Today I discovered that the pumpkin in the fridge was showing warning signs of imminent decomposition, so I decided to use it. And since we were almost out of bread, I made a different type of pumpkin bread (and cooked and mashed the remainder of the Halloween pumpkin for use later this week).
300g strong white flour
300g strong wholemeal flour
3 tsp quick action yeast
2 tsp salt
300g grated pumpkin
about a cup lukewarm water
3 tbsp oil
Combine the dry ingredients, mix in the pumpkin and add oil and water to make a workable dough. Allow to rise until double in size, then shape into a bread, dust with flour. Allow more rising time while oven is heating up to 200 degree. Put a heat-proof bowl of hot water into the oven while baking the bread, and bake for about 35 to 45 minutes until lightly browned on top and sounding hollow when tapped underneath. Ah, the smell of freshly baked bread!
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