Pumpkin, Garlic and Chili Bread

t took me a very long time to develop friendship with yeast. I tried and failed quite a few times before I was able to produce a real loaf of bread. Once that happened, though, I was not scared anymore. I finally understood the science, the magic behind making yeast dough. Art of Bread course at George Brown College was one of my favourite. How can you resist the smell of freshly baked bread? I love smelling my hands after working with the dough, the aroma is so comforting, calming and warm. This bread is great. It has a nice soft texture with great crust and subtle garlic and chili flavour. Both garlic and chili can either be omitted or even increased for an even more pronounced taste.


recipe adapted from carina-forum

for 2 medium loaves

  • Bread flour - 450-480 g
  • Dark rye flour - 50 g
  • Water, warm - 125 ml
  • Canned pumpkin puree - 400 g
  • Dry yeast - 7 g 
  • Malt - 4 g 
  • Sugar - 1 teaspoon
  • Salt - 2 teaspoons
  • Garlic - 4 cloves
  • Chilies - 3 small 
  • Vegetable oil - 2-3 tablespoons

- Dissolve the yeast in 30 ml of water with sugar. Let stand for 10-15 minutes.
- Rye flour is not required, regular bread flour can be used instead.
- My favourite way of proofing the dough is to place a bowl in a sink filled with hot tap water and let it stand there for an hour or two.
- The dough can also be proofed in the fridge over night. Let it come to room temperature before forming the loaves.
- Slice the garlic and cut the chilies in half.
- Pour the oil in a small pot, add the sliced garlic and chilies together with the seeds, heat and cook for a few minutes until the oil becomes flavoured with garlic and chili essence. Cool and strain.
- Add the rest of the warm water (100 ml) to the yeast. Add the malt, pumpkin pure and mix well.
- Slowly start add both kinds of flour and start kneading the dough adding more and more flour. You might need more or less flour depending on how much moisture is in the pumpkin pure.
- Add the salt and oil and knead for 10-15 minutes until the dough is elastic.
- Form the dough into a ball and place in an oiled bowl in a warm place. Cover with plastic wrap and let it proof for about an hour or until it's risen twice its original size.


- Punch the dough to release air bubble. Form the loaves, put them on a floured baking sheet, cover with a kitchen towel and let them proof for another 30-40 minutes. The dough should rise a little bit more.
- Heat the oven to 450F. Place a pan with cold water in the stove to help create steam.- Bake the bread for 7 minutes, then turn down the heat to 410F and bake for another 35-30 minutes. Cover with foil if the bread begins to brown too quickly.


- I added a little bit of garlic oil and chili oil into my vegetable oil.
- Homemade pumpkin pure can also be used. I made the bread with canned and homemade pure, to be honest, I didn't taste the difference, but canned is a lot easier and more convenient.

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Posted on May 18, 2010 and filed under Recipe.