Pumpkin Bread Recipe
I use a mix of white and granary flour flour in this recipe. You could make it with white and wholemeal, just keep to twice as much white flour as other flour. Adding the pumpkin seeds once the dough has mixed well ensures they remain whole and are well mixed.
Equipment
- Stand mixer Optional
- String
- Dough scraper
- Large bowl or use stand mixer bowl
- Scissors
- Lame to score bread
Ingredients
- 300 grams white bread flour
- 200 grams granary or wholemeal flour
- 350 millilitres water 22?
- 7 grams dried instant yeast or fresh yeast
- 8 grams salt
- 50 grams pumpkin seeds plus extra for sprinkling (optional)
Instructions
Autolyse (Soak)
- Soak the flour, yeast, and water for 30 minutes either in your stand mixer bowl or large bowl. Mix roughly to incorporate the ingredients. This will aid mixing and improve flavour
Stand Mixer Instructions
- Add the salt and mix on a low speed for 5 minutes with the dough hook
- Increase the speed to medium and mix for a further 3 minutes or until the dough comes away from the sides of the bowl. You can test whether the dough is ready by: checking the temperature which should be between 24° and 26°C or pull some of the dough to check the dough has some resistance does not break easily (window pan technique).
- Add the pumpkin seeds and mix until incorporated.
Hand Mix Instructions
- Add the salt. Mix well
- When well mixed, take the dough out of the bowl and knead until smooth. Check the temperature, it should be about 24 degrees. Check the dough for resistance and that it will not break easily.
- Mix in the pumpkin seeds
Proving
- For both versions, cover the bowl and leave at room temperature. It should be ready to shape after about an hour. Pre-heat your oven to 230°C.
Shaping
- Shape your bread and leave for a further 45 minutes to an hour before baking. You can place it on a couche dusted with flour and cover, or in a banetton dredged with flour and covered.
Pre heat
- Pre heat your oven to 230°C /440°F an hour before you want to bake. If you have a cast iron pan add it at this point to pre-heat.
Shaping for Pumpkin
- If you are making a pumpkin shape. Cut 4 pieces 3 times the width of your dough. Wet the string. Place one piece of string vertically, then another horizontally. Then place a third and 4 the piece diagonally (see video)
Baking
- BakingScore each section of the pumpkin dough or simply slash the top of the loaf. Sprinkle with pumpkin seeds and place in the oven and bake for 35 minutes. If using a cast iron pan, take the lid off after 25 minutes.
Notes
Make smaller individual pumpkin breads using the same method.
Tried this recipe?Mention @Breadbakerdani or tag #SevernBitesBreadmaking!
