Jul 7, 2011

Pumpkin & Fig Bread

I bought some fresh organic pumpkin to make pumpkin barley soup and used some for this pumpkin bread.  Instead of adding raisins or cranberries, I added dried fig fruit.  General benefits of fig fruit includes aids constipation, indigestion, lower cholesterol, to name a few and being an alkaline food, it therefore help regulates the pH of our body.  More info about the health benefits of fig fruit can be reviewed at Healthy Benefits of Figs @ OrganicFacts.net.

Recipe :

1 kg high protein flour
2 cups mashed pumpkin
1 1/2 tsp sea salt
11 g dried instant yeast
1 - 1 1/2 cups brown sugar
1 cup chopped dried figs
1/2 cup grapeseed oil
2 cup filtered water

Combine flour, salt, sugar and instant yeast evenly in a mixing bowl and make a well in the center.  Add in 1 cup of water, follow by oil and lastly the balance of water to mix into a dough.  Knead the dough until smooth and elastic, about 10 mins with a dough hook.  Cover with a clean cloth or cling wrap and let it rest for about 1 - 1 1/2 hours to double its' dough size.

Punch out the gas when it's ready and roll out into a rectangular dough.  Top evenly with the dried figs and roll up like a swiss roll.  Flatten it again, fold up and shape into a round big dough.  Divide the dough into 2 portion if you are using an 8" loaf tin or into 9 portion if you are using a square tin.  Let the dough rest for another 1/2 hour and put to bake at 190 deg Cel for about 35 to 40 mins.  Remove from oven when fully baked and brush the top crust with some honey mix with a little oil.  Remove from baking tin and let cool completely before cutting or storing.

1 comment:

Anonymous said...

When do you add the pumpkin?

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