Tuesday, April 29, 2014

Pumpkin Loaf bread with Pumpkin seeds (Sponge dough method)

After making the pumpkin cake and pumpkin loaf bread the last 2 rounds, I still have some pumpkin left which was just nice for another loaf. I do not like to bake the same thing consecutively in a row, but in order not to waste the leftover pumpkin, I made another loaf of bread with it, with some variations though :P

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
125ml water

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
Half egg
100g pumpkin puree
25ml water [did not add]
25g butter

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.

4. Bake in preheated oven at 180deg C for 25 minutes.  Remove to cool on rack immediately after baking. (After the 25 minutes is up, I remove the lid from the tin and let it bake a further 10 to 15 minutes to get a darker top.)

Ta-daah! My orangey square loaf :)


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