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.
Health
Time
8h 20mCost
193 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
10
Pumpkin is a great addition to baked goods, especially as a fat replacement.
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.
| Peeled Raw Pumpkin | 390g |
|---|---|
| Extra Virgin Olive Oil | 1tbsp |
| Wholemeal Bread Flour | 150g |
| White Bread Flour | 270g |
| Salt | 5g |
| Sourdough Starter | 175g |
| Lukewarm Filtered Water | 100mL |
Combine the flours, salt, pumpkin, sourdough starter, and lukewarm water.
| Peeled Raw Pumpkin | 390g |
|---|---|
| Extra Virgin Olive Oil | 1tbsp |
| Wholemeal Bread Flour | 150g |
| White Bread Flour | 270g |
| Salt | 5g |
| Sourdough Starter | 175g |
| Lukewarm Filtered Water | 100mL |
Knead for 15 minutes or until the dough is smooth and elastic.
| Peeled Raw Pumpkin | 390g |
|---|---|
| Extra Virgin Olive Oil | 1tbsp |
| Wholemeal Bread Flour | 150g |
| White Bread Flour | 270g |
| Salt | 5g |
| Sourdough Starter | 175g |
| Lukewarm Filtered Water | 100mL |
Roll into a ball and leave to prove for four fours in a bowl covered with cling film.
| Peeled Raw Pumpkin | 390g |
|---|---|
| Extra Virgin Olive Oil | 1tbsp |
| Wholemeal Bread Flour | 150g |
| White Bread Flour | 270g |
| Salt | 5g |
| Sourdough Starter | 175g |
| Lukewarm Filtered Water | 100mL |
Briefly knead the dough again, roll it back into a tight ball, and leave it to prove for another 3 hours in a banneton.
| Peeled Raw Pumpkin | 390g |
|---|---|
| Extra Virgin Olive Oil | 1tbsp |
| Wholemeal Bread Flour | 150g |
| White Bread Flour | 270g |
| Salt | 5g |
| Sourdough Starter | 175g |
| Lukewarm Filtered Water | 100mL |
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.
| Peeled Raw Pumpkin | 390g |
|---|---|
| Extra Virgin Olive Oil | 1tbsp |
| Wholemeal Bread Flour | 150g |
| White Bread Flour | 270g |
| Salt | 5g |
| Sourdough Starter | 175g |
| Lukewarm Filtered Water | 100mL |
In this bread baker, the lid traps the steam from the bread giving you that lovely, golden, and crunchy crust.
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