Pumpkin No Knead Bread Recipe
This super pillowy No Knead Bread is so simple to make: Just mix, wait, shape and bake. Add pumpkin and a few seeds and you’ll be a star baker in no time!
- 2/3 cup pumpkin pureé
- 1/4 tsp active yeast
- 1 cup warm water
- 1 tbsp honey
- 1 1/2 tsp salt
- 3 cups flour
- assorted seeds (for this loaf, plain shelled pumpkin seeds, white and black sesame seeds but use what you like)
1. Place pumpkin purée, water, salt, yeast, and honey in a large mixing bowl. Mix together well.
2. Add 1 cup of flour and thoroughly combine, repeat with 2 remaining cups of flour.
3. Reach into the bowl and mix well with your hands. Knead dough until it is smooth and elastic.
4. Tidy dough into a ball and cover the bowl with plastic wrap. Let rise 12 hours (up to 18 hours) until the dough has more than doubled and bubbles can be seen on the dough surface.
5. Carefully remove dough from the bowl and place onto a clean work surface.
6. Grab the side of the dough farthest away from you, stretch up (about 3 times the height of the dough) then fold over the dough. Repeat on the right side of the dough, the side closest to you, and finally the left side.
7. Flip over the dough ball so that the smooth side is on top. Cup your hands around the ball and slide it slightly forward on the countertop. Rotate, and repeat until the dough is a neat ball.
8. Carefully place the dough ball (smooth top facing downward) in a well-floured *banneton. Alternatively, line a medium bowl with a well-floured tea towel and place the dough ball in there.
9. Cover and let rise until doubled, approximately 1-2 hours.
BAKING YOUR BREAD
10. Place Dutch oven in your oven and pre-heat it to 425 F.
11. Cut a piece of parchment paper the size of the bottom of your Dutch oven. Place it over the basket (or bowl).
12. To remove bread from basket/bowl, place a cutting board over the parchment paper, grab the basket/bowl with your thumbs and flip the whole thing over using a quick motion.
13. Moisten hands with water and lightly rub over the surface of the boule. Scatter the seeds over the bread surface. You may need to press them in slightly.
14. Score the bread with your bread lame.
15. Remove hot Dutch oven from your oven and carefully lower the boule into the pot (by holding onto the parchment paper).
16. Cover and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes. Baking time may vary from oven to oven.
17. Remove bread from Dutch oven and place on rack to cool.
1) The temperature and humidity in your home will affect dough rising times.
2) Oven temperatures may vary. Mine runs hot so I bake at 425 F. If you have an average or cooler oven, try starting at 450 F then reducing to 425 F after you remove the lid.