Pumpkin and Spelt Bread

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March 13, 2017

Makes one loaf


600 g pumpkin, chopped into 2cm pieces

1 tbsp fennel seeds

2 tbsp extra virgin olive oil

2 tsp (10g) dried instant yeast

5 1/3 cups (750g) spelt flour

1 cup (180g) semolina

1 1/2 cup water

1 tsp salt


1Preheat oven to 180 degrees.

2Line a baking tray with baking paper.

3Coat pumpkin, fennel seeds with oil in a bowl.

4Spread evenly over tray.

5Add 1/2 cup of water and cover with foil.

6Bake for 40 minutes, then remove foil and increase heat to 220 degrees. Cook for a further 15 minutes or until golden.

7Mash cooked pumpkin and fennel seeds with a fork and set aside to cook totally.

8Transfer to a large bowl and combine well with yeast, flour, 1 cup of water and 1 tsp of salt. Cover with plastic wrap and chill overnight.

9Preheat a 3 litre capacity cast iron casserole dish with the lid on in a 220 degree oven for 30 minutes.

10Turn out dough onto a work surface dusted with 1/2 cup semolina. Form into a ball.

11Carefully place dough into preheated casserole dish.

12Dust with remaining 1/2 cup of semolina and score with a sharp knife.

13Cover with lid and bake for 1 hour then remove lid and reduce heat to 200 degrees.

14Bake for a further minute in casserole dish, then remove and cool for 10 minutes.

Trust this recipe and if you haven't made break before, this is one to try. It's so easy and so delicious!

Spelt flour is a wheat grain that is high in fibre and protein. It is quite low in gluten so may be good for people with a mild gluten intolerance. The pumpkin makes it super soft.

This bread is gorgeous served with butter and Manuka honey or Greek yoghurt and pistachios.