Pumpkin Boule with Cardamom and Chia Seeds

This is a perfect yeast bread for Autumn, so soft, chewy and flavourful with cardamom, yoghurt and chia seeds. With a beautiful golden pumpkin crumb and light texture this yeast bread goes really well with soups and dips, also perfect for sandwiches.
This recipe, inspired by Dan Lepard's Pumpkin Bread Recipe, is easy, versatile, and perfect for your holiday table. The original recipe called for green olives, which I omitted, instead I used some chia seeds in the dough. You can use nuts or sundried tomatoes if you prefer.

1/2 Pumpkin, peeled and cut into 4cm pieces
165 ml Warm water
1 tsp Instant yeast
100 g Thick plain yoghurt
1.5 tbsp Chia seeds
400 g White bread flour, extra if needed
10 Whole cardamom, (green or black) crushed
2 tsp Pink himalaya salt

Cook pumpkin in a steamer over a saucepan of simmering water for 20 mins or until tender. Set aside to cool completely. Measure 150 grams of pumpkin into a bowl and use a fork to coarsely mash. Save the rest for other use.
Stir in the water then whisk in the yeast until dissolved. Mix in the yoghurt and chia seeds, then add the flour, crushed cardamom, and salt and mix everything to a soft dough, adding more flour if the dough feels very sticky. (When you have cooked or grated vegetables in bread dough, the salt will draw moisture out and the dough will get even softer as it rises, so aim for a dough that's slightly firmer than you would normally make.)
Knead the dough until smooth on a floured surface then return it to the bowl and leave for about one hour somewhere warm until risen by half.
Dust a proof basket liberally with flour. Shape the dough into a boule. Place the boule, with the seams up, into the basket. Cover with a clean kitchen towel and leave to rise for 45-60 minutes.
Heat the oven to 200C (fan-forced)/400F. Turn the proofed boule onto a baking pan lined with baking paper. Score the dough as you like. Bake for about 40 minutes until nicely golden brown.