Yep, I’ve heard that it’s not October any more, but since packed pumpkin puree is available all year round, I figured I’d share this recipe for whole grain spelt pumpkin sourdough bread. And never mind that the daffodils are about to poke through the ground.
I love love love rustic breads made with whole grains only – toasted crisp in the morning with a big pat of fresh butter. Nutrient dense, full of fiber and easily digestible because of natural fermentation, a slice of real whole grain bread keeps me cravings-free until the next meal. This rye spelt sourdough is one of my staples. If you are feeling old-World-adventurous, you can check out my 100% rye sourdough.
Pumpkin is for Pretty
The reason for using pumpkin is to add pretty color and additional nutrients. I think the appearance of food is important, and 100% whole grain wheat flour (spelt in this case) looks fairly boring – if not unappetizing – when used by itself. Using pumpkin doesn’t add much of the pumpkin flavor to the bread but it gives it beautiful orange hue that looks delicious. Plus, is there a better way to eat a vegetable? Well… when it comes to pumpkin maybe there is 🙂 .
HOW TO MAKE 100% WHOLE GRAIN SPELT PUMPKIN SOURDOUGH
Ingredients
2 cups (16 oz) pumpkin puree (I used Farmer’s Market pumpkin puree in carton)
1 cup warm water
3 heaping tablespoons starter (I use rye starter)
3.5 cups whole grain spelt (I use 5lbs VitaSpelt that I buy at Whole Foods for $9.99)
1/2 cup whole grain rye flour
2 tablespoons cinnamon
1 teaspoon salt
1 cup cranberries (I like this brand, it’s unsweetened) or raisins
1 cup chopped pecans
Instructions
Whisk together 2 cups pumpkin puree, 1 cup warm water and 3 heaping tablespoons of starter.
Add sifted flour (3.5 cups whole grain spelt and 1/2 cup whole grain rye), 2 tablespoon cinnamon and 1 teaspoon salt. I use a mesh strainer for sifting.
Mix with a spoon until shaggy dough forms.
Add 1 cup dried cranberries or raisins and 1 cup chopped pecans.
Using a wet hand or sprinkling dough with flour (wet hand is easier), knead dough into a ball.
Cover tight and leave at warm room temperature for about 6 hours, or until the dough rises and puffs up some. Don’t let the dough ferment longer than 8 hours, or it will get too sour. In warm weather, it would be easily done within 5 hours. Fermentative bacteria and yeast love whole grains and when you add pumpkin’s sugars to that, they go absolutely crazy.
Sprinkle the dough generously with water and using wet hands, transfer the dough onto parchment lined baking sheet. Wetting hands often, shape it into a tighter ball. Cover with plastic, or a wet towel, and leave at warm temperature for 45 minutes.
Preheat oven to 400ºF, slash bread if desired, bake for 10 minutes. Reduce temperature for 350ºF and bake 25-30 more minutes (internal temperature should register at 190ºF).
Cool on wire rack.
100% Whole Grain Spelt Pumpkin Sourdough Bread
Ingredients
- 2 cups (16 oz) pumpkin puree (I used Farmer's Market pumpkin puree in carton)
- 1 cup warm water
- 3 tablespoons active starter I use rye starter
- 3.5 cups whole grain spelt I use VitaSpelt, that I get at Whole Foods for $9.99 for 5lbs bag
- 1/2 cup whole grain rye flour
- 2 tablespoons cinnamon
- 1 teaspoon salt
- 1 cup cranberries I like this brand, it's unsweetened or raisins
- 1 cup chopped pecans
Instructions
- Whisk together 2 cups pumpkin puree, 1 cup warm water and 3 heaping tablespoons of starter.
- Add sifted flour (3.5 cups whole grain spelt and 1/2 cup whole grain rye), 2 tablespoon cinnamon and 1 teaspoon salt. I use a mesh strainer for sifting.
- Mix with a spoon until shaggy dough forms.
- Add 1 cup dried cranberries or raisins and 1 cup chopped pecans.
- Using a wet hand or sprinkling dough with flour (wet hand is easier), knead dough into a ball.
- Cover tight and leave at warm room temperature for about 6 hours, or until the dough rises and puffs up some. Don't let the dough ferment longer than 8 hours, or it will get too sour. In warm weather, it would be easily done within 5 hours. Fermentative bacteria and yeast love whole grains and when you add pumpkin's sugars to that, they go absolutely crazy.
- Sprinkle the dough generously with water and using wet hands, transfer the dough onto parchment lined baking sheet. Wetting hands often, shape it into a tighter ball. Cover with plastic, or a wet towel, and leave at warm temperature for 45 minutes.
- Preheat oven to 400ºF, slash bread if desired, bake for 10 minutes. Reduce temperature for 350ºF and bake 25-30 more minutes (internal temperature should register at 190ºF).
- Cool on wire rack.
Notes
The reason I use rye is not only to add more nutrient variety but also moisture - rye has the ability to bind moisture much better than wheat, which is important when baking with whole grains because they tend to dry out much faster.
This recipe is very forgiving in measurements, that's why I don't bother weighing ingredients in grams.
2 comments
Can you substitue whole wheat for the spelt?
Hi Judianne, I don’t see why it wouldn’t work, regular wheat flour has more gluten so it will probably be easier to work with 🙂