Pumpkin and Rye Bread
This is a lovely autumnal bread and perfect to make around Halloween and bonfire night.
- 200g cooked pumpkin flesh
- 10g fast action yeast
- 200g rye flour
- 250g strong bread flour
- 1 teaspoon of salt
- 1 tablespoon of garam masala powder
- 155ml water
- 20ml smoked oil
In a large bowl combine all the bread ingredients and knead on a floured surface for 10 minutes.
Leave to rise for an hour and shape into buns.
To get the pumpkin effect, tie kitchen string around the pumpkin, creating the ridges.
Leave to rise for another half an hour.
Preheat the oven to 200C.
Bake in the middle of the oven for 25-30 minutes until golden.
To make sure they are baked, tap the bottom of one of the buns – it should sound hollow.
Leave to cool before removing the string.