No-knead Double Pumpkin Spice Bread


The cooler nights and early mornings fall morning always get me excited for warm fall flavors - especially when sweet pie pumpkins are included! And who doesn't love the sound of a crispy loaf of bread being sliced (or torn!) into?

Combine these two with pumpkin seeds or toasted walnuts and plenty of pumpkin pie spice and you've got the perfect autumn boule!

And what if I told you these will only take you about five minutes to throw together... no kneading, or trying to figure out if the dough "feels" just right... would you believe me?

It's true, my friends! Delicious, lightly spiced, crispy-crusted No-knead Double Pumpkin Spice Bread that anyone can make with just a few minutes, less than 10 ingredients and a cast iron pot with a lid. The yeast does most of the work while you sleep!

You can roast and mash your own pie pumpkin or use canned.

You can use toasted red walnuts, English walnuts or pumpkin seeds (pepitas). Let's get started shall we? Seriously... you can do this. I believe in you.

By this time tomorrow you can be sinking your teeth into a slice... and you won't even care about the crispy crumbs in your lap!

Total Time: 20 hrs, 45 minutes Prep Time: 5-10 minutes Rise Time: 20 hours Bake Time: 40 minutes PRINT HERE

Makes two medium rounds (6” diameter) or one large round (10” diameter)

5 ¼ cups Einkorn Whole Wheat Flour* (or combination of wheat flour and bread flour)

1 ½ Tbsp vital wheat gluten

½ tsp active dry yeast (not instant)

1 ½ tsp salt

2 tsp cinnamon

1 tsp ground ginger

¾ tsp ground nutmeg

¾ cup pumpkin puree

¼ cup maple syrup

2 cups water, room temperature

¾ cup pumpkin seeds, raw & unsalted

* You can read more about Einkorn flour in THIS post.

The Process:

1. In a large mixing bowl, combine all dry ingredients.

2. In a medium bowl, combine all wet ingredients.

3. Make a well in the dry ingredients. Pour wet into dry, scraping the bowl the bowl to get every bit.

4. Mix with clean hands or a wooden spoon until no longer dry. Scrape down the sides of the bowl and your spoon. Form into a somewhat shaggy ball, dust hands with flour if needed.

5. Cover with parchment & a sheet pan or plastic wrap. Set in a warm, draft-free area for 18 hours. I use the inside of my oven with the pilot light for a little warmth.

Here's what it looks like after 18 hours... expanded and with bubbles.

Here's what it looks like after 18 hours... expanded and with bubbles.

6. Dust a countertop or large wooden cutting board generously with flour. Scoop the dough onto the floured surface. I use a flexible dough scraper. It will be sticky. Divide into two even pieces, adding only enough flour to keep it from sticking to the board.

Mine weighed ~795g each. You don't have to weigh them, but if you're making two smaller loaves instead of one large loaf, it makes it easier to ensure the loaves will be the same size after baking.

7. Using well-floured hands, gently fold each “corner” of the dough blob into the center (4 folds). Then turn in over so seams are on the bottom. Flour your hands again and gently shape into a ball. You really can’t screw this up so don’t worry.

8. Cut two pieces of parchment paper into half-sheet size. Dust the center of each with flour.

9. Flour your hands once more and transfer each ball to the CENTER of each piece of parchment. Dust the tops with flour. Cover again for 90 minutes. The dough will spread but should stay within 1.5-2” from the edge of the narrowest sides of the parchment paper. Check the plastic periodically to make sure it’s not sticking to the dough.

10. After the 90 minutes, turn oven to 450 degrees (take the dough out first if that’s where you’ve been keeping it!), put a Dutch oven with the lid on inside the oven to heat for 30 minutes on the CENTER wrack. I use a 2qt bean pot for these two loaves and baked one after the other. If you have two the same size you can bake both at the same time. Conversely, you can shape the dough into one large loaf and bake in a 6 qt Dutch oven. I prefer the smaller loaves. If the handle/knob on your lid is not cast iron, make sure it can handle this temperature.

11. After 30 minutes, carefully remove the pot and the lid. Pick up one of the dough loaves by grabbing each corner of parchment paper and bringing it towards the center like a package. Carefully lift the dough and center it into the pot. Fold back the corners to hang over the pot. It’s ok if the dough stuck to the parchment a bit. Replace the lid tightly with the corners of the paper sticking out. Return to the center rack of the oven.

12. Bake for 25 minutes, then carefully remove the lid and bake for 15-20 minutes more. I place the lid on the bottom rack so it stays hot for the second loaf. One large loaf may require a bit longer.

13. Remove the bread from the pot. Repeat with the second loaf.

14. While the second load is baking, carefully peel the parchment paper from the first loaf and allow to cool completely on a wire rack. Repeat with the second loaf.

It’s so hard to wait for it to cool!

Allow to cool completely before wrapping and/or freezing.

These loaves were made using toasted red walnuts. Notice the swirl of color from the antioxidants in the skins?

The red walnut is fairly new to the market. It is the result of cross-breeding and tastes like the English walnut but a bit creamier and less bitter. [Not everyone finds walnuts bitter, and not everyone thinks cilantro tastes like soap. I'm sure there is a gene responsible.] You can read more about them HERE.

The ORAC value (Oxygen Radical Absorbance Capacity -a lab technique used to quantify the total antioxidant capacity of a food) has not yet been tested for red walnuts. It is expected they will prove to be the highest antioxidant nut available.

ENJOY!

Nutrition information in for one 3/4" slice.

DISCLOSURES: None. This post was not created in affiliation with any product or brand. The opinions expressed are my own. I will only write about products I use and trust.

NOTE: All photos and content are copyright protected. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on A Seat at My Table so credit is given where credit is due. Thank you!

Featured Posts
Related Posts
Recent Posts
Categories
Archive

CatherineeBrown@hotmail.com  603-237-1012  PO Box 253 Errol, NH 03579