Pumpkin Buchu Bread
A simple stovetop bread of earthy squash, rich allium and gentle spice.
Pumpkin Buchu Bread
Makes 1 loaf
This stovetop bread is an adaptation of my Stovetop Scallion Bread (here). The gentle sweet and earthy flavor of the squash adds complexity to the bread and helps it to stay moist and tender. The spices and sesame combined with the buchu known as garlic chives in English give a full garlic flavor heightened by the sweetness of the bread and a citrusy note from the coriander. The simple spread adds a creaminess that makes you think of eating a bagel with scallion cream cheese.
“Recipe Tips:
1. In place of the kabocha squash, any cooked squash can be used.”
Ingredients
Dough
200g (0.75 c) kabocha squash, cooked and mashed
4g (1 t) kosher salt
227g (1.75 c) AP flour
98g (0.75 c) whole wheat flour or AP flour
15g (1 T) dark brown sugar
4g (2 t) instant yeast
50ml (0.25 c) water
24g (2 T) butter, melted and cooled
Filling
1.5 T flour
1 T black sesame seeds
1 t kosher salt
0.75 t ground coriander
0.25 t ground black pepper
1/8 - 0.25 t ground Sichuan pepper - optional
36g (3 T) vegetable oil
170g (2.25 c) buchu, cut into 0.25 in lengths
Finishing
Spread made of 50/50 cream cheese and ricotta
Recipe Know-how
Dough
1. In a small bowl, combine the pureed squash and salt until the salt is dissolved.
2. In a large bowl, combine the flours, sugar and yeast.
Add the pumpkin puree into the flour mixing until a shaggy dough forms.
Add a little of the water if necessary to reach a shaggy dough.
Add the butter and continue to mix.
Add more water 1 – 2 t at a time as necessary to make a medium soft dough.
On a clean work surface, knead the dough for 10 minutes or until smooth.
Place in a lightly oiled bowl and allow to bulk ferment for 1 hour or until doubled in bulk.
Continue on with Step 3 while the dough ferments.
Fillings
3. In a small heat-safe bowl, combine the flour, sesame seeds, salt, coriander and ground peppers.
Heat the vegetable oil in a small pot until smoking.
Carefully pour over the flour mixture, stirring to combine.
Set aside to cool completely.
4. In a medium mixing bowl, toss the cut buchu with 1 t vegetable oil. Set aside.
Shaping
5. After resting, lightly coat the work surface with flour.
Roll dough into 48 cm (19 in) x 36 cm (14 in) rectangle.
Lightly add more flour as necessary to prevent dough from sticking.
Pour the oil mixture onto the surface of the dough.
Using the back of a spoon, spread the mix all the way to the edges, leaving a 1 in border along the top long edge.
Sprinkle the buchu on top, covering all of the oil.
Be sure to leave the top edge clear.
Gently press the buchu into the dough.
Starting from the bottom long edge, tightly roll the dough into a log sealing when you reach the end.
Gently stretch and even out the dough into a 56cm (22 in) log.
Beginning on the right side, coil the log into a flat loaf placing the end of the dough underneath the loaf.
Press everything together gently.
Cover the loaf with the mixing bowl and rest for 30 mins.
Baking
6. After resting, gently roll loaf into a 23 cm (9 in) circle.
7. Heat a large skillet over medium heat for 3 – 5 minutes or until evenly heated.
The skillet should have a tight-fitting lid.
Add 1 t of vegetable oil and heat for 30 seconds.
Gently lower the loaf into the heated pan. Reduce heat to medium-low. Cover and cook for 7 minutes.
Flip and cook another 7 minutes covered.
Flip again, cook covered 7 minutes.
Flip again, cook covered 7 minutes.
Check the temperature of the loaf, it should register 94 C / 200 F.
To test for doneness of loaf, gently tap across the surface. It should sound hollow.
If not fully cooked, allow to cook another 2 - 3 minutes on each side until finished.
Place fully cooked loaf, on a cooling rack. Cool to room temperature, at least 40 minutes before slicing.
If the loaf is not allowed to cool before slicing, it will be gummy when sliced.
8. Cut into wedges and serve.
