Pumpkin Dukkah Bread

© 2021 | https://ironrecipes.blogspot.com

https://ironrecipes.blogspot.com | © 2021 | https://ironrecipes.blogspot.com

Dukkah is traditionally a middle Eastern spice blend consisting of a mixture of herbs, nuts and spices. It is typically used as a dip with bread and olive oil. It can also be used to sprinkle the salads, top the soups and to season meat. Here I am using it as the filling and topping to dress up the pumpkin bread loaf. If stored in an airtight container in a cool, dry place, dukkah will keep for at least 1 month. So you might want to double the recipe and make enough to keep around.

	Dukkah
	100 g Hazelnuts, toasted and finely chopped 30 g Sesame seeds, toasted 1 tsp Coriander seeds 2 tsp Cumin seeds 1 tsp Whole black peppercorns 1 tsp Salt 1/2 tsp Ground ginger 1/2 tsp Ground cinnamon 2 tsp Ground turmeric

1. For the dukkah, spread the hazelnuts over a baking tray and toast in 180C/350F preheated oven for 5 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible. Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
   
2. Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
   
3. Place coriander, cumin and peppercorns in a dry frypan over high heat for 1 minute or until aromatic. Transfer to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the spices and salt to the hazelnut mixture and mix well.
   
4. Line a 30cmx12cm loaf pan with parchment paper.
   
5. Roll out the dough into a 24x35cm rectangle. Spread the peanut sauce over and sprinkle the dukkah, reserving a tablespoon for the topping, over the peanut sauce. Roll it up from the shorter end and pinch the sides together. Place the roll seam side up and use a sharp knife to cut the roll lengthwise in half along the seam. Tightly weave the two pieces together, leaving the cut sides exposed. Place it into the prepared pan.
   
6. Cover with a plastic film or kitchen towel and let rise until doubled for about an hour. Preheat the oven to 180C/350F. Sprinkle the top with the reser
   
   
   

   
   
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Pumpkin Dukkah Bread

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