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Crusty Emmer Hokkaido Pumpkin Bread (Dairy, Egg free)

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© 2020 | | © 2020 |

This bread is deliciously aromatic and flavoursome with a softer, and moister crumb and SUPER crunchy crust. Besides being delicious, there is something so magical and comforting about a large slice of warm, freshly home baked bread with a thin layer of butter spread across the top. It's a joy making and eating this bread.
Emmer is the perfect flour when you enjoy a hearty and healthful bread that's packed full of earthy and nutty flavour. I guaranteed that you will be hooked for life. In addition to being one of the world’s oldest wheat varieties, emmer is also an excellent source of fibre, protein, magnesium and vitamins A, B, C and E. I usually order mine directly from the farmer and mill them at home.

  • 120 g Emmer flour (you can use whole spelt or Khorasan flour)
  • 280 g Plain flour
  • 10 g Salt
  • 400 g Hokkaido pumpkin puree
  • 15 g Fresh yeast
  • 100-150 ml Water
  1. Place flours and salt in the bowl of your stand mixer. Add in pumpkin puree and fresh yeast. Stir at a slow speed and slowly add in water as needed to form a soft, slightly sticky dough that pulls away from the sides of the bowl, 10-15 minutes.
  2. Turn the dough out onto the counter top, and shape into a ball. Return the dough to the bowl. Cover the bowl tightly with plastic wrap and let rise at room temperature until it doubles in size, approximately 1 hour.
  3. Once the dough doubles in size, punch it down to expel the gas. Cover the dough again and let it rest for about 5 minutes.
  4. Shape the dough into a round ball. Place it, seam side down, into a floured proofing basket. Cover with a clean kitchen towel. Let the dough proof at room temperature for approximately 40 minutes to an hour.
  5. Place an oven-proof casserole pan with a cover in the oven. Preheat the oven to 250C/480F fan forced.
  6. Turn the proofed bread out onto a piece of parchment paper, so the seam side up. Transfer the dough, parchment paper and all, into the casserole pan. Cover and bake at 230C/450F for about 40 minutes. Remove the cover and bake for a further 10 minutes until golden brown and crusty.
  7. Remove from the oven and transfer the bread on a cooling rack to cool completely. Wait at least an hour before slicing and serving. | © 2020 | | © 2020 | | © 2020 |


Iwona 5/12/20 06:37

Looks so amazing :) Thank you for the recipe :)

yonosoymillenium 5/12/20 09:19

¿que son esas bolitas rojas que tiene el pan? que interesante, que bien te se da la cocina

Evi Erlinda 5/12/20 10:03

This bread looks so good and flavorful!

Whats Cookin Italian Style Cuisine 5/12/20 10:27

This looks so light an fluffy I am not only a huge bread lover but Pumpkin is a big bonus for me!

Martyna 5/12/20 11:09

This bread looks delicious ;)

Tom 5/12/20 14:03

...pumpkin is a wonderful flavor of the season, keep a baking!

Kitchen Riffs 5/12/20 16:38

This looks great! Nice way to use pumpkin. :-) Thanks!

Ron 5/12/20 17:01

A lovely looking loaf Angie. Although I'm familiar with emmer flour, I've never baked with it. I've got Hokkaido pumpkin puree in the freezer and I know where to get the flour, so I will be baking this loaf...

Marissa 5/12/20 20:46

I bet this loaf tastes amazing! Such simple ingredients and love that you included pumpkin puree!

Nancy Chan 6/12/20 03:37

A beautiful bread. So far I have not tried bread baking but I love to eat bread.

savorthebest 6/12/20 05:39

Lovely loaf of bread, it has a beautiful crust Angie

Eva Taylor 6/12/20 11:16

What an interesting bread, I’m intrigued with the flour. It’s impressive that you mill your own flour.

Marianela Beauty Tips 6/12/20 12:49

It looks delicious. I would like to eat it. Thanks for sharing.
I hope you'll visit my blog soon. Have a nice day!

Tanza Erlambang 6/12/20 23:06

the last photo look so pretty....I believe the bread is delicious too....

Have a nice weekend

Liz That Skinny Chick Can Bake 7/12/20 01:13

You make such amazing bread, Angie! This seasonal loaf is another winner!!!

foodtravelandwine 7/12/20 01:14

What a delicious bread!....I vcan imagine it warm and with butter.....I love it!........Abrazotes, Marcela

Nammi 7/12/20 13:29

THat bread looks so good. I always learn some new flour or ingredient from you. Hope things are ok at your end, over here finally things are calming down at home.

Amy (Savory Moments) 7/12/20 15:44

An absolutely spectacular loaf of bread, Angie!!

SavoringTime in the Kitchen 7/12/20 21:52

What a beautiful loaf and I'm sure so seasonally delicious! The crunchy crust does it for me :)

Heidi | The Frugal Girls 7/12/20 22:42

You have wowed me again. Creating a heavenly pumpkin bread with a crispy crust really is magical!

Josiah - DIY Thrill 7/12/20 23:54

This bread is perfect for the holidays, thanks so much for sharing!

gluten Free A_Z Blog 8/12/20 03:08

I just drool when I visit your site. You are such a good baker and everything looks so good! Interesting flour!

Raymund 8/12/20 06:36

Such a wonderful bread, look at that crust!

Suja Manoj 9/12/20 14:14

Love the crunchy crust, bread looks super delicious.

Balvinder 10/12/20 04:11

This is something amazing!

Paula Montenegro 10/12/20 20:29

Beautiful loaf! I never used hokkaido pumpkin, so I can't wait to try this.

tigerfish 10/12/20 22:37

Moist inside, crusty crunch outside - love; Pumpkin puree in the bread mix- love; buttery spread on the bread - love. :D

Valentina 12/12/20 02:50

Hokkaido pumpkin is one of my favorite winter squash. This bread is gorgeous! Would love a slice right now -- right out of the oven. :-) ~Valentina

mjskit 14/12/20 23:50

You are so right that there is nothing better than warm bread and a slab of butter. Have never heard of emmer flour. Will have to check my online source that I've been buying flour from. The stores here are running low. A beautiful bread and I'm sure just as delicious a it looks.


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