Tuesday, October 19, 2010

Butternut and pumpkin seed bread

Baking always perks me up if I'm in need of a bit of a boost. I developed this recipe and it makes a lovely loaf, light in texture and an interesting yellow colour. Yummy.

Butternut and pumpkin seed bread

I Kg stone-ground brown flour

1 sachet dried instant yeast

2 teaspoons sea salt

500g cooked butternut squash (steamed or baked)

¼ cup olive oil (25g)

1 egg

100g pumpkin seeds and some for decorating the top of the loaves

300ml warm water


In a bowl, mix the flour, salt and dried yeast together. Add the pureed butternut, olive oil, egg, and warm water and mix thoroughly. Turn out onto a floured surface and knead well until the dough is smooth and elastic. (You can use a machine to do this). Add the pumpkin seeds and knead them into the dough. Allow the dough to rise for a couple of hours in a warm place.

When it is well risen, punch it down, knead briefly until smooth, and shape into loaves. Press them onto some pumpkin seeds and place on a floured baking tray to rise again. When they are about double in size, bake in a hot oven 450 deg C for about 35 minutes.

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