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