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60minutes
Steam the pumpkin and blend it with soy milk to make it puree.
If the coconut oil is solid, dissolve it.
Dissolve dry yeast in hot water and leave for at least 5 minutes.
Put strong flour, rapeseed oil, palm sugar and salt in a food processor, stir, and mix with coconut oil, yeast and pumpkin puree.
Knead lightly on a plate and ferment until doubled.
Mix cinnamon, cardamom, cloves, nutmeg and palm sugar and spread with a little water or oil.
After degassing the dough, spread it into a rectangle, apply sugar paste, roll it, cut it into a figure eight shape, ferment it until it doubles, and bake it in an oven at 180 ° C for 20 minutes.
Soy milk is used in the recipe, but other plant-based milk can be used.
In the video, 30% of the strong flour is whole grain strong flour.
The recipe uses rapeseed oil, but other vegetable oils are also acceptable.
When fermenting articles, cover them to prevent them from drying out.
Bread is formed by cutting it into a V shape and pressing the center with the little finger.
Fermentation time is not included in the time required.
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