Sweet Pumpkin Rye-Style Bread (Danhobak Homilppang)

Photo: Korea Ministry of Food and Drug Safety

Sweet Pumpkin Rye-Style Bread (Danhobak Homilppang)

Name: Sweet Pumpkin Rye-Style Bread (Danhobak Homilppang)
Cuisine: South Korea
Ingredients: 200 g (Dough) whole wheat flour (dough); 200 g bread flour; 40 g whole grain flour; 15 g salt; 5 g dry yeast; 150 ml water; 10 g baking powder; 20 g (Filling) kabocha squash (danhobak) (filling); 10 g sesame seeds

단호박 호밀빵

Other

OtherCourse

271kcal · per serving

Not spicySpice

🌱 Vegan

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Recipe

Sweet Pumpkin Rye-Style Bread (Danhobak Homilppang)

Not spicyVeganContains: gluten, sesame

Ingredients Tap an ingredient to check it off

Servings1

(Dough) whole wheat flour(반죽재료) 통밀가루(dough)
200 g
bread flour강력분
200 g
whole grain flour전립분
40 g
salt소금
15 g
dry yeast드라이이스트
5 g
water물
150 ml
baking powder베이킹파우더
10 g
(Filling) kabocha squash (danhobak)(속재료) 단호박(filling)
20 g
sesame seeds참깨
10 g

Nutrition per serving

271kcal

53.05gCarbs

10.59gProtein

1.86gFat

1.83mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

(Filling) Steam the kabocha squash and cut it into bite-size pieces.
Mix the whole wheat flour, bread flour, whole grain flour, water, and salt, and let it rise at 5°C for half a day (first rise).
Cut the dough, shape it, and let it rest for 15 minutes (intermediate proof).
Place the cut squash and sesame seeds in the center of the dough, fold and roll it lightly, and set it on a linen cloth.
Score the dough (cut slashes) before baking.
Put it in an oven preheated to 230°C, add steam, and bake at 210°C for 25 minutes.

💡 TipWe used ripe kabocha squash instead of sugar for a mild sweetness, and the nutty flavor of the sesame seeds stands in for added sweetness.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.