Here’s a delicious recipe for Sourdough Pumpkin Sandwich Bread that combines the tangy flavor of sourdough with the richness of pumpkin. This bread is soft, flavorful, and perfect for sandwiches, toast, or even as a savory side with soups and stews.
Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup sourdough starter (active and bubbly)
- 3 1/2 cups bread flour (or all-purpose flour)
- 1/4 cup warm water (more if needed)
- 2 tablespoons honey or maple syrup
- 2 tablespoons olive oil or melted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon instant yeast (optional, for faster rise)
Instructions:
1. Prepare the Dough:
- In a large mixing bowl or the bowl of a stand mixer, combine the pumpkin puree, sourdough starter, honey (or maple syrup), olive oil, cinnamon, nutmeg, ginger, and salt.
- Add in the flour and mix until a shaggy dough forms. If the dough is too dry, add warm water, one tablespoon at a time, until the dough comes together. If using a stand mixer, knead with the dough hook attachment for 7-8 minutes. If kneading by hand, knead for about 10 minutes until the dough is smooth and elastic.
- If you’re using instant yeast, add it to the flour before mixing to speed up the rise.
2. First Rise:
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for 4-6 hours, or until doubled in size. If you added yeast, the rise will happen more quickly (about 1-2 hours).
3. Shape the Dough:
- Once the dough has risen, turn it out onto a lightly floured surface. Gently punch it down to release the air.
- Shape the dough into a loaf by flattening it into a rectangle, then rolling it up tightly from the short end. Pinch the seams to seal.
- Place the shaped dough into a greased 9×5-inch loaf pan.
4. Second Rise:
- Cover the loaf pan with a towel or plastic wrap and let the dough rise again until it has doubled in size, about 1-2 hours. If using yeast, this rise may take less time, around 30-45 minutes.
5. Preheat the Oven:
- Preheat your oven to 375°F (190°C) about 15 minutes before baking.
6. Bake the Bread:
- Once the dough has risen and is just above the edge of the loaf pan, place the pan in the oven. Bake for 35-40 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- If the top browns too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.
7. Cool and Slice:
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
Tips:
- Sourdough Flavor: For a more pronounced sourdough flavor, let the dough ferment longer during the first rise (about 8-12 hours) in the fridge.
- Pumpkin Flavor: The pumpkin flavor is subtle in this bread. If you want a stronger pumpkin taste, you can increase the pumpkin puree by 1/4 cup and reduce the water slightly.
- Storage: Store the bread in an airtight container or plastic bag at room temperature for up to 3 days. You can also freeze the bread for up to 3 months.
- Add-ins: For extra texture, you can fold in seeds (like sunflower or pumpkin seeds) or nuts into the dough before shaping.
This Sourdough Pumpkin Sandwich Bread is soft, slightly sweet, and perfect for fall sandwiches or toasted with butter. Enjoy!
