pumpkin bread

as i said in my last post i have a fridge full of pumpkin..well..it's a bit less full since i've now cooked with it twice..the first time being my not very inspiring pasta and pumpkin dish that i cobbled together at the last minute because i had been sewing and not eating properly for days and i hadn't been shopping for i don't know how long actually..and yesterday i made pumpkin bread which is the topic of today's post..but there is still 5.7 kgs left..yes..i actually just weighed it because i didn't want to exaggerate for the sake of a good story! so don't be surprised if pumpkin features in my next few food related posts..

a very flexible pumpkin bread recipe

ingredients

a few spoons of starter that i wanted to use up

1 tsp yeast

a couple of spoons of yoghurt because i felt like it

about 50 mls of whey from yoghurt draining that i wanted to use up

1 tsp honey

1 1/2 tbs salt flakes (less if using processed salt)

400 gms white bread flour

100 gms whole wheat flour

tepid filtered water

approximately 500 gms pumpkin-half cut into large chunks and the remainder cut into small dice

1 red capsicum finely diced

1 onion finely diced

about 12 sage leaves chopped finely

1/2 cup of grated parmesan cheese

pepper to taste

extra salt to taste

olive oil 

pumpkin seeds

dough method

first steam the large chunks of pumpkin until soft and then mash roughly leaving a few chunks

put the starter, yeast and honey into a mixing bowl and add about 100 mls of tepid water and mix

add yoghurt, whey and mashed pumpkin and flours and then while mixing, either by hand or with a mixer, start adding enough tepid water to achieve a soft slightly sticky dough

mix for 2 minutes, rest for 10 minutes 

repeat 3 times adding the salt on the third mixing

cover with greased clingfilm and leave until the dough is well risen

filling method

add a tablespoon or so of the olive oil to a frying pan and saute the onion and capsicum until well softened

steam the small pumpkin cubes until soft

put the onion and capsicum, pumpkin cubes, cheese and sage in a bowl and add salt and pepper to taste 

when the dough has risen remove the dough from the bowl and knead it for a minute or so and then shape it into a large rectangle approximately 15cms x 30cms..evenly distribute the filling over the dough pressing the ingredients into the dough a little and then roll into a log shape..mine tore a bit at this stage..put the log onto a baking paper lined tray and when well risen sprinkle with pumpkin seeds pressing them in if needed..i baked the pumpkin bread on the bread setting function of my oven at 220 deg c with steam for the first 20 minutes and then i reduced the heat to 180 degrees c and continued baking it for a further 20 minutes by which stage it was nicely browned.. 

my breakfast

this bread was delicious warm last night and almost even better this morning when i had it for breakfast..it's a recipe i think i will make often because i think it suits both winter and summer..in winter it would be good with a warming bowl of soup and in summer it would make a quick and healthy lunch with a green salad..and i'm imagining the next loaf with other ingredients in the mix such as tasty cheese, cooked bacon or bits of cooked chorizo or a loaf with spinach, dill, spring onions and fetta..the list is endless..but the non pumpkin ideas will have to wait..