Gluten-free pumpkin bread with bacon
Beautifully colored homemade bread, full of tasty bacon and pumpkin seeds.
Ingredients
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- 240 g Bread mix white
- 200 ml water
- 70 g of Orava bacon
- 60 g pumpkin
- 30 g Liana rice flour
- 30 g of Liana red lentil flour
- ½ cube of yeast
- 2 tbsp pumpkin seeds
- 1 KL sugar
- 1 KL salt
Next we need
- Liana rice flour for sprinkling
- We prepare yeast from 100 ml of lukewarm water, sugar and yeast, which we let rise for 10 minutes. Put Bread mix white Liana, flour from red lentils Liana, rice flour Liana, salt, pumpkin seeds into the food processor, mix and add cleaned and finely grated pumpkin and bacon. Add the yeast and the rest of the water and mix the dough, which should have a slightly sticky consistency.
- Shape a loaf on a floured work surface, sprinkle with as little flour as possible. Dust the loaf with flour, place it in a bowl sprinkled with flour or lined with a tea towel and leave to rise for about 60 minutes.
- Place a small tray on the bottom of the oven, also the tray on which we will bake the bread. Heat the oven to 230°C. Place the bread that has been sprayed with water onto the heated tray, pour approx. 200 ml of boiling water into the lower tray and bake for 10 minutes. Then remove the baking tray, reduce the temperature to 190°C and bake for approx. 20 minutes. Leave to cool on a wire rack.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 240 g Bread mix white
- 200 ml water
- 70 g of Orava bacon
- 60 g pumpkin
- 30 g Liana rice flour
- 30 g of Liana red lentil flour
- ½ cube of yeast
- 2 tbsp pumpkin seeds
- 1 KL sugar
- 1 KL salt
Next we need
- Liana rice flour for sprinkling
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