INGREDIENTS:

BEFORE STARTING THIS RECIPE YOU WILL NEED A KITCHEN AID WITH DOUGH HOOK ATTACHMENTS FOR THIS RECIPE.

MAKES 1 LUSH LOAF

• 230ML WATER (LUKE WARM)
• 8G (2 TSP) PSYLLIUM HUSK 
• 110G PUMPKIN PUREE
• 22ML OIL
• 1 X FREE RANGE EGG
• 305G NODO PLAIN FLOUR
• 7G (2 TSP) DRY INSTANT YEAST
• 6G (1.5 TSP) XANTHAM GUM
• 2 TBSP RAW SUGAR
• 1 TSP SALT
• 1 TBPN TURMERIC POWDER
• 2 TBPN TOASTED PEPITAS

METHOD

1. PREHEAT YOUR OVEN TO 190 DEGREES
2. ROAST & BLITZ PUMPKIN TO MAKE SMOOTH PUREE. THEN LET IT COOL. 
3. IN A MIXING BOWL, MIX WATER AND PSYLLIUM AND LET IT SOAK FOR 10 MINUTES BEFORE ADDING ALL THE WET INGREDIENTS (PUMPKIN & OIL) - MIX TO COMBINE
4. NEXT ADD THE REMAINING DRY INGREDIENTS (EXCLUDING THE PEPITAS)
5. USING A DOUGH HOOK, MIX THE DOUGH MIXTURE FOR 2 MINUTES ON SLOW SPEED
6. SCRAPE DOWN THE BOWL, MAKE SURE THERE ARE NO DRY INGREDIENTS IN THE BOTTOM OF THE BOWL
7. TRANSFER THE DOUGH TO A LIGHTLY (GF) FLOURED BENCH
8. SHAPE THE DOUGH, FIRST FLATTEN THE DOUGH AND AIM FOR RECTANGLE. SHAPE THE DOUGH LIKE YOU SHAPE A SWISS ROLL. FOLD THE TOP OF THE DOUGH TOWARDS YOU, CONTINUE FOLDING UNTIL YOU GET A LOAF SHAPE DOUGH. 
9. TRANSFER THE DOUGH TO A SPRAYED TIN SEAM IN THE BOTTOM
10. COVER THE DOUGH WITH A DAMP TEA TOWEL AND ALLOW IT TO PROOF FOR AROUND 30-40 MINS. TO TEST THE DOUGH IF THEY ARE READY TO BAKE. THE SKIN OF THE DOUGH WILL BE SMOOTH AND WHEN YOU TOUCH IT IT WILL SLOWLY COMES BACK.
11. FAN BAKE FOR 25 MINS ON 190 DEGREES, THEN ANOTHER 20 MINS ON 170 DEGREES. HOT TIP - COVER THE TOP WITH FOIL IF THE CRUST IS GETTING TOO DARK TOO FAST. 
12. TAKE OUT OF THE OVEN AND REMOVE BREAD FROM THE TIN STRAIGHT AWAY.
13. LET THE BREAD REST FOR ATLEAST AN HOUR BEFORE SLICING, IF YOU CAN RESIST : )

NODO HOT TIPS:

1. MAKE SURE ROASTED PUMPKIN ARE BLITZ AND COOL DOWN PROPERLY BEFORE PUTTING IN THE DOUGH. 

2. PROOF THE DOUGH PROPERLY BEFORE BAKING.