Pumpkin and Seed Bread

Pumpkin and Seed Bread

This is a tasty bread that is good served warm.  An excellent dipping bread, such as in  olive oil and dukkah.

IMG_3855

Ingredients:

  • 180 g cooked peeled pumpkin
  • 125 ml warm water (½ cup)
  • 8 g yeast (1 tsp)
  • 1 tsp sugar
  • ½ cup thick Greek-style yoghurt
  • 100 g pumpkin seeds
  • 400 g white bread flour, extra if needed (This worked out about 3 cups plus just over ½ cup more)
  • 1 rounded tsp ground cardamom
  • 2 tsp salt
  • 1 Tbsp. olive oil

 

  • 30 g sesame seeds
  • 1 tsp cumin seeds
  • 2 tsp poppy seeds

Method:

To prevent it being soggy, I bake the pumpkin rather than boil it.  To mix and knead the dough I use my Kenwood Chef and dough hook.

  1. Mash the pumpkin and add to the bowl with the water, sugar and yeast.
  2. When the yeast starts working add the yoghurt, pumpkin seeds, flour, cardamom, oil and salt and knead well to a smooth dough, adding more flour if the dough is very sticky.
  3. Cover and leave for about an hour until risen by half.
  4. Spread the sesame, poppy and cumin seeds on a large plate or tray.
  5. Divide the dough and shape it into 2 (or3) long oval loaves, brush with water, roll in the mix of seeds and place on a baking tray lined with non-stick paper.
  6. Leave to prove for about 40 minutes, covered with a clean damp tea towel.
  7. Preheat the oven to 210C, 200C fan-forced.
  8. Score the loaves into 3cm slices but leave the portions close/attached.
  9. Allow to prove about 20 minutes more.
  10. Bake for about 10 minutes until the bread has sprung, then turn the thermostat down 10 degrees.
  11. Bake about another 15-20 minutes or until the loaves are golden brown and sound hollow when knocked.

 

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About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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