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.
- 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
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.
- Mash the pumpkin and add to the bowl with the water, sugar and yeast.
- 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.
- Cover and leave for about an hour until risen by half.
- Spread the sesame, poppy and cumin seeds on a large plate or tray.
- 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.
- Leave to prove for about 40 minutes, covered with a clean damp tea towel.
- Preheat the oven to 210C, 200C fan-forced.
- Score the loaves into 3cm slices but leave the portions close/attached.
- Allow to prove about 20 minutes more.
- Bake for about 10 minutes until the bread has sprung, then turn the thermostat down 10 degrees.
- Bake about another 15-20 minutes or until the loaves are golden brown and sound hollow when knocked.