Ingredients

Instructions

  1. Add pumpkin to a large pot of boiling salted water.
  2. Simmer until soft and completely cooked, about 20 minutes.
  3. Drain pumpkin, reserving liquid.
  4. Mash pumpkin and puree in blender or food processor.
  5. Allow pumpkin puree and reserved liquid cool to lukewarm.
  6. Sprinkle yeast into 1/4 cup of reserved liquid (if you're using canned pumpkin puree, use water instead).
  7. Let stand for 5 minutes.
  8. Add honey.
  9. Stir to dissolve.
  10. In a large bowl, combine flour and salt.
  11. Make a well in the centre.
  12. Pour in yeast mixture.
  13. Add pumpkin puree.
  14. Mix in flour gradually to make fairly firm, coarse, sticky dough.
  15. If it's too dry, add a little bit of the reserved liquid.
  16. Place dough on a lightly floured work surface.
  17. Knead until very smooth, silky and elastic (about 10 minutes).
  18. Place dough in a clean bowl, covering with a dish towel.
  19. Let rise until doubled, about 1 1/2 hours.
  20. Punch dough down.
  21. Let rest for 10 minutes.
  22. Shape dough into a round loaf.
  23. Place on a lightly greased baking sheet.
  24. Cover with a dish towel.
  25. Proof until doubled, about 1 hour.
  26. Beat together egg yolk and milk and pinch salt.
  27. Using a pastry brush, brush dough with egg glaze.
  28. Sprinkle pumpkin seeds on top.
  29. Bake in preheated 425 F oven for 40 minutes, until bread is golden and sounds hollow when you tap it underneath.
  30. Cool on a wire rack.