Description
A delicious and slightly sweet pumpkin sourdough bread with a soft crumb and crisp crust.
Ingredients
Scale
- 300g bread flour
- 100g whole wheat flour
- 150g pumpkin puree
- 100g active sourdough starter
- 200g water
- 10g salt
- 20g honey or maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Mix all ingredients in a large bowl until combined.
- Let the dough rest for 30 minutes.
- Knead the dough for 10 minutes until smooth.
- Cover and let rise for 4-6 hours at room temperature.
- Shape the dough and place in a proofing basket.
- Let it proof for 1-2 hours or overnight in the fridge.
- Bake at 450°F (230°C) for 30-35 minutes with steam.
- Cool on a wire rack before slicing.
Notes
- Use pure pumpkin puree, not pie filling.
- Adjust water if the dough feels too dry.
- For extra flavor, toast the spices lightly before adding.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pumpkin sourdough bread, homemade bread, sourdough recipe