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A super soft, cozy no-knead bread featuring pumpkin puree for moisture and sweetness, with a light, airy crumb and crispy crust achieved by a long slow rise and high hydration.

Ingredients

Scale
  • 2/3 cup pumpkin puree
  • 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. Combine 2/3 cup pumpkin puree, 1 cup warm water, 1 tbsp honey, 1/4 tsp active dry yeast, and 1 1/2 tsp salt in a large bowl and stir until blended.
  2. Add 1 cup of the flour, stir to combine, then add the remaining flour in two increments, mixing until no dry flour remains.
  3. Use your hands to gather and briefly work the wet, sticky dough until it becomes more cohesive.
  4. Shape the dough into a loose ball, cover the bowl tightly with plastic wrap, and let rise at room temperature for 12 to 18 hours until bubbly and more than doubled.
  5. Turn the dough out onto a clean, floured work surface.
  6. Take the far side of the dough, stretch it upward about three times its height and fold it over the center; repeat the stretch-and-fold on the right, near, and left sides.
  7. Flip the dough smooth side up and cup your hands around it, gently sliding it forward on the surface while rotating until it forms a tight, neat ball.
  8. Place the dough smooth side down into a well-floured banneton or a bowl lined with a heavily floured towel; cover and let rise 1 to 2 hours until puffed and nearly doubled.
  9. Preheat the oven to 425°F (220°C) with your Dutch oven and lid inside.
  10. Cut a piece of parchment to fit the bottom of the Dutch oven and lay it over your proofing basket or bowl.
  11. Place a cutting board over the basket or bowl, hold it firmly, and flip quickly so the dough lands on the parchment.
  12. Dampen your hands and rub the top of the loaf gently, sprinkle seeds over the surface and press them lightly to adhere.
  13. Score the top of the loaf with a sharp knife or bread lame.
  14. Carefully remove the hot Dutch oven from the oven and use the parchment to lower the loaf into the pot.
  15. Cover and bake 20 minutes, then remove the lid and bake another 20 to 25 minutes until the crust is deeply golden and the bread sounds hollow when tapped.
  16. Remove the bread from the Dutch oven and cool on a rack for at least 1 hour before slicing.

Notes

Use either canned pumpkin puree or homemade puree made from cooked pumpkin or winter squash. Do not use pumpkin pie filling as it contains added sugar and spices., If you do not have a Dutch oven, bake on a preheated baking stone or heavy baking sheet and create steam in the oven by placing a pan of hot water or spraying water after placing bread inside., You can bake in a loaf pan or make smaller loaves, but baking times and crust to crumb ratio will vary., For whole wheat substitution, replace about 20-25% of all-purpose flour; hydration and rise times may require adjustment., Store bread in a paper or linen bag for a crisp crust or an airtight plastic bag for a softer crust. Best enjoyed within a few days.

Nutrition

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