If you can find a heirloom Jarrahdale Pumpkin for this seasons baking you will not be disappointed. You will recognize it by its unique blue-green skin. It has a deep orange flesh that is perfect for pies. It has a mild, nutty, sweet flavor and is not stringy inside at all. It is actually a winter squash, Cucurbita maxima, an Australian heirloom.
1/2 cup warm water
2/3 cup warm milk
2 tbsp organic sunflower oil
2 farm fresh eggs room temperature
1 1/2 cups pureed fresh pumpkin
5 1/2 cup organic unbleached flour
1 cup organic wheat bran
4 1/2 tsp active dry yeast
1/2 cup brown sugar
2 tsp salt
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/2 cup organic plump golden raisins
2 tbsp flax seed plus extra for topping
3 tbsp raw organic sunflower seeds
In a small mixing bowl, combine the water, milk, oil, brown sugar and raisins. Microwave for 2 minutes. Set aside and allow raisins to soak. Stir to make sure sugar has dissolved.
In a large mixing bowl, combine flour, wheat bran, yeast, flax and sunflower seeds, salt and spices, Whisk together well.
Place dough hook on mixer with dry ingredients first. Add your small bowl of liquid ingredients and begin mixing on 2nd speed, add eggs and pumpkin and continue on 2nd speed until well combined. The dough for this bread is very sticky. It allows for the bread to be moist and fluffy. Oil a bowl and place dough and cover to let rise in a warm place until double in bulk.
On a well floured surface pour out dough and divide in half. Work out gas bubbles and roll into a good square and then roll up into a loaf to place in your pans. Brush the top with egg white and sprinkle on flax seeds. Makes two loaves. Cover and let rise about an hour. Bake at 375 degrees for about 40 to 50 minutes. You can tell if your bread is done when you turn it out of the pan and you tap on the bottom of the loaf and it sounds hollow.