Summary: A delish savory dinner bread
Ingredients
- 400 g pumpkin, peeled & cubed (1.5cm ish)
- 2 x 7g sachets instant dry yeast
- 1/2 cup warm water (bit warmer than your finger but not hot)
- 1 onion, finely minced (I used the food processor)
- 1/2 cup olive oil
- 1/2 cup milk
- 1 egg
- 2 tsp salt
- 1 tsp freshly ground pepper
- 2 tsp sugar
- 2 cups wholemeal plain flour
- 1 cup plain flour
- 200 g grated Parmesan
- Pepitas
Instructions
- Preheat oven to 160 C.
- Put the yeast, sugar and warm water in a bowl. Stir well and let sit in a warm place 10 minutes or until the very foamy.
- In a large bowl add the flours, onions, olive oil, milk, salt and yeast mix and stir until well combined. Leave to sit in a warm place 1 hour or until the dough has doubled in size. (if you don’t have a warm place, cover the bowl with cling wrap and float the bowl in a shallow sink of warm water)
- Add the Parmesan and roasted pumpkin to the dough and stir to combine. Spoon into 2 greased loaf pans (or 12 individual pie tins for rolls) and garnish with pepitas. Bake at 160C for one hour (about 30 mins for rolls) or until cooked when tested with skewer.
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