Making Carbs count, counting carbohydrates, cook and count carbs

LIVINGLIVING

FOOD

NEWS

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

distributed.

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

Quadrille.

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.

Index

  1. Page 0001
  2. Bayer Contour Link USB blood test meter for Medtronic insulin pump
  3. insulin pens Hypo Awareness Programme
  4. people with diabetes
  5. Dexcom continuous blood glucose monitoring
  6. hypo awareness
  7. Medtronic i-Port Advance insulin injecting aid
  8. people with diabetes, diabetic diet
  9. diabetic ID jewellery
  10. Making Carbs count, counting carbohydrates, cook and count carbs
  11. Page 0011
  12. Medtronic i-Port Advance insulin injecting aid
  13. Accu-Chek Mobile blood glucose system
  14. Medtronic 640g diabetes insulin pump and Enlite CGM
  15. Medtronic 640g diabetes insulin pump and Enlite CGM
  16. Lifescan OneTouch Verio blood test meter
  17. blood test readings
  18. Accu-Chek Mobile blood glucose system
  19. Desang diabetes
  20. Jim Young Type 2 diabetic
  21. Lifescan OneTouch Verio blood test meter
  22. diabetic feet
  23. hypo awareness programme
  24. Making Carbs Count
  25. Making carbs count
  26. Accu-Chek Insight insulin pump
  27. Accu-Chek Insight insulin pump
  28. Free diabetes magazine

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