300g mashed pumpkin
560g bread flour
1.5 tsp instant yeast
1/2 tsp salt
40 ml honey
50g milk powder
60g softened butter
1 tsp of Charcoal powder
Place all ingredients except butter and 60g of flour into your stand mixer with the dough hook and start kneading into a rough dough. Add butter and continue kneading. If dough is too soft, slowly add some of the reserved 60g flour.
When you have achieved a nice smooth dough, round it up into a round ball and leave it in the mixer to proof until doubled in size.
Punch down and divide 3 portions of 250g each. There will be a balance of dough (I used it to bake 2 large burger buns). Take one portion of 250g dough and add the charcoal powder. Start kneading in until fully mixed into the dough. Roll out a portion of the plain dough to about the length of you pan. Do the same for the charcoal dough and place on top of the first dough. Take the remaining plain dough and roll that out too. Stack it on top of the charcoal dough. Now you have 3 layers of dough. Lightly press down and roll into a swiss roll, then use a rolling pin to roll it out again. Finally roll it back into a swiss roll and place into prepared pan.
Leave to proof for a 2nd time until doubled before baking in the oven for 45 minutes at 190C.
I used a pullman pan for this loaf.