   


Enjoy !!!!

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