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Fresh Living Network
Butternut and pumpkin-seed bread

Butternut and pumpkin-seed bread

You can omit the rye flour if you like, although it does add a delicious nuttiness.
8
RECIPE TYPE:Breads
 
Method
  • Preheat oven to 180°C.
  • Sift flours together on a working surface, shape into a mound and make a well in the centre.
  • Whisk together yeast, salt, butternut, milk and butter.
  • Use your hands to add mixture into well, mixing with flour until it forms a soft dough.
  • Knead dough, dusting with flour as needed, until it is smooth and elastic (about 10 minutes).
  • Place in a greased bowl, cover and place in a warm spot until doubled in size.
  • Knock back dough, shape into an oval and place on a greased baking tray.
  • Scatter over pumpkin seeds and a little rye flour.
  • Make a few slashes on top with a sharp knife. Allow to rise again until doubled in size.
  • Bake for 30-40 minutes, until cooked through and bread sounds hollow when tapped.



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