Loading...
This recipe comes from Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Zoë FranÇois.
Difficulty: Easy
Servings: 3 loaves
Prep Time: 5 minutes Cook Time: 45-50 minIngredients
1 cup pumpkin puree
2 cups lukewarm water
1 1/2 Tablespoons yeast
1 Tablespoon kosher salt
5 Tablespoons unsalted butter, melted
1/3 cup honey
1/2 cup old-fashioned oats
3/4 cup whole wheat flour
3/4 cup rye flour
4 cups unbleached all-purpose flour
Directions
Simply stir the above ingredients together and let ‘rest’ on the counter for 2 hours.
After 2 hours, it’s either ready to form into a loaf (this recipe makes 3 loaves, but they don’t have to be baked at the same time) or stick in the refrigerator. With this recipe, I usually refrigerate it, as the dough is very sticky and hard to work with if you don’t. However, if you choose to bake now, grab a ‘cantaloupe-sized’ piece of the dough, dust it with flour, shape it into a ball as you stretch the dough down around to the bottom on all sides. Place this ball in a lightly greased nonstick loaf pan. Let it ‘rest’ again. If you’re using un-refrigerated dough, rest time is only 40 minutes. If it’s refrigerated, let it rest for 2 hours.
Bake at 350 for 45-50 minutes.
Categories: Breads, Yeast Breads
Tags: no-knead
Submitted by: citygirlfarming on February 9, 2011
Ross says:
I have an abundance of pumpkin so I will try this soon. Did the original recipe list baker’s percentages?
On February 10, 2011 at 3:13 pm
Kerrie says:
Ross,
In this first book, they use the ‘scoop and level’ method. I think in the 2nd book, they have both dry measuring and weighing…and they have a similar recipe as this on in there (based on my foggy memory!)
On February 10, 2011 at 3:50 pm
Ross says:
I am making this bread today(as in right now). I have some pumpkin that I home canned that works out to be just right for the puree and the water. I am following the recipe closely and at present it is mixed and waiting for noon when it wil be time to shape it and bake it.
This falls into the catagory of the “no-knead” bread recipes without the dutch oven.
On February 19, 2011 at 10:06 am
Ross says:
I made this yesterday and I was pleased with it. Today I took two loaves to church and put them out for the coffee hour. They were well received and completely consumed.
On February 20, 2011 at 1:02 pm
Kerrie says:
Yay! I’m glad it worked out. I LOVE the simplicity of this kind of bread making. I’m addicted! 🙂
On February 20, 2011 at 2:44 pm