Pumpkin Shaped Bread
'My first pumpkin-shaped loaves of this year. I love making these! They're easier to shape than you might think with the help of some baker's twine, which is tied around after the initial rise, before proving, and removed after baking.'
(credit to @bakingbreakfast )
- 250g wholemeal bread flour
- 250g strong white bread flour
- 7g instant yeast
- 1 ½ tsp fine sea salt
- 35g unsalted butter, softened
- 310ml tepid water
- 2 tbsp Hilltop Everyday Blossom Honey
- 1 tbsp golden flaxseeds
Tip the flour into the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if you are kneading the dough by hand). Add the yeast to one side of the bowl and the salt to the other side and mix using a spoon or spatula.
Pour the water into the bowl and mix again. Add the butter and honey, and then run the mixer on a medium speed for 6-8 minutes, until the dough is smooth. If you are kneading by hand, this may take a bit longer.
Place the dough in a large, lightly oiled bowl and cover. Leave it to rise until doubled in size - around 2 hours.
Turn out the risen dough onto a lightly floured surface and cut it into two evenly sized pieces. Shape each one into a ball by folding the edges into the middle over and over. Once shaped, turn it over so that any joins are hidden underneath.
Cut a length of baker’s twine (approx. 1m) and loosely wrap it around one piece of dough, crossing the ends over each other where they meet in the centre underneath. Lift the ends up and back over the top of the dough, and do this twice more until you have 8 evenly spaced sections. Repeat with the other dough ball.
Carefully pour the flax seeds onto your work surface. Lightly dampen the outside of one of the dough balls before gently rolling it upside down in the seeds, covering the top and sides. Place on a lined baking tray along with the other ball of dough.
Cover, and prove at room temperature for around 45 mins. Preheat your oven to 210°C (190° fan).