Pumpkin bread without kneading and without mixer with seeds

A pumpkin bread without kneading and without seeds that will change your life.

Getting up in the morning, opening the window and smelling of wet earth, water falling down my back in the shower, the smell of freshly brewed coffee, the toaster smelling of freshly toasted bread.

Few things so simple can make us so happy. Sometimes we get lost in imagining life with things, many things, that we might die without having and therefore without having needed, without realizing that simple things are often the ones that give us the most happiness.

Smells that take us to a burning fireplace, to the countryside smelling of wet earth, to a freshly baked cake, to freshly cut garden grass or to this bread fresh from the oven. Those smells that we have so deep inside that directly make us happy.

Because happiness is often closer than we imagine. And By clicking here you can watch the video of this fantastic bread

Ingredients

300 g de calabaza asada en el microondas o en el horno, pero no cocida
400 ml warm water
10 g dry yeast
550 g strength flour*
2 teaspoons salt
unas ramitas de hierbas frescas: yo usé salvia que le da un sabor muy rico a la calabaza, pero puedes usar las que prefieras
2 cucharadas de semillas de sésamo
A handful of pumpkin seeds and sesame seeds to decorate the bread on the outside.

Directions

Roast the pumpkin in the microwave or in the oven. Strain to avoid excess liquid released by the pumpkin and blend until you get a fine puree.

In a bowl, put the warm water with the yeast and stir. We wait a few minutes and when we see the Compete Add the pumpkin. Mix well.

Add the salt, spices, flour and sesame seeds.

Mix well with a wooden spoon or a Danish whisk, Cover and let rise for 2 and a half hours. I like to do it in the oven off, with the door closed and the light on. In summer it is not necessary but in winter it helps a lot to climb well.

When the dough has risen, transfer it to the flour-dusted work surface. We give it a flat and somewhat oval shape. And we fold in on itself, folding from the right to the center, and the same from the left. From bottom to center and top to center. Flip it over so that the folds are down and form a ball with your hands by simply gently pushing it back and forth with the palm of your hand open.

We put in a Banneton (a basket to rest the bread), sprinkle with flour and let stand for 20 minutes.

Si no tienes banneton, puedes poner un trapo de algodón en un bol grande. Espolvoreamos con un poco de harina y dejamos que el pan suba durante 25 minutos.

Mientras tanto, precalentamos el horno a 220 ºC con una cacerola dentro (yo uso una de hierro que son las mejores para hornear pan, pero puedes usar cualquiera que pueda ir al horno, una sartén de horno o un molde de bizcocho). Pasado este tiempo, colocamos una papel sobre el pan para darle la vuelta y sacarlo del banneton.

Put a little water in a bowl and slightly wet your hands. Carefully wet the top of the bread with the help of your hands and sprinkle the sesame seeds and pumpkin seeds on top. The water will help them stick.

Sacamos la cacerola del horno y ponemos el pan dentro cogiendo por las esquinas del papel. Tapamos y horneamos 35 minutos.

Pasado este tiempo, bajamos la temperatura a 200ºC, quitamos la tapa. Ponemos un recipiente con agua en la parte de abajo del horno y dejamos hornear 30 minutos más. Al introducir la cacerola de vuelta en el horno y antes de cerrar la puerta del horno, tiraremos en la parte de abajo un vasito de agua o dos cubitos de hielo. Esto creará mucho vapor y hará que el pan salga con una costra muy crujiente.

Pasado el tiempo de horneado, retiramos del horno y dejamos enfriar sobre una rejilla antes de cortarlo. Es importante sacarlo de la cacerola, quitarle el papel y dejar enfriar sobre una rejilla. Así se mantendrá crujiente.

Tips and Tricks

Yo uso harina de mucha fuerza (Manitoba) que compro en el Amasadero. Me encanta para hacer panes ya sean de miga, de molde, focaccias o brioche y lo mejor para hacerlos es una buena harina de fuerza. También puedes comprarla en el supermercado, pero debe ser harina de fuerza, que es la que se usa para hacer pan.
You can use the seeds you like the most
Difficulty: easy
Preparation time: 10 minutes + 2 and a half hours + 25 minutes + 60 minutes oven
Servings: one kilo loaf of bread