Wednesday, October 10, 2012

Roast Pumpkin and Wattle Seed Bread

Everyone raved about the Pumpkin and Wattle Seed bread that we enjoyed with our Bush Tucker lunch while on our bus tour,  in WA. All were members of forumthermomix
I think that this is pretty close to the texture and taste.  Hope you enjoy it. 

200g of cold or warm roasted Pumpkin, ( choose a bright orange pumpkin)
300/350 g warm water, this depends on the amount of moisture in pumpkin.
3 dessertspoons of ground Wattle Seeds
550 of Bakers ( bread) flour
1 teaspoon of both ground coriander and cumin
1/2 teaspoon of coarsely ground black pepper
2 1/2 teaspoons of dry yeast
Pumpkin and Nigella seeds ( black cumin ) for crust.

Place pumpkin and 50 g of water and blend on speed 7 for 5 seconds,  scrape down.
Add all dry ingredients and 1/2 remaining water.
Knead for 4 minutes,  adding more water to make a soft dough.
Rise in bowl , in warm place,  until it fills the bowl.
Sit back on base and Knead for 2 more minutes.
Tip out onto floured silmat and shape free form or place in lined tin..
Spray with water, slash top and scatter with seeds.
Cover with plastic and let rise to at least double.
Bake in oven, 200/220 o. C. , with bowl of water in bottom.  30 mins., turning 1/2 way through.Remove from tin and lay on side!  Bake a further 10 mins.
Cool on rack

The dough will be a bit sticky because of the pumpkin. 
If you can't buy the Wattle seeds,  make it without but increase the pepper to 1 teaspoon.

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