{"id":1455,"date":"2015-11-09T14:25:01","date_gmt":"2015-11-09T14:25:01","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/?p=1455"},"modified":"2021-05-03T13:04:10","modified_gmt":"2021-05-03T19:04:10","slug":"pumpkin-apple-fennel-seed-bread","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/de\/pumpkin-apple-fennel-seed-bread\/","title":{"rendered":"Pumpkin, Apple & Fennel Seed Bread"},"content":{"rendered":"

Frauen lieben Herbst! Bunte Bl\u00e4tter, goldenes Sonnenlicht, Pilze sammeln.<\/p>\n

Und K\u00fcrbis, K\u00fcrbis, K\u00fcrbis! In allen Formen und Aggregatzust\u00e4nden.<\/p>\n

Zuerst die obligatorische K\u00fcrbissuppe<\/a> als Auftakt gefolgt von s\u00e4mtlichen klassischen s\u00fc\u00dfen K\u00fcrbisrezepten – vom Pumpkin Pie bis zum K\u00fcrbis-Gugl<\/a> und Pumpkin Cheesecake<\/a>.<\/p>\n

Dann wird der klassischen Latte durch einen feinen Pumpkin Spice Latte<\/a> ersetzt \ud83d\ude42<\/p>\n

Sp\u00e4testens Ende Oktober hat man dann die \u00fcblichen Verd\u00e4chtigen durch.<\/p>\n

Aber ihr seid immer noch im K\u00fcrbis –  Fieber, nicht wahr ?<\/p>\n

Perfekt!  Denn heute habe ich ein wunderbares herzhaftes Brot-Rezept mit K\u00fcrbis f\u00fcr euch.<\/p>\n

Und der K\u00fcrbis soll nicht der einzige herbstliche Star in diesem Brot bleiben.<\/p>\n

Zu dem gold-gelben Saisons-Liebling gesellen sich in diesem herrlich aromatischen Laib n\u00e4mlich auch noch Apfelst\u00fcckchen und Fenchelsamen.<\/p>\n

Apfel und Fenchel – das ist einfach eine traumhafte Kombination!<\/p>\n

Dazu das nussig-buttrige Aroma des K\u00fcrbisses…ein absoluter Traum!<\/p>\n

Besonders zu einem Teller Supper – oder einfach pur, lauwarm frisch aus dem Ofen mit einem St\u00fcck gesalzener Butter!<\/p>\n

Zuerst bereiten wir die F\u00fcllung aus K\u00fcrbis, Zwiebeln, \u00c4pfeln und Fenchelsamen vor.<\/p>\n

Hm….wie das duftet! Naschen ist hier absolut genehmigt. Das Rezept ist gro\u00dfz\u00fcgig bemessen.<\/p>\n

\"Pumpkin<\/a><\/p>\n

Diese F\u00fcllung kneten wir dann in unseren luftigen, mit Oliven\u00f6l angereicherten Hefeteig und formen einen sch\u00f6nen, l\u00e4nglichen Laib!<\/p>\n

\"Pumpkin<\/a><\/p>\n

Und dann rein in den Ofen! Geruchskino l\u00e4uft ab jetzt!
\nUnd dann nach 30 Minuten werdet ihr mit diesem Goldst\u00fcck belohnt:
\nAu\u00dfen knusprig und innen unglaublich saftig und aromatisch mit dem feinen Fenchelaroma, das mich immer so an das selbstgebackene Brot meiner Oma erinnert. Das ist pures Gl\u00fcck!
\n<\/a><\/p>\n

\"Pumpkin<\/a><\/p>\n

 <\/p>\n

Ihr k\u00f6nnt das Brot formen, wie ihr wollt! Ein Kranzbrot w\u00fcrde hier optisch sicher auch gut kommen.
\nLasst eurer Kreativit\u00e4t freien Lauf! An der l\u00e4nglichen Form mag ich besonders, dass es hier mit jedem St\u00fcck reichlich Kruste gibt! Um eine sch\u00f6ne Kruste auf eurem K\u00fcrbis Brot zu bekommen, spritzt ihr mit einer Zerst\u00e4uber-Flasche einfach ein bisschen Wasser ins hei\u00dfe Ofenrohr bevor ihr euer Brot hineinschiebt.<\/p>\n

\"Pumpkin<\/a><\/p>\n

Dieses Brot ist wie eine T\u00fcte Chips. Absoluter Suchtfaktor!  Man f\u00e4ngt an mit einer Scheibe und dann kommt man ins quatschen und ehe man es sich versieht sind vom Brot nur noch ein paar Kr\u00fcmel \u00fcbrig.<\/p>\n

 <\/p>\n

Aber das ist auch gut so, denn gef\u00fcllte Brote wie dieses schmecken frisch einfach am besten!<\/p>\n

F\u00fcr einen Laib Brot braucht ihr:<\/p>\n

250 g  K\u00fcrbis, gesch\u00e4lt und in kleine W\u00fcrfel geschnitten
\n1 kleine rote Zwiebel, gehackt
\n1 Apfel, gesch\u00e4lt und gew\u00fcrfelt
\n1-2 El Sonnenblumen\u00f6l
\n1 El Fenchelsamen
\n330 gm Mehl (550)
\n1 Tbs Fenchelsamen
\n1 El Zucker + 1 Tl
\n3\/4 Tl Hefe (4 g)
\n1 Tl Salz
\n2 El Oliven\u00f6l + mehr zum Bestreichen<\/p>\n

Die K\u00fcrbisw\u00fcrfel und die Zwiebel mit etwas Salz, Sonnenblumen\u00f6l und Pfeffer mischen und in einer hei\u00dfen Pfanne braten und nach ca 4 Minuten mit einem Tl Zucker karamellisieren. Sind die K\u00fcrbisst\u00fccke weicher und leicht karamellisiert? Dann die Fenchelsamen und Apfelst\u00fccke zugeben und kurz ca 1-2 Minuten mitbraten. Die Apfelst\u00fccke sollten noch sch\u00f6n Form behalten.
\nDann beiseite stellen und abk\u00fchlen lassen.<\/p>\n

Das Mehl mit Zucker und Hefe mischen und mit 250 ml lauwarmen Wasser, Salz, und dem Oliven\u00f6l zu einem glatten Teig verarbeiten. Den Teig abgedeckt ruhen lassen bis er sein Volumen verdoppelt hat.<\/p>\n

Nach dem Ruhen den Teig kurz durchkneten und dabei die Apfel-K\u00fcrbisf\u00fcllung mit hineinfalten.
\nDen Teig in die gew\u00fcnschte (l\u00e4nglich, Ring etc – ihr seid der Chef) Form bringen, auf ein mit Backpapier versehenes Blech legen und noch mal 60 Minuten gehen lassen.<\/p>\n

Den Ofen einstweilen auf 250 Grad vorheizen. Den Laib noch einmal mit \u00d6l bestreichen und ein paar Fenchelsamen bestreuen. Mit einer Spr\u00fchflasche etwas Wasser in den hei\u00dfen Ofen spr\u00fchen um Dampf zu erzeugen und  das Brot f\u00fcr 15 Minuten bei 250 und noch mal mindestens 15 Minuten bei 180 Grad backen, bis golden-braun.<\/p>\n

Am besten schmeckt das Brot noch lauwarm mit gesalzener Butter oder zu einem Teller K\u00fcrbis Suppe.<\/p>\n

Guys this Pumpkin, Apple and Fennel Seed Bread it out of this world!
\nServe this warm from the oven on a cold autumn day or have it as a delicious teatime snack.<\/p>\n

You can use any kind of pumpkin you like, but I’ve chosen butternut squash as it caramelises well when roasted, making for extra flavor.
\nRecipe for one loaf:250 gm peeled butternut sqash cut into 2cm dice<\/p>\n
\n

1 small red onion, roughly chopped<\/p>\n

1 -2 Tbsp sunflower oil<\/div>\n
1 tbsp fennel seeds, plus extra to garnish<\/div>\n
1 big apple, peeled, cored, chopped<\/div>\n
Salt and Pepper to taste<\/div>\n
330 gm bread flour, plus extra for dusting<\/div>\n
1 Tbsp caster sugar<\/div>\n
\u00be tsp dried yeast<\/div>\n
3\/4 – 1small tsp salt<\/div>\n
2 tbsp olive oil, plus extra for brushing<\/div>\n
 <\/div>\n
\n

Heat a large frying pan over high heat. Toss pumpkin and onion in a bowl with the oil to coat, then transfer to a hot pan and fry, stirring occasionally, until tender and caramelised (5-7 minutes). Add apples and fennel seeds and stir until fragrant (1-2 minutes). Season to taste and set aside to cool (15-20 minutes).Meanwhile, combine the flour, sugar and yeast in an electric mixer fitted with a dough hook and mix to just combine. Add the olive oil, 250ml water and salt and mix until a soft dough forms, then set aside covered until the dough has doubled in size ( takes about 30 minutes).<\/p>\n

Fold the fennel seed -pumpkin-apple mix loosely through the dough with your hands, knocking it back at the same time, then turn dough it out onto a lightly floured surface and roll to a rough 45cm long loaf . Transfer to a sheet of baking paper,  Set aside uncovered until doubled in size (about 1 hour).<\/p>\n

Preheat the oven to 250 C. Brush the loaf lightly with olive oil and scatter with additional fennel seeds. Spray the oven with water before placing the bread in.<\/p>\n

Bake for 15 minutes at 250 C, then reduce heat to 180C and bake, turning tray once, until the loaf is golden and crusty (about 15 minutes). Cool briefly on a wire rack (5 minutes), then serve your loaf fresh out of the oven with butter. This loaf is best eaten on the day it\u2019s made but it will keep for about 4 days before it goes stale.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Frauen lieben Herbst! Bunte Bl\u00e4tter, goldenes Sonnenlicht, Pilze sammeln. Und K\u00fcrbis, K\u00fcrbis, K\u00fcrbis! In allen…<\/p>\n","protected":false},"author":1,"featured_media":1460,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[19,33,42],"tags":[98,46,6],"class_list":["post-1455","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot-und-herzhaftes-gebaeck","category-europa","category-thanksgiving-und-halloween","tag-brot","tag-herbst","tag-herzhaftes"],"yoast_head":"\nPumpkin, Apple & Fennel Seed Bread<\/title>\n<meta name=\"description\" content=\"{:de}Dieses 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