- BAKE: 30m
- SERVES: 12
METHOD (Makes 2 loaves)
Peel, deseed and cube the pumpkin. Place in a microwaveable bowl, cover and steam for 10-15 minutes till soft.
Discard the seeds from the pumpkin itself.
Put the pumpkin flesh into a food processor with the olive oil and pureé until smooth.
Place all pumpkin pureé, water, pumpkin seeds (75g) and bread mix into a bowl and mix to a soft dough.
Knead well for 5 minutes until a well developed dough is formed.
Cover loosely with polythene and allow the dough to rest for 5 minutes.
Divide the dough into two pieces and mould round.
Cover with a damp tea towel; lightly oiled plastic or polythene and leave in a warm place for approximately 40 minutes or until double in size.
Remove the cover and bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until well risen.
Wet each round and cover with 100g pumpkin seeds (Topping) – if you put the seeds on prior to rising they will ping off as the dough swells.
NB: The seeds we have used in the bread and for the topping are the ready roasted, prepared seeds that are available in packets.
“Received the order this morning and just thought I would let you know. Great to know I'm cooking the family bread with the "Wright" stuff. Thank you and best wishes to all”Angela Gosetti
Pumpkin seeds have long been valued as a source of the mineral zinc, and the World Health Organization recommends their consumption as a good way of obtaining this nutrient. They are also rich in vitamin E