Pumpkin Caraway Seed Loaf

It’s been so cold in Brisbane, it’s always a struggle to keep the carb cravings from overtaking completely.  My boys go through a loaf of bread every 2 days, which means I have been really honing my bread making skills since I took on the ‘no more shop bread’ policy last January.

I’ve developed quite a repertoire of loaves, rolls and buns.

My goal for the rest of July is to try and use all the UFOs I have accumulated during the past 6 months and turn them into useful foods.  Today, I used the stash of steamed pumpkin cubes that have rattling around in the vegetable drawer of the freezer.

I’ve developed this recipe for the Thermomix users, but you can easily do this one  by hand.


Pumpkin & Caraway Seed Loaf (for the Thermomix)

110 g warm water
200 grams cubed steamed pumpkin (cold or hot, doesn’t matter)
1.5 teaspoons dry yeast
1 teaspoon salt
1 teaspoon raw sugar
510 g bakers flour
30 g macadamia oil
1-2 tablespoons caraway seeds

Add each ingredient to the bowl, in the order they appear above, with the exception of the caraway seeds. Slowly turn to speed 6 and mix for 10 seconds.

Add the caraway seeds, and knead for 2 mins.

Tip the dough into an oiled bowl, and allow to prove for at least 10 mins, no more than 20 mins – the dough should double in size.

After the first rise, tip out the dough and gentle fold and roll several times, free form into a long loaf.

Allow to sit for 10 mins while the oven preheats to 180.

Place on a lined tray with no sides, and dust with flour to form a dry exterior.

Place in a  180-190C or 170C fan forced oven, for about 20 minutes.


*UFOs? Unidentified Frozen Objects!

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