Sunday 19 December 2010


Healthy Danish Pumpkin Bread/Græskarbrød/丹麦健康南瓜面包 [Dān mài jiànkāng nán guā miàn bāo]

Makes 2 loaves of bread

- 1 cup or 250ml lukewarm water
- 1 cup or 250ml buttermilk or milk or water
- 50 g yeast
- 1 egg (optional, if not using egg, add another 100ml of water)
- 1 TBS salt (optional)
- 1 TBS cane sugar or honey (optional)
- 1 TBS olive oil (optional)
- 1 tsp cinnamon powder (optional)
- 500g Hokaido pumpkin
- 500g graham flour
- 500g wholewheat flour (fuldkornshvedemel)
- 400g wheat flour (hvedemel)
- 100g organic pumpkin seeds
- 100g walnuts (valnødder) (optional)
- 100g raisins (optional)
- 50g walnuts (valnødder) (optional)

1. To make pumpkin puree, preheat oven to 170°C. Wash and cut pumpkin into half. Remove seeds and pulp. Place in an oven-proof flat dish face down and bake for 45 minutes until tender. Mash with fork.

2. Mix water and yeast together in a mixing bowl.

3. Add in sugar/honey, oil and salt.

4. Toast the pumpkin seeds on the pan (optional).

5. Stir in pumpkin puree, walnuts, pumpkin seeds, wheat germ, graham flour, wheat flour and wholewheat flour.

6. Knead it well into dough by hand or with a hand-mixer (it must be flexible and not too sticky) and cover and set aside the dough for approx. 60 min. in a warm place to rise.

7. On a baking tray lay with baking paper, use half of the dough to form buns by using a spoon (can make about 24 buns) and the other half of the dough to form into a bread. Then cut a slit in the middle of the bread with a sharp knife.

8. Set aside for 30 min.

9. Brush the bread and buns with milk or egg white and sprinkle them with some pumpkin seeds (optional)

10. Place the tray in the middle of a pre-warmed oven and bake for 15 mins. for the buns or 45 min. for bread at 200°C in a pre-warmed oven.

1. If you are making the bread for babies, you do not have to add the salt, sugar and nuts. Normally for J, now that he is a toddler, I add nuts to it. I also normally add in raisins to give it a natural sweetness instead of sugar.

Cut the bread into slices and store them in a freezing plastic bag in the freezer. It can last for 8 weeks in the freezer. Just take a slice out and toast it in the toaster to warm it up and serve :-)

Nutritional Value:
The orange colour of pumpkin tells us that it is rich in beta-carotene, an important anti-oxidant that the body converts to vitamin A. It also contains vitamin C, potassium and calcium.

Pumpkins contain some of the best nutritional compounds ever. They are highly loaded with Vitamin A and beta carotene. Beta Carotene is one of the plant carotenoids that when eaten and digested, turns into Vitamin A in the human body. Beta Carotene may reduce the risk of cancer as well as heart disease. It also may be responsible for combating or putting off the degenerative effects of ageing.

Pumpkins are also good sources of potassium, protein, and iron. Pumpkin seeds also contain a good amount of protein and iron so eating the seeds does provide some nutritive value. We don't recommend that you offer your baby or toddler pumpkin seeds however. Pumpkins are wonderfully low in fat, low in calories but high in fiber.

Additional Information:
Pumpkin bread is a good way to use up left-over pumpkin. Daddy and J loves bread and we have some left-over baked pumpkin, so I decided to make pumpkin bread yesterday.

There are many ways of making pumpkin bread. Most of the recipes in English from the internet are more suited to be called pumpkin cakes than bread, as they call for a lot more sugar, oil and eggs in the ingredients than the Danish way of making pumpkin bread. This recipe is a Danish way of making pumpkin bread from a combination of Danish internet search engine sites. The simplest Danish recipe does not require any milk, egg or olive oil, but I have decided to add these in to increase the nutritional value for J. For young toddlers, they also need more fat than adults, thus I have decided to include olive oil. If you are allergic to milk, egg or nuts, just omit these ingredients.


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