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
- PREHEAT YOUR OVEN TO 190 DEGREES
- ROAST & BLITZ PUMPKIN TO MAKE SMOOTH PUREE. THEN LET IT COOL.
- 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
- NEXT ADD THE REMAINING DRY INGREDIENTS (EXCLUDING THE PEPITAS)
- USING A DOUGH HOOK, MIX THE DOUGH MIXTURE FOR 2 MINUTES ON SLOW SPEED
- SCRAPE DOWN THE BOWL, MAKE SURE THERE ARE NO DRY INGREDIENTS IN THE BOTTOM OF THE BOWL
- TRANSFER THE DOUGH TO A LIGHTLY (GF) FLOURED BENCH
- 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.
- TRANSFER THE DOUGH TO A SPRAYED TIN SEAM IN THE BOTTOM
- 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.
- 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.
- TAKE OUT OF THE OVEN AND REMOVE BREAD FROM THE TIN STRAIGHT AWAY.
- 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.
