Ingredients
- 1½ cups pumpkin purée
- 300gm wholemeal flour
- 150gm plain flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ cup thick yoghurt
- ½ cup milk
- 1½ tsp salt
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp black sesame seeds
- A handful of pumpkin seeds
- Extra pumpkin seeds and black sesame seeds for topping (optional)
- Marilyn's Blue cheese (from Evansdale Cheese) for serving
Vendors
PUMPKIN SODA BREAD WITH CARAMELIZED LEEKS
Method
- Heat oven to 220°C. Put Dutch oven or lidded casserole into oven to preheat.
- Mix all the dry ingredients in a large bowl. Make a well in the centre, then add the pureed pumpkin and yoghurt.
- Mix in the well. Add about half of the milk as you draw in the flour. Add more milk as necessary to make a very soft dough.
- Turn the dough out onto a floured surface and gather into a rough ball. DO NOT KNEAD.
- Place onto baking paper and cut a deep cross on the top. Sprinkle with more pumpkin seeds and black sesame seeds on top if desired.
- Carefully remove the hot Dutch oven, lift the dough on the baking paper into the pot, cover with lid, and return to the oven.
- If using a pizza base, place the dough and baking sheet directly onto the base.
- Bake for 15 minutes at high heat, then remove the lid (if baking with pot), reduce the temperature to 180°C for a further 30–45 minutes. The bread should be firm when removed from pot.
- Cool on a wire rack or enjoy it warm.
- Enjoy with caramelized leeks (click here for recipe) and blue cheese!
Comments
Recipe by Elizabeth Marshall.
For pumpkin puree: I roast a whole pumpkin (with stalk removed) at 180–200°C, drizzled with a little oil and covered with baking paper, until the skin is dark and soft. Once cooled, I scoop out the seeds, then the flesh, and purée it. Alternatively, you can boil or microwave cut pumpkin pieces until soft, then blend either in a food processor or with a stick blender.
