How To Make Homemade Pumpkin Bread
• 70g of pumpkin seeds
• 1 small pumpkin, seeds removed, peeled, diced and tossed in olive oil
• 320ml of warm water
• 1tsp of honey
• 500g of strong white flour plus extra for dusting
• 20g of semolina
• 10g of sea salt
• 2 x 7g sachets of fast action dried yeast
• 50ml of olive oil
• 1tsp of sea salt
• 1tsp of ground cinnamon, ground ginger, ground nutmeg, ground cloves & ground allspice
• Pinch of cayenne
• Oil for brushing
Firstly, mix the yeast, water and honey together. Leave to work.
In a stand mixer mix the flour, semolina, salt, olive oil and pumpkin seeds. Add the previously made yeast and water mixture.
Then, using a dough hook, mix on a low speed for about 10 minutes. If you don’t have a stand mixer, just use a large bowl and knead for about 15 minutes.
Set the dough aside in an oiled bowl covered with cling film. Leave to rise for 1 hour in a warm place.
Now, preheat the oven to 180ºC.
Get the pumpkin ready and toss in olive oil, salt and all the spices on a baking tray. Roast the pumpkin and spice mixture for 10 minutes or until the edges are very slightly browned. Remove and let it cool.
When your dough has risen, add the roasted butternut squash and combine.
Now, preheat the oven again to 200ºC.
Oil your preferred baking tray and tip the dough into it. Let it rise for half an hour. Put it in the hot oven for 10 minutes.
Turn down the oven to 180ºC and bake for 40 minutes or until it feels hollow when you tap it. Return it to the oven for 10 minute increments.
When the bread is baked, leave to cool, then turn it out onto a cooling rack for 10 minutes. Enjoy!
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