Nutty Pumpkin Yeast Bread

Name: Nutty Pumpkin Yeast Bread
Ingredients: 1 cup pumpkin, juice 240g (blend equal parts of water and pumpkin puree and measure out exactly 1 cup ); 1 tablespoon water, to adjust dough wetness; 4 teaspoons oil, 56g (half vegetable oil and half butter); 3 cups bread flour, 360g (up to half can be wwf); 1 1/4 teaspoons salt; 2 teaspoons sugar; 2 1/2 teaspoons yeast; 1/2 cup sesame seeds; 1/2 cup pumpkin seeds

9 ingredients

5 steps

Ingredients

1 cup pumpkin, juice 240g (blend equal parts of water and pumpkin puree and measure out exactly 1 cup )
1 tablespoon water, to adjust dough wetness
4 teaspoons oil, 56g (half vegetable oil and half butter)
3 cups bread flour, 360g (up to half can be wwf)
1 1/4 teaspoons salt
2 teaspoons sugar
2 1/2 teaspoons yeast
1/2 cup sesame seeds
1/2 cup pumpkin seeds

Directions

1

Make pumpkin juice by blending water with pumpkin puree or steamed pumpkin flesh with skin on (I include the seeds too because my blender is sharp.).
2

Put into the bread machine the juice, oil, flour, salt, sugar, yeast, and sesame seeds. Use the dough cycle.
3

Knead into the resulting dough the pumpkin seeds by hand. (Else the green skins will fall off in the machine's spinning.).
4

Form a ball, insert saved stem, with scissors cut slits 3 times (every 20 minutes) at the same places during one hour of proofing. Spray water from time to time.
5

After it's become doubled in size (mine grew sideways,) spray some water and bake at 180degrees 20-30min. (Or until the color is right and inside measures 80 degrees Celsius.).