skip to main content




Click Shopping List key to Add/Remove item to your Shopping List

IREKS Pumpkin Bread Mix Make Up Instructions

Email Recipe         Download Recipe         Print Recipe


  • Mixing time: 2 + 6 minutes

  • Dough temperature: 26° C – 28° C

  • Bulk fermentation time: approx. 15 minutes

  • Scaling weight: 0.460 kg

  • Intermediate proof: none

  • Processing: round loaves

  • Final proof: 45 – 60 minutes

  • Baking temperature: 220° C, dropping to 200° C, giving steam

  • Baking time: approx. 30 minutes

  • Mould round like a pumpkin and use sesame and pumpkin seeds as a topping. Cut the dough piece from bottom to top 6 times at ¾ proof to give the pumpkin appearance. Then return to the fermentation chamber for the final proof.

Delivery across
UK & Ireland