How to make Sourdough Pumpkin Bread
This handmade rustic loaf is prepared with wholemeal flour, sourdough starter, and roasted pumpkin for a healthy and unique twist on the classic bread recipe.
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It's great toasted and served with nut butter, dips, and spreads, or enjoyed with a hearty soup.
Pumpkin is a great addition to baked goods, especially as a fat replacement.
Healthy Choices
Delicious and nutritious, pumpkin is also a healthy alternative to fats in baked goods.
Swap butter, oil, and cream with pureed pumpkin in your favourite recipes, like muffins, cakes, cookies, and even bread.
Tap below to discover our tasty pumpkin recipes!
Roast pumpkin chunks for 20 minutes at 200°C (390°F) and then blitz them into a puree.
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Combine the flours, salt, pumpkin, sourdough starter, and lukewarm water.
Knead for 15 minutes or until the dough is smooth and elastic.
Roll into a ball and leave to prove for four hours in a bowl covered with cling film.
Briefly knead the dough again, roll it back into a tight ball, and leave it to prove for another 3 hours in a banneton.
Turn the dough onto a floured bread baker dish, score the surface with a knife, and cover with the lid. Bake at 250°C (480°F) for 40 minutes.
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