1. Mash the pumpkin in a bowl, stir in the water then whisk in the yeast until dissolved. Mix in the yoghurt and olives, then add the flour, mahleb or cardamom, and salt and mix everything to a soft dough, adding more flour if the dough feels very sticky. (When you have cooked or grated vegetables in bread dough, the salt will draw moisture out and the dough will get even softer as it rises, so aim for a dough that's slightly firmer than you would normally make.)

2. Knead the dough until smooth on a floured (or oiled) surface then return it to the bowl and leave for about one hour somewhere warm until risen by half.

3. Then shape the dough into a stubby baton, brush with water, roll in the mix of seeds on a dinner plate then place on a baking tray lined with non-stick paper. Leave to rise for another hour, covered.

4. Heat the oven to 200C (fan-forced), score the dough with a blunt knife or scraper every 2-3 centimetres into portions but leave it bunched up close so they stick, then bake for about 40 minutes until a deep golden colour.

VIDEO: See a video of Dan making this lovely pumpkin loaf here.