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Pumpkin and Pepita Spelt Sourdough Bread

Pumpkin and Pepita Spelt Sourdough Bread

Pumpkin and Pepita Spelt Sourdough Bread

I’m really enjoying Brisbane’s cooler weather especially because it’s brought me a renewed energy for cooking. Spurred on by my super active sourdough starter I’ve been experimenting with new (for me) spelt bread varieties.

I’m a big fan of pumpkin and especially like the Jap variety. It’s super tasty and not too wet. I often bake it into scones and soda breads, muffins and cake so adding it to sourdough seems a natural progression. You can never eat too many vegetables.

As you would expect the finished loaf had a beautiful golden hue. The steamed then mashed pumpkin added a slight sweetness and distinct lightness to the loaves and, contrasted by the textural crunch of the toasted pumpkin seeds, it was really delicious. The loaf was much softer than my regular 100% spelt sourdough, the texture reminiscent of brioche, perfect to cut into thick chunks and serve with a bowl of steaming soup. It was excellent toasted too, topped with sharp cheese.

Pumpkin and Pepita Sourdough Spelt Bread – for 2 loaves

400g active spelt sourdough starter

650g white spelt flour

10g salt

250mls filtered tap water

300g steamed pumpkin, mashed and cooled

90g pepitas, toasted

extra pepitas for the top of the loaves

Measure the loaf ingredients into a large mixing bowl in the above order. Mix to a soft shaggy dough, cover loosely with plastic and set aside for 20 minutes.

After 20 minutes, tip the dough onto a well floured bench and knead it just enough to bring it together into a smooth ball.

Clean the bowl then coat the inside liberally with olive oil.

Return the dough to the bowl, turn it over in the oil, then cover and set aside for 40 minutes

After 40 minutes, tip the dough onto the bench, but don’t use any flour this time. Gently stretch the dough into a large thin oblong, make it as thin as you can, then fold the dough in 3 in both directions, then roll it loosely into a ball. Return the dough to the oiled bowl and rest in the fridge overnight or up to 24 hours.

The next day, remove the dough from the fridge, tip it onto the unfloured bench and divide it into two equal parts. Stretch one into a large thin oblong. Fold the dough in 3 in both directions, then fold in 3 again then roll it into a tight thick sausage and shape into a loaf.

Spray the smooth surface of the boule with water, dip into the extra pepitas to coat. Place the boule seed side down into a linen lined but unfloured bannetton.

Repeat with the second half of the dough.

Leave the loaves to rise, loosely covered (I use a plastic shower cap over the bannetton). The time the dough needs depends entirely on the ambient temperature. You can hasten the proofing process by finding a warm spot for the dough

Test if the dough has proven.-  It should have risen a little and when you poke an indentation in the boule with your finger it should bounce back about 50%. It needs more time if the indentation left by your finger fills completely. It’s over proofed if there is no rebound.

Preheat the oven to 225C.

When the oven reaches temperature, tip the dough onto a sheet of baking paper.

Lift the loaf on the paper into a cold lidded roasting pan. Cover and bake at 225C for 20 minutes. Remove the lid of the pan and reduce the oven temperature to 200C.

Bake for a further 25 minutes until the loaf is golden brown.

Cool on a wire rack.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

19 comments on “Pumpkin and Pepita Spelt Sourdough Bread

  1. Pingback: In My Kitchen July ’17 | Please Pass the Recipe

  2. The Hungry Mum
    June 26, 2017

    This is the bread of my dreams! What I would give for a large slice slathered with butter right now…

    Like

  3. Sounds delicious!

    Like

  4. chefkreso
    June 24, 2017

    I have to prepare this bread it looks so delicious 😀

    Like

  5. Dice n Cook
    June 23, 2017

    sounds very interesting and thanks for sharing

    Like

  6. Lemon zest
    June 23, 2017

    This sounds like an absolutely delicious loaf !!

    Like

  7. Debi @ My Kitchen Witch
    June 23, 2017

    I’ve been waiting for this ever since you mentioned it FB Sourdough Baking. Sounds delicious! Even though it is summer here, I think I still have some roasted pumpkin in the freezer…

    Like

    • ladyredspecs
      June 23, 2017

      No tricks Deb, basically just use the mashed pumpkin to replace some water and added some toasted seeds. It made a really light loaf. Enjoy..

      Liked by 1 person

  8. Penne Cole
    June 22, 2017

    Wish I could get my sourdough starter to start!

    Like

    • ladyredspecs
      June 22, 2017

      Feed it small amounts frequently and leave in a warm place. 48hrs should tell if it has life. Good luck

      Liked by 1 person

  9. creativeshare
    June 22, 2017

    Looks to die for… Nom nom!

    Like

  10. SauceBox
    June 22, 2017

    Sounds great! I’ll have to try this soon, thanks for the recipe! You’ve got my follow. Check out my comedy blog and give it a follow if you like it!

    Liked by 1 person

  11. Megala
    June 22, 2017

    Great recipe! Lovely healthy bread!

    Like

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