So this loaf happened and my oh my was it a good un (or two). What I intended as a lazy day off from cooking/ catching up on emails this weekend, went a little like this :
Make a raw strawberry and basil cheesecake, breakfast – a baked cavolo nero omelette, followed by a bit of a faff in the kitchen doing some cleaning up, on goes the oven and a batch of roast veggies, ready to be made into THIS fine specimen of a loaf. By lunch time I was top to toe in washing up and flour, but one very happy little baker!
This is a recipe adapted from Dan Lepard’s Pumpkin Bread, made with thinned yoghurt (because I never tend to have buttermilk in the house) and kamut flour. Kamut is another ancient ground, easier to digest grain than wheat. It is slightly stronger than spelt, which makes it ideal for breads and pastas. For anyone that suffers with a wheat intolerance, I implore you, don’t give up on gluten altogether. Try out kamut and spelt, they might work for you. They most certainly do for me…
I baked these as both rolls and little mini loaves, but you could do either. The are certainly best eaten fresh, on the day, either dunked into soup, used to mop up a delicious dip (my beetroot and salted almond is a good un) or even simply drizzled with a little tahini and a sprinkle of coarse sea salt.
For the Pumpkin Rolls
- 200g pumpkin, baked
- 150ml organic plain yoghurt, at room temp
- 1/2 a 7g sachet fast-action yeast
- 100g pumpkin seeds, toasted
- 2 tbs extra virgin olive oil
- 500g white kamut flour, plus extra for shaping
- 2 heaped teaspoons fine sea salt
Pre-heat the oven to 180 degrees Celsius.
Bake the pumpkin into oven, for 34-40 minutes, or until cooked through.
Place the pumpkin in a large bowl and mash until smooth. Add the yoghurt to the pumpkin with 75ml water and yeast. Stir in the seeds and oil, then add the flour and salt and mix to a soft, sticky dough. Leave it for 10 minutes, then knead the dough for 10 seconds. Return the dough to the bowl and leave for about an hour or so.
Shape the dough into two little loaves of equal size, or individual rolls. Leave them to prove for an hour, until risen by half.
Pre-heat the oven to 200 degrees celsius.
Place the little bread rolls in the oven to bake for 30-35 minutes. You will know the bread is cooked when the base of the loaf sounds hollow when tapped. Little rolls will only take 15-20 minutes to bake.