Hand-baked spiced pumpkin loaf - recipe

Ingredients

Recipe , Bread , Loaf , Pumpkin

Please Click here if video is wrong

1
Mix together all of the ingredients, gradually adding the liquid (you may not need to use it all) until it forms a soft dough.

For this step you'll need:
- 70ml Milk
- 50ml Warm water
- 2tsp Honey
- 2 tbsp Butter (unsalted)
- 1tsp Ginger (ground)
- 230g Pumpkin puree canned
- 1¼tsp Salt
- 1tsp Cinnamon
- 720g Very strong white bread flour
- 1 Easy bake yeast sachet (7g)
2

Knead for 10 minutes, or 5 if you are using a mixer with a dough hook.
3

Leave to prove until doubled in size.
4

Once proved, punch out the air in the dough and shape into either 8 equal sized rolls or one giant circular loaf.
5

Place onto a lined baking tray and using a sharp knife slice 5-6 slits into the side of the dough.
6

Cover with lightly oiled cling film and leave to prove again until it’s doubled in size.
7
Once proved, lightly brush with egg wash and sprinkle with pumpkin seeds.

For this step you'll need:
- 1 Egg(s) (free range) beaten
- Pumpkin seeds a handful
8

Preheat the oven to 220°c (200°C fan, gas mark 7).
9

Bake the rolls for 15-20 minutes or the loaf for 25-30 minutes.
10

To check that the bread is baked throughout knock on the base, it should sound hollow.
11

Leave to cool on a wire rack before serving.

⇐ Handbaked country grain bread

Hand baked classic white bread ⇒