Chanced upon Carol's honey pumpkin toast some months back and I like how she used pumpkin seeds to adorn the loaf crust. I decided to follow suit since I have a pack of the healthy seeds in my fridge.
Pumpkin Loaf Bread
Ingredients for sponge dough
150g bread flour
1 tsp instant yeast
Mix all ingredients into a soft rough dough. Cover and leave to proof for at least 1-2 hours or put in a plastic bag, tie up and without proofing, keep in fridge for at least 4 hours (I left my sponge dough to proof in the fridge overnight, about 14 hours). Thaw for 15 minutes before adding sponge dough into bread dough ingredients.
Ingredients for bread dough
125g bread flour (I used 150g bread flour and did not use wholemeal flour)
25g wholemeal flour
1.5 tbsp sugar
1/2 tsp salt
100g pumpkin puree
25ml water [did not add]
Pumpkin seeds (for exterior garnishing use)
I like using nuts and healthy seeds in bread to give the extra crunch.
1. Add all ingredients except water and butter to the sponge dough. Knead until well co,bined, then gradually add in water (if necessary) while kneading untik a soft dough is formed. Knead for about 10 minutes then add in butter. Continue kneading untik you get a soft, smooth, elastic dough and it does not stick to the fingers, or to window pane stage (to test, try stretching a small part of the dough till a thin membrane is formed without having holes formed).
2. Shape into a ball and cover with a clean cloth to proof for 15 minutes or till double in size. Punch down dough.
3. Roll out dough into a rectangle shape and fold into thirds, then roll dough into a log like a swiss roll. Place in greased baking tin and leave to proof for more than an hour or double in size. (I used a Pullman tin with lid instead to get a square loaf. Do remember to grease the lid too!)
See how my dough proof in 45 minutes.
Ta-daah! My orangey square loaf :)