It is always preferable (and more affordable) to use the seasonal produce, so I promise you that this wouldn't be the final pumpkin recipe. :-)) So please do bear with me with all my repetitious pumpkin recipes.
- 470 g Spelt #630 flour
©angiesrecipes
- 7 g Instant dried yeast
- 360 g Roasted butternut pumpkin puree
- 30 g Milk
- 30 g Maple syrup
- 80 g Walnut oil
- 1tsp Salt
- 80 g Mature sourdough starter
- 1 Egg white, well-beaten
- Poppy and sesame seeds
- In the bowl of your stand mixer fitted with a dough hook, stir together splet flour and instant dried yeast. Make a well in the center and add in the pumpkin puree, milk, maple syrup, walnut oil and salt.
- Mix on the slow speed until all the ingredients blended. Then increase the speed and knead on medium until dough forms. Now lower the speed, and gradually add in the sourdough starter and knead it into the dough, about 2 minutes. Increase the speed and knead until the dough is smooth and elastic in appearance. The sourdough starter here adds extra depth of flavor and moisture, and also speeds the fermentation slightly even in dough using the usual amount of instant yeast.
- Remove the dough from the bowl and shape into a ball. Grease the mixing bowl with a little walnut oil, return the dough ball, and cover with a plastic wrap. Leave it at room temperature for 1 hour or until it’s doubled in size. Turn out the dough onto a lightly floured work surface. Punch down the dough, knead briefly and cut into two 200 grams pieces and four 160 grams pieces.
- Shape two 200 grams of dough each into a round and place them in a loaf pan lined with a baking paper. Cover with oiled plastic wrap and proof for 45 minutes until doubled. To make the braid, form each of four 160 grams of dough into strands of about 25-cm in length, tapered so the center of each piece is thicker than the ends. Pinch the 4 strands together at one tapered end. Cross strand 1 over strand 3, strand 2 over strand 3, and strand 4 over strand 2. Repeat until you get to the end of the strands. Pinch all loose ends together. Now pinch two tapered ends together and place it into a 18-20 cm greased springform pan. Cover with oiled plastic wrap and proof for 45 minutes until doubled.
- Preheat the oven to 190C/375F. Once the dough has doubled, brush the tops of two loaves with well-beaten egg white and sprinkle the poppy or sesame seeds atop. Make a cross on the top of rectangular loaf and bake in the center of the preheated oven for 35 minutes until golden brown.
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112 comments:
That looks really amazing!
I agree it's always preferable and affordable to use seasonal produce! I just got my new loaf pan and looking for a great recipe for bread. I'm not a big fan of sourdough. Just wonder if I can substitute sourdough starter to AP or bread flour..
I am all about using seasonal produce...and this bread looks just amazing! I wish I had a slice with me now. I love the thought of using butternut squash. It sounds just delightful. Thank you for sharing.
Absolutley gorgeous!
Amazing is the word Angie..u rock girl!
US Masala
the cheescakes the bread ----aghhhhhh I am falling behind - these look great Angie.
Wow, all your breads always come out so lovely! This one looks really healthy and delicious, and I love the seeds on top!
Droolz! The picture of bread is lovely and tempting!
wow,angie,such a perfect color,gorgeous pumpkin bread!and perfect pics!
OMG!!!....your making my life very difficult!!!.....How would I choose to make for Thanksgiving?....everything is so so so delicious!!....Abrazotes, Marcela
absolument magnifique une très belle couleurs
ça doit être délicieux bravo
bonne soirée
Hi Angie, you're right seasonal produce is the way to go. This is interesting. I love sourdough bread, with pumpkin? I'm sure it taste wonderful. This is a must make for me. Thank you for sharing the recipe.
This bread is GORGEOUS! Don't worry I will never tire of pumpkin recipes!
This bread is so fluffy and warm. The color is sunshine.
That is one stunning bread...Holly smokes, and did I mention that I adore pumpkin :)
this bread looks great especially the color, nice.
Great looking bread...;)
That looks fabulous!!!
Great looking bread! The color and the flavors! Walnut oil, Maple and pumpkin! Delicious!
what a beautiful bread!
The Peach Kitchen
peach and things
blowing peachkisses
Mmm I love sourdough! I would love to try this spin on my favorite bread..I also love that you added poppy seeds. Really beautiful picture!
delicious bread the poppy seeds looks good
More pumpkin & squash recipes coming up soon! And these bread look fantastic. Have fun!
Kristy
Pumpkins is in season here too! Your bread is so orangey, love it!
Beautiful loaves!
This pumpkin bread looks gorgeous! You better keep giving us pumpkin recipes-can't get enough of this time of year & this ingredient.
mmm, i want to take a bite..
YUM! Your pictures are so amazing! It's almost like I can reach right in and grab some.....oh how I wish I could :)
Sounds so good! I think I'll give this a shot :)
Delicious bread I would say! So perfect ya! :D
these looks wonderful and fresh! i could even believe that i smell the bread from here! :D pass me a loaf please...
wow what a great bread and love the color you will get a smile at my next post living in Germany
Wow wow wow the texture and pictures are just perfect..looks so sos os delicious angie.
Luv the poppy seeds garnished.....perfect bread u've got!
I love pumpkin bread and your adaptation looks delicious! I've never made a sourdough or a spelt bread, but this looks like the recipe to start with for sure :)
@Tanantha @ I Just Love My Apron
If you don't want to use sourdough, then leave it out. It's unnecessary to substitute with flour.
Beautiful looking bread...you are such a great baker Angie!
Wonderful pumpkin bread :) Thanks for sharing the recipe .
LOOKS VERY DELICIOUS:)
This looks soooooooooo good! There is nothing l like more than the smell of fresh bread. :D
*kisses* HH
Wowwww makes me drool, prefect baked bread..
wow..perfect and spongy dear...love the colour..
The loaves look so bright, I need a pair of sunglasses : )!
Mmmmm....perfect loaf! I love it. Angie, have you heard of einkorn flour....nutritious like spelt flour. You can get that in Germany. Looks like it's not found here.
looks fantastic!
Toll gelungen. Wunderschön anzusehen. Würde gerne wissen wie das duftet.
I have never madebread with pumpkin, love the color ad looks so so good.
The colour is so pretty!
Beautiful bread..perfect fall bread
Gosh, Angie! These loaves look perfect. I want to rip off a piece of that boule and spread butter on it;) Once I'm moved, I'm going to do a sourdough starter. So I'm going to bookmark this!
Looks fluffy and nice!
Don't worry, you won't be the only one with repetitious pumpkin recipes, I will have plenty of my own and may borrow some of yours, too! This bread looks good... although I am still hesitant to make bread without the help of a bread maker, ha!
Great job. I have yet to use spelt. I love the recipe.
Gorgeous breads, Angie! It's unbelievable how light and fluffy the texture looks to be.
Your pumpkin bread looks so good! I must get this spelt flour!
You certainly know how to warm up an autumn eve - I'll take them all. Were you offering?
I love the color, and the poppy seeds on top look great!
You have no idea how excited I am for pumpkin! I want this NOW.
Had been craving for some pumkin less creamy delicacy, found one now!
I was so excited to see my grocery store put out fresh pumpkins since I'm planning to use them to make pumpkin puree for some desserts I have in mind. When I back back the other day the pumpkins were all gone. I do hope they'll be back soon. =)
This bread sounds (and looks, of course) delicious!
Wow...thats some good looking bread....I never would have thought of pumpkin, I love it....and spelt, it just gets better and better! Thanks for such a wonderful seasonal recipe.....your house must have smelled heavenly while it baked!
this bread looks really beautiful! stunning pictures as always!
Fall is here and so is pumpkin. I am looking for some pumpkin recipe to bake and I just love your sourdough bread. I just love the vibrant color and the softness of the bread.
beautiful bread, yummy
Angie, this is a truly unique bread recipe. I can't wait to try it...really!
orange coloured bread, looks lovely, by the way, your advice on the brandy , I dont use alcohol at all :) but thanks for getting back with me :)
Don't worry about it Angie - I've been on a pumpkin binge myself of late and this is reflected in my blog posts, though there really have been a lot of pumpkin recipes popping up in the blogosphere :D
I love bread and you know I love all squash so I love this! Now I have to seek out spelt flour and try it!
Beautiful pumpkin bread. Love pumpkin and look forward to more pumpkin recipes. :)
What a great recipe to kick off fall season!!
Gorgeous bread and such sweet colour!
Angie your pumpkin bread is so perfect for the season!
I love the way you shaped the round bread!! This bread looks delicious!! It looks so soft =) I've never had sourdough, but this is definitely different to most sourdough breads I've seen- it looks really good!
oh gal!!! i loved it..beautiful recipe
Looks delicous! Cant wait to see more of your pumpkin recipe! Have a great day!
brilliant!!! just perfect angiee!! wish mine turns out this perfectly.. will give a try.. love the pumpkin orange color... beautiful!!
This is such gorgeous, gorgeous bread! I can only imagine how lovely it tastes. :)
I so want to make a pumpkin bread after seeing this :-)
I couldn't have enough pumpkin recipes...this is the best time of the year for it since it's seasonal and we've missed it all year! The texture looks lovely on this bread and beautiful crust.
No reason to stop posting pumpkin recipes. The season is just beginning here. I wish I were your neighbor.
your bread or baking products always make drooling!! one word ,beautiful!!
That looks delicious!
I have always wanted to try a sourdough starter, but have always feared it...these look amazing..more pumpkin recipes, love it
sweetlife
I have no problem with repetitious pumpkin posts! I LOVE it!
I have an amish bread starter, would that work? I'm planning to make cornbread with it today but I'm always looking for ideas for what to make with it. Thanks!
@Debbi Does Dinner Healthy
I believe it will work!
Angie...the fact that you used roasted butternut alone has me 99% convinced how amazing this bread must be! The maple syrup brought it right over the top for me ;o))
Have yourself a fab day,
Claudia
Love the color! Looks very soft and it's healthy too. Can I use wholewheat flour to replace spelt flour? Thanks!
This looks delicious. I'm starting to bake with more non-wheat flours, so perhaps I can give this a try soon. Beautiful photos!
Oh my, what a brilliant idea. Here in SF we get sourdough to our hearts content, but rarely have I seen it used to make such a creative and versatile bread. Love this idea.
Angie!.... I adore spelt and pumpkin! You are such an amazing cook and baker! I wish you were closer to my home so I could invite myself over for fresh bread with jam and tea! Love the recipe ~ Megs
This bread looks so Pretty!
Ha! I really like your Robert Frost quote above - hilarious! Angie, you seriously never cease to amaze me...is there ANYTHING you can't do???? How do you bust out these incredibly creations? Your bread looks so soft, airy and light....I could easily toast one of those slices up and lather it up in some creamy butter. Yummy! What an inspiration!
Oh how I've missed you recipes Angie! This sounds soooo good!!
I also do a similar recipe but I don't put sourdough ! very interesting !
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