📖 Recipe
Whole Grain Pumpkin Yeast Bread
Servings: 1 loaf
Ingredients
- 1 ½ cup whole wheat flour
- 1 ½ - 1 ¾ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ginger
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- ¼ cup brown sugar
- 2 teaspoons yeast
- 1 tablespoon vegetable oil
- 1 cup pumpkin puree
- ½ cup water (original recipe called for ¼ cup water. This made my dough like a brick. ½ cup is a guess of how much water the dough needs)
Instructions
- To make with a stand mixer: Combine all ingredients in your stand mixer and mix with the dough hook on medium until dough is soft and sticky, adding more water as necessary. I would guess this would take about 6 minutes.
- To make this dough by hand (which is what I did): Mix together dry ingredients (using the lesser amount of flour) in a large mixing bowl, and then stir in wet ingredients until a dough forms. If a dough doesn't form, add more water, a tablespoon at a time, until you can handle the dough. Once you're done working the dough, it should be soft and sticky, so don't be afraid of adding more water. (The original recipe called for ¼ cup water, which was woefully inadequate. ½ cup is a guess of how much water the bread needs.)
- Knead by hand until dough is soft and sticky. I usually do this in the work bowl to keep my workspace cleaner. I would guess this may take 10 minutes. (Mine took much, much longer due to water issues.) Add more water or flour as necessary.
- Scrape into an oiled bowl, cover, and let rise for about 45 minutes. It will be puffy, although perhaps not doubled.
- Turn dough out onto a floured or lined surface and pat the dough into a rectangle. To create a loaf, fold the dough into a trifold, pinching the seams into the dough after both folds to increase the surface tension. Repeat if necessary to get good surface tension; I often do. Place in a greased 9x5 inch loaf pan (affiliate link) and cover with plastic. Let dough rise for about 1 hour, until the dough has risen 1 inch above the top of the loaf pan.
- Remove plastic and bake at 350F for 45-50 minutes. The bread will be 190F if you take its temperature. Remove loaf from pan immediately and cool on a rack completely before slicing.
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