Stir in the active dry yeast, salt, sugar in lukewarm water. Keep aside until the yeast turns foamy. Meanwhile, take the all-purpose flour, wheat flour, pumpkin puree, crushed garlic cloves, dry parsley leaves, chilly flakes in a bowl.
Gradually add the foamy yeast, water, olive oil and turn as a soft dough. Arrange this dough in a greased bowl and keep in warm place for two hours until the dough doubles in volume.
Preheat the oven to 350 F and arrange a baking sheet over a baking tray.
Punch down the doubled dough.
Knead for a while with enough flour.
Grease a loaf pan. Arrange the dough in the greased loaf mould.
Bake for 15 minutes in middle rack.
Keep the oven temperature to 300 F and bake for 20 minutes until the crust turns brown.
Keep aside and let them cool completely.
Recipe courtesy: Priya Easy and Tasty Recipes
Bawarchi of the Week
Sapana Behl likes books and soft music, but it's cooking that is her passion. Her blog, Cooking with Sapana, features the best of vegetarian recipes.