MAKES 1 medium loaf
• 100g pumpkin seeds
• Oil, to grease
• 100-150ml tepid water
• 20g fresh yeast
• 1 tsp caster sugar
• 450g strong white flour, extra to dust
• 2 tsp salt
• 1 egg, beaten
• 200g tin pumpkin purée*
• 2 tbsp runny honey (if wanted, see
note in recipe)
*make your own pumpkin purée by
cooking chunks of pumpkin with a little
water in a covered pan until soft, and then
puréeing it in a food processor or blender.
1 Heat a dry frying pan over a medium heat and lightly toast the pumpkin seeds, then
transfer them to a plate to cool. Lightly oil a large baking sheet.
2 In a small bowl, mix 2 tbsp of the tepid water with the yeast to create a loose paste.
Mix in the sugar.
3 Sift the flour and salt into a large bowl. Make a well in the centre and add the egg,
yeast mixture and pumpkin purée. Add enough of the remaining water (start with three
quarters) to mix to a soft dough, using a little to swill out the yeast bowl to make sure
none is left behind.
4 Turn the dough out onto a lightly floured surface and knead until smooth and elastic,
up to 10 minutes. Place in a lightly oiled bowl, cover with oiled cling film and leave to rise
in a warm place until doubled in size, about 45-60 minutes.
5 Tip the dough out onto a lightly floured surface and flatten it out with your hands.
Sprinkle over the seeds and knead again until it is smooth and the seeds are evenly
6 Shape into a domed circle and place on the oiled baking sheet. Cover with oiled cling
film and leave to prove for about 30 minutes, or until increased in size by half. Meanwhile,
heat the oven to 220°C/gas mark 7.
7 Slash the top of the bread using a large, sharp knife and bake for 30-45 minutes,
turning the oven setting down slightly to 200°C/gas mark 6 after 5 minutes. It is ready
when the crust is well browned, and the loaf feels light for its size and sounds hollow
when tapped on the underside.
8 Transfer the loaf to a wire rack, if you want to brush with the honey while still warm and
leave to cool a little before serving (not advised for people with diabetes, just leave this
step out, honey is very sugary!).
Recipe from How to Cook Bread by Leiths School of Food and Wine, Published by
DEAD COOL BREAD
If you happen to have any pumpkin to hand once
Halloween is over, this is a delicious recipe for pumpkin
bread. Try it with pumpkin soup and a slice of cheese.
Total carbs per loaf is 370g. If
cut into 10 slices each would be
37g, or 48g per 100g serving.
Dietary information supplied by
Cook & Count Carbs.