Pumpkin Sourdough Bread with Pumpkin Hummus
This Pumpkin Sourdough Bread is a great way to start a meal.
- Makes : 8-10 |
- Difficulty: moderate
- Prep Time : 2:0 hours |
- Cook Time : 20 mins
250 g cake flour
5 g fresh yeast
600 g cake flour
17 g salt
9 g fresh yeast
30 g sugar
5 tsp (20 ml) canola oil
200 g pumpkin purée*
200 g pumpkin, diced and roasted (for topping)*
20 g pumpkin seeds, soaked in water for 15 minutes to prevent burning in the oven (for topping)
420 g roast pumpkin purée*
3 confit garlic cloves, minced
juice of 1 lemon
2 small chillies, seeded and chopped finely
3 drops Tabasco sauce
¼ C (60 ml) tahini paste
1 tsp (5 ml) Maldon salt
2 tsp (10 ml) olive oil
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) smoked paprika
olive oil, for drizzling on top
salted and toasted pumpkin seeds, to top
Sea Lettuce Pesto
45 g sea lettuce
¼ C (60 ml) garlic oil
zest and juice of 1 lemon
3 Tbsp (45 ml) grated Parmesan cheese
2 Tbsp (30 ml) brined capers
1 garlic clove
Maldon salt to taste
Pumpkin Purée and Topping*
The recipe requires 620 g of pumpkin puree, as well as cubed pumpkin as a topping for the bread. To make these two steps simpler, you can combine and do at the same time.
Peel and cube about 800 g of raw pumpkin and then either roast or steam until soft. For the purée use a stick blender to purée enough cooked pumpkin to give you 620 g in total (for use in the bread and hummus recipes). The remainder of the cooked, cubed pumpkin can be kept aside for use as a topping for the bread. If you opt to roast the pumpkin, drizzle with a little olive oil and season with Maldon salt prior to roasting.
Mix all of the ingredients together and leave to ferment for 1 hour.
Combine all of the ingredients for the dough (except the cooked pumpkin and pumpkin seeds). Add the starter and mix in.
Fold the dough every 20 minutes for the duration of 1 hour 20 minutes.
Preheat the oven to 210 ⁰C.
Divide the dough into two equal portions and place onto a baking tray big enough for both.
Shape into two oblong loaves, top with the diced pumpkin and the pumpkin seeds and leave to prove for 20 minutes.
Bake for 15-20 minutes. Once cooked through, remove from the oven and allow to cool.
Place all of the ingredients (except the olive oil and pumpkin seeds) into a food processor and blend until very smooth.
Transfer to a serving bowl and refrigerate until ready to serve.
When ready to serve, top with a generous drizzle of olive oil and the pumpkin seeds.
Sea Lettuce Pesto
Place all of the ingredients into a food processor and blend well. Season to taste.
Serve the loaves with pumpkin spread and sea lettuce pesto.