Print

Print Recipe

A soft, pillowy, no knead bread infused with pumpkin purée and topped with assorted seeds, perfect for fall baking with a long, slow fermentation to develop flavor and a crusty exterior.

Ingredients

Scale
  • 2/3 cup pumpkin purée
  • 1/4 tsp active dry yeast
  • 1 cup warm water
  • 1 tbsp honey
  • 1 1/2 tsp salt
  • 3 cups all-purpose flour
  • assorted seeds for topping (e.g., plain shelled pumpkin seeds, white and black sesame seeds)

Instructions

  1. In a large bowl combine 2/3 cup pumpkin purée, 1 cup warm water, 1/4 tsp active dry yeast, 1 tbsp honey, and 1 1/2 tsp salt; stir until smooth and combined.
  2. Add 1 cup flour and mix fully, then add the remaining 2 cups flour and mix until no dry flour remains.
  3. Use your hands to work the dough until it is smooth and slightly elastic, noting the dough will be wetter and stickier than typical sandwich dough.
  4. Shape the dough into a ball, cover the bowl tightly with plastic wrap, and let rise at room temperature 12–18 hours until doubled and bubbly.
  5. Turn the dough out onto a lightly floured surface.
  6. Stretch the far side of the dough up a few times its height and fold it over; repeat the stretch-and-fold on the right, nearest, and left sides.
  7. Flip the dough so the smooth side is up, cup your hands around it, and slide it forward on the counter while rotating to form a tidy round boule.
  8. Place the shaped dough smooth side down into a well-floured banneton or a bowl lined with a floured tea towel.
  9. Cover and proof the loaf until doubled in size, about 1–2 hours.
  10. About 30 minutes before baking, place a lidded Dutch oven in the oven and preheat to 425°F (220°C).
  11. Cut a piece of parchment paper to fit the bottom of the Dutch oven and place it over the basket or bowl holding the dough.
  12. Flip the basket or bowl onto the parchment to release the dough.
  13. Slightly wet your hands and gently brush the surface of the dough, sprinkle seeds over the top, and press them in lightly.
  14. Score the top of the dough with a sharp knife or bread lame.
  15. Carefully lift the parchment with the dough and place it into the hot Dutch oven, cover, and bake for 20 minutes.
  16. Remove the lid and bake an additional 20–25 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.
  17. Remove the bread from the oven and cool on a rack until the crumb is set before slicing.

Notes

The recipe requires patience due to the long 12–18 hour fermentation which develops flavor and gluten naturally without heavy kneading., You can refrigerate the dough during the long rise for cold fermentation to deepen flavor; let dough warm before shaping and final proofing., Variations include adding herbs (rosemary, sage), cheese, chopped olives, or nuts (walnuts, pecans); adjust flour or water as needed if adding wetter ingredients., To keep crust crisp, store bread in a paper or linen bag at room temperature; for softer crusts or longer storage, use an airtight plastic bag but consume within a few days., If no Dutch oven is available, use any heavy, lidded pot, or create steam with a baking stone and pan of boiling water or cover with an inverted roasting pan during baking.

Nutrition

Find it online: https://margorecipes.com/no-knead-pumpkin-bread-2/