Turkestan Pumpkin Bread
This Turkestan pumpkin and flax seed bread originated in the Uyghur region. Beautifully rustic and super healthy whole wheat bread.
Marthinus StrydomThe Story
Turkmen cuisine, the cuisine of Turkmenistan, is similar to that of the rest of Central Asia. Plov (pilaf) is the staple, everyday food, which is also served at celebrations. It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven. Manti are dumplings filled with ground meat, onions or pumpkin. Shurpa is a meat and vegetable soup. A wide variety of filled pies and fried dumplings are available in restaurants and bazaars, including somsa, gutap (often filled with spinach), and ishlykly. These are popular with travelers and taxi drivers, as they can be eaten quickly on the run, and are often sold at roadside stands. Turkmen cuisine does not generally use spices or seasonings, and is cooked with large amounts of cottonseed oil for flavor.
Subscripe to my Facebook page.
Subscripe to my Youtube channel.
© All recipes are copyright protected by TheCultureCook.com unless the recipe was adapated from another source. All recipes are uniquely crafted and adapted by TheCultureCook.com. Copyright of some or all of the text reside with the original author.
Ingredients
Method
- In a container, combine water, yeast, salt, oil, and sugar.
- Add flour, stir briefly to moisten with a wooden spoon. Add pumpkin seeds and flax seeds. Stir until evenly combined and no dry flour remains.
- Knead in the bowl for around 5 minutes. You don't need to knead as much as normal dough.
- Cover with a loose lid. Let rise to double in volume in a warm area.
- Divide the dough into 3 balls. Shape the bread by stretching and tucking the dough.
- Place each loaf into a container or banneton. Cover with plastic, leaving enough space for the rising of the dough. I use a plastic grocery store bag.
- Refrigerate overnight, or store the dough in the fridge for up to two weeks.
- Preheat oven to 230 c and place a cast iron pot in the oven. Pot must have a lid. I use a tagine.
- While your oven preheats, wet your dough by brushing or misting with water. Sprinkle on pumpkin seeds and flax seeds, and top by sifting some flour through a mesh sieve. Score with a pattern of choice with a sharp knife, making cuts 1-2 cm deep.
- Bake for 20 minutes, remove the lid, and bake for an additional 20 minutes.
- Cool on a baking rack.
