Homemade Pumpkin Bread Recipe

🧂 Ingredients

• ½ cup lukewarm water
• ¼ teaspoon active dry yeast
• 1½ cups bread flour
• ¾ cup water (lukewarm)
• 1¼ teaspoon active dry yeast
• biga (as above)
• ¾ cup pumpkin puree
• ¾ tablespoon molasses
• 2¾ cups bread flour
• 1 cup whole wheat flour
• 1¼ teaspoon salt
• 2 tablespoons assorted seeds (optional)

Instructions

• 1 In a medium-large bowl add the water, sprinkle the yeast on top, let sit for 10
  minutes, stir to combine then add the flour and mix to form a sticky dough (if
  dough is too firm then add a tablespoon of water at a time). Cover the bowl and
  let sit at room temperature for 6-24 hours.
• 2 In a small bowl add the water, sprinkle the yeast on top, let sit 10 minutes,
  then stir together.
• 3 In a medium/large bowl whisk together the bread flour, whole wheat flour and
  salt.
• 4 In the mixing bowl add the biga and pumpkin, mix with the flat beaters on low
  speed to combine. Add the yeast mixture, continue to beat, add the molasses,
  combine well.
• 5 Add 3 cups of flour, start to knead with the dough hook on low speed, raise the
  speed #2, add the remaining flour a little at a time until it reaches a smooth
  elastic dough. Knead for 8-10 minutes, let the dough rest 10 minutes.
• 6 Place the dough in a lightly oiled bowl, turning to lightly coat the dough,
  cover and let rise 1 hour.
• 7 Fold the dough 3-4 times, shape it into desired shape (I halved the dough and
  made 1 loaf and 5 buns). Place the shaped dough into a lightly oiled and floured
  loaf pan, place the shaped buns on a parchment paper lined cookie sheet and let
  rise until almost doubled in size approximately 1-2 hours.
• 8 Pre-heat oven to 425F (220C).
• 9 If desired sprinkle seeds on top of the loaf and buns before baking, bake the
  loaf for 15 minutes, then lower the heat to 350F (180C) and continue to bake for
  15 minutes or until done. The buns will probably be done after the 15 minutes at
  425F. Immediately move to a wire rack to cool. Enjoy!

Nutrition Info