Spiced Sourdough Pumpkin Bread (Fall Favorite)
This pumpkin bread is perhaps my new favorite recipe: it is moist, super fluffy, has a great color and a nutty taste thanks to the pumpkin. The dough is quick and easy to make: it requires no kneading and only needs to be stretched and folded once. What's more, the bread contains no yeast and is only leavened with sourdough.
Ingredients
- 150 g whole grain rye flour freshly ground
- 475 g wheat flour brown flour or type 1050
- 370 g water
- 200 g Pumpkin Cooked until soft and cooled
- 100 g sourdough starter
- 2 tsp. salt
- 2 tsp. bread spices
Instructions
Day 1
- Peel the pumpkin if necessary, cut into large pieces and cook in a little water until soft. Leave the pumpkin to cool and either mash with a fork or puree* with the water for a particularly homogeneous paste.
- Mix* the pumpkin with all the other ingredients to form a dough. Cover the dough and allow to rest at room temperature for four to five hours or until the volume has increased significantly. Stretch and fold once after 30 minutes.
- Line a proofing basket* with a floured cotton or linen cloth. Shape the dough into a round and place it in the proofing basket* with the seam facing down. Cover the dough with a cloth and place in the fridge overnight.
Day 2
- Preheat the oven to 250 ℃ using a baking stone* and a steam tray consisting of a stainless steel oven dish* and lava stones*.
- Reduce the heat to 230 ℃, turn the bread out onto the baking stone* and score with a baker's knife*. Then bake for 20 minutes with steam. After 20 minutes, let the steam escape and reduce the heat to 200 ℃. Bake the pumpkin bread for around 30 minutes.