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1
Add pumpkin to a large pot of boiling salted water.
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2
Simmer until soft and completely cooked, about 20 minutes.
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3
Drain pumpkin, reserving liquid.
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4
Mash pumpkin and puree in blender or food processor.
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5
Allow pumpkin puree and reserved liquid cool to lukewarm.
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6
Sprinkle yeast into 1/4 cup of reserved liquid (if you're using canned pumpkin puree, use water instead).
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7
Let stand for 5 minutes.
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8
Add honey.
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9
Stir to dissolve.
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10
In a large bowl, combine flour and salt.
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11
Make a well in the centre.
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12
Pour in yeast mixture.
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13
Add pumpkin puree.
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14
Mix in flour gradually to make fairly firm, coarse, sticky dough.
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15
If it's too dry, add a little bit of the reserved liquid.
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16
Place dough on a lightly floured work surface.
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17
Knead until very smooth, silky and elastic (about 10 minutes).
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18
Place dough in a clean bowl, covering with a dish towel.
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19
Let rise until doubled, about 1 1/2 hours.
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20
Punch dough down.
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21
Let rest for 10 minutes.
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22
Shape dough into a round loaf.
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23
Place on a lightly greased baking sheet.
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24
Cover with a dish towel.
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25
Proof until doubled, about 1 hour.
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26
Beat together egg yolk and milk and pinch salt.
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27
Using a pastry brush, brush dough with egg glaze.
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28
Sprinkle pumpkin seeds on top.
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29
Bake in preheated 425 F oven for 40 minutes, until bread is golden and sounds hollow when you tap it underneath.
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30
Cool on a wire rack.
