Ingredients
Pumpkin dough:
- 1 kg white bread flour
- 14g yeast, dried
- 20g salt
- 3 tbsp olive oil
- 700ml water
- 200g pumpkin, steamed
- 3 tbsp harissa paste
- 1 tbsp sunflower oil
- 1 egg, large, beaten
Cumin dough:
- 60ml water, warm
- 1 1/2 tbsp yeast, dried
- 1 tsp sugar
- 500ml milk
- 250ml honey
- 2 tsp salt
- 90ml olive oil
- 2 tbsp cumin seeds
- 1 tbsp turmeric
- 375g white bread flour
- 375g wholemeal flour
Preparation method
Pumpkin dough:
- Preheat oven to 200 C
- Sift flour into a large bowl
- Add yeast to one side of the bowl and salt to the other side
- Pour in the olive oil and half of the water, mix until combined
- Add enough of the remaining water to form a dough
- Knead until smooth and elastic
- Place in a greased bowl and cover, allow to rise until doubled in size
- Place pumpkin in muslin cloth and squeeze out all the moisture
- Knock back the dough, then add the pumpkin and harissa paste
- Knead until well incorporated
- Turn dough out onto lightly floured surface and divide into two equal parts
- Use one part to create an eight-strand plaited loaf, in the shape of a fish
- Use one part to roll out into small buns
- Place onto a baking tray and cover with damp cloth
- Leave dough for another hour or until doubled in size
- Brush all of the dough with the beaten egg
- Bake for 20-25 minutes
Cumin dough:
- Preheat oven to 200 C
- Add warm water to a medium sized mixing bowl, add sugar and yeast
- Allow to sit for 10-15 minutes or until bubbles form
- Add milk, honey, salt, olive oil and cumin seeds to yeast mixture
- Add the white bread flour and then blend
- Beat for 2 minutes
- Add the wholemeal flower incrementally
- Using the hook attachment, knead the dough for 8 minutes
- Turn dough out onto a lightly floured surface
- Knead by hand for an additional 2 minutes, until smooth and elastic
- Place dough into a lightly oiled bowl covered with a damp towel
- Leave dough for 1 hour or until doubled in size
- Turn dough out and knock back the air
- Use a rolling pin to roll the dough out to a 1cm thickness
- Use leaf and flower cutters to cut out shapes randomly, as desired
- Invert a metal mixing bowl and lightly oil
- Gently move dough over mixing bowl and cut off excess dough
- Use cut offs to create a lip at the top of the bowl
- Place into oven and bake for 25-30 minutes
- Once removed, the bread should resemble 'Fish and Loaves' in a basket