I dont have any photos as the camera's battery went flat :S But the pumpkin bread was soooo great and tasted wonderful. it even had pumpkin flavour and was quite yellow.
Ingredients.
2/3 of a butternut pumpkin/squash chopped. seeded, peeled, boiled, drained and mashed.
500 grams of bread flour. (I used 1/3 cup of gluten glour which was approx 50g and made up the excess of weight with 100g spelt flour, 200g wheat wholemeal flour, 100g of white flour and made the rest up with rye approx 50g maybe a bit more.)
1 1/2 teaspoons instant yeast.
1/2 to 2/3 teaspoon salt
1/2 cup of buttermilk-extra incase dough is dry.
1 pinch nutmeg
1 pinch cinnamon (like 1/8 teaspoon each)
peppittas or pumpkin seeds to decorate.
Extra flour for kneading
1 egg beaten for egg wash.
Method.
Put the flours, salt and yeast in a large bowl. mix to distribute.
Make a well in the centre of the flour and add the mashed potato...still warm, the spices and the buttermilk. Mix to combine into a sticky ball. add extra buttermilk if too dry and add extra flour if too wet. it should come together into a sticky ball. it will be moist and sticky, but not difficult to handle.
Knead this for about 10-12 mins, keep flouring the bench as I found it was very sticky. After 8 mins or so it does become pliable and soft, but still sticks easily to your hands.
oil a bowl and leave it to rise for about 90 mins or until it doubles in size.
Fold a few times to give it some extra strength and leave it to rise again for maybe an hour.
Shape, cover in pumpkin seeds and let proof. It actually proofs quite fast, I think it is because of the sugars in the pumpkin and preheat the oven to 200deg celcius.
Slash the loaf and coat with egg wash. place in the oven and steam. keep spraying walls (or what ever your steaming habbits are) for the first 5 mins at 30 sec-1 min intervals.
Bake for about 45 mins.
Let cool.
We cut it when it was still warm and the crumb was still a tiny but sticky or moist but today it is fine. It really is a lovely bread. great with stuffed squash (thanks for the recipe jmonkey)
I will be making this again, and next time I will take a picture!
I hoipe who ever tries this they enjoy it. Myself and my dinner guests did!
thegreenbaker
Loaves and puppies have this in common, that more is invariably better, so long as you find good homes for them all. An attribute that doesn't hold for everything- mice and snakes are best in sedate groupings of no more than two or three, for example, and I suspect that even bunnies have their tipping point. (Nah, prob'ly not...) I had the remarkable good fortune to find myself handing out bread to nearly a dozen people this weekend. Since any home-baked bread is generally enough to inspire gratitude, I kept it straightforward with a basic all-white loaf and a 100% whole wheat. The wheat worked a treat (God I love that phrase.) The person it was earmarked for is of that rare breed who prefers his bread only a very little removed from the wheat field. I hybridized from recipes in Beth Hensperger's Bread Bible and King Arthur's 200th Anniversary Cookbook, and the dictates of what was in the cupboard. I added a quantity of cooked cracked wheat so as not to be accused of being wimpy, yet the crumb was so, well, edible, that I might've fallen short...oh, the cookies are a couple varieties of shortbread, and now watch carefully as I insult an entire people, I needed cookies of a British heritage, and when I searched for recipes what did I find but shortbread, ginger-nut biscuits, and something alluringly referred to as digestive biscuits... 
PAIN RUSTIQUE: PAIN RUSTIQUE: Today I made Hamelman's Pain Rustique and I'm very happy with it. It is creamy and delicious. Thanks TTonka and Susan. I made 3 loaves, one for my neighbor, one in a bread tin for my grandaughter (brushed with butter) and one for us. I will make this again for sure. I'm also going to finally buy Hamelman's book so I don't have to struggle to read the recipe from a pdf. By the way Susan my icons to enlarge the page go off when I go into the file. Who knows why. 
