Pumpkin and Colston Bassett Stilton Bread

 Ingredients for the Bread:

• 10g Fresh yeast
• 75g Water, tepid
• 135g Whole meal flour
• 155g White bread flour
• 100g Fermentation*
• 80g Colston Bassett Blue cheese
• 40g Pumpkin puree**
• 70g Grated carrot
• 3g Salt
• 15g Pumpkin seedsMethod for Fermentation

*Fermentation

170g Fruit juice with high sugar content (such as apple, pineapple, pear or grapefruit)
280g White bread flour
15g Fresh yeast

**Pumpkin Puree

100g Cooking pumpkin Olive oil
Salt
Pepper

Place the fruit juice in a warm place for 3-4 days prior to making the bread.
When the fruit juice has fermented, place all the ingredients into a freestanding mixer and, using the dough hook attachment, mix on low speed for 7 minutes until a smooth silky dough has been achieved.
Leave the dough in a warm place for 24 hours. After this, the fermentation will be ready to use.

Method for the Pumpkin Puree:

Peel and cut the pumpkin into small chunks, lightly coat in olive oil and season with salt and pepper. Place on a tray and roast lightly with no color until soft. Once cooked, leave to cool slightly then place into a jug blender and blend until smooth.

Method for the Bread:

Add the yeast to the water to dissolve. In a freestanding mixer with a dough hook attachment, place the two flours, fermentation, blue cheese, pumpkin puree and grated carrot into the bowl. Pour in the yeast and water

and mix on a low speed for 5 minutes. Then add the salt and mix on a medium speed for a further 1 minute. Remove the dough from the mixer bowl and place into a clean bowl and cover with a damp cloth. Leave in a warm place until the dough has risen by two thirds its original size.
Heat the oven to 220°c/425°F/gas mark 7.

Knock back the dough and shape it into one large loaf, or two small boules. Place on a baking tray lined with parchment paper and sprinkle the pumpkin seeds over the bread. Cover the bread with a damp towel and leave until it has risen by two thirds its original size.
Bake for 40-45 minutes. Allow to cool on a wire rack before slicing.

About Colston Bassett:

Operating as a farming co-operative, the milk sourced from local farms within a 1.5 mile of the Dairy in the Vale of Belvoir, Colston Bassett continues to make its cheese in the traditional way.