Ingredients
cooking oil spray to grease
2 cups diced pumpkin
2 cups bakers flour
1 cup water
1 cup wholemeal flour
2x 7g sachets instant dried yeast
2 tsp fine salt
2 cloves garlic, minced
2 cups tomato pasta sauce
1 bunch basil, leaves picked
250g provolone cheese, grated
1/2 cup finely grated parmesan
Method
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Preheat oven to 220 degrees Celsius fan forced, 240 degrees Celsius, conventional. Grease two 20x10cm loaf pans nd line with baking paper, extending 3cm above edge. Put pumpkin in a steamer basket nd set over a saucepan of simmering water. Cook for 15 minutes, until softened. Set aside to cool.
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Combine pumpkin, baker's flour and water in the bowl of an electric mixer. Beat on medium speed with paddle attachment for 5 minutes. Change to dough hook, add wholemeal flour, yeast, salt and garlic, then mix on low speed for 5 minutes, until a smooth dough forms. Cover with plastic wrap and set aside for 1 hour, until doubled with size.
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Divide dough in half, then roll out one portion to a 30x20cm rectangle. Spread with one-quarter of the pasta sauce, leaving a 10cm border on all sides. Scatter with one quarter each basil and cheeses. Fold short edges over to meet in the centre, then repeat with another one quarter of each ingredient. Fold in half again, bringing in new short edges and pinching ends together. Fold into thirds to make a loaf shape. Place in one prepared tin. Repeat with remaining dough and filling. Cover loosely with greased plastic wrap, then set aside for 45 minutes.
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Remove wrap, mist with water, then bake for 5 minutes. Reduce heat to 180 degrees Celius fan-forced (200 degrees conventional), then bake for a further 35-40 minutes, until crunchy on top and beginning to darken on the edges. Cool on a wire rack.
