Roasted Pumpkin and Seed Sandwich Bread

Roasting the pumpkin instead of boiling adds further flavour to this healthy sandwich bread.

Ingredients make 1 loaf

500 g white bread flour

1 packet dried yeast (8g)

¼ tsp ground ginger

¼ tsp ground cardamom

150 ml water

1 egg (50g)

225 g roasted pumpkin puree

1 tbls oil or butter

50 g brown sugar

50 g sesame seeds

50 g poppy seeds

50 g flax seeds

50 g polenta

Method

Place flour, yeast, ginger and cardamom in a large mixing bowl. Combine water, egg, pumpkin puree, 0il and sugar in a separate bowl and whisk evenly. Add liquid to the dry mix and knead the dough by hand or machine until smooth. Add the seeds and mix evenly. Place the dough in the bowl and rest covered for approx. 90 minutes. Remove the dough from the bowl and place on a lightly floured kitchen table. Deflate the dough and shape into a log form. Roll the bread in sesame seeds and place the dough in a greased 10 x 10 x 28 cm Pullman tin. Place a towel on top and let the dough rise until 1 cm from the top approx. 90 minutes. Preheat oven to 200ºC. Remove the towel and place the lid on the tin. Place the tin in the middle of the oven and bake for approx. 40 minutes. Remove the bread from the tin and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: Try rolling the dough in other seeds or grain such as poppy seeds or oats.