RECIPE STORY

Sourdough Pumpkin Bread

by

dairyfree
vegan
lowcalorie
lowfat
lowsugars
Did you know?

Pumpkin is a great addition to baked goods, especially as a fat replacement.

Step 1

Roast pumpkin chunks for 20 minutes at 200°C (390°F) and then blitz them into a puree.

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Step 2Part 1

Combine the flours, salt, pumpkin, sourdough starter, and lukewarm water.

Step 2Part 2

Knead for 15 minutes or until the dough is smooth and elastic.

Step 3

Roll into a ball and leave to prove for four hours in a bowl covered with cling film.

Step 4

Briefly knead the dough again, roll it back into a tight ball, and leave it to prove for another 3 hours in a banneton.

Step 5

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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