Pumpkin Bread

Makes one loaf

250g

Pumpkin, grated


450g

Gilchesters Organic Pizza & Ciabatta Flour


7g (1 Sachet)

Dried Yeast


150g

Oats


330-350ml

Lukewarm water


40g

Butter, softened


1 tsp

Salt


1tsp

Sugar


1tsp

Ground Ginger


1 tsp

Mixed Spice


1 tsp

Turmeric


a dusting

Semolina


11 x 30cm

Tin


Method

Begin by cutting the pumpkin into slits, remove the seeds and the flesh from the peel and grate 250g.

Mix the flour in a mixing bowl carefully with the yeast and oats. Add the pumpkin and all other ingredients including spices and mix everything with a dough hook on the lowest level, then work at a slightly higher level until you have a smooth dough. Cover the bowl with a tea towel and leave in a moderate warm place until it has visibly increased. Pre-heat the oven to 200C / 180C fan. Grease your tin and dust with semolina.

Put the dough on a lightly floured working surface and knead briefly. Shape and move into the tin. Leave it to rise again until the dough has visibly increased in size.

Cut the dough lengthwise with a sharp knife about 5cm deep and bake for about 45min. Loosen the bread from the mould and let it cool on a wire rack.

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