Oatmeal Pumpkin Bread
Oatmeal Pumpkin Bread
Makes two loaves slightly less than 2-pound each. The recipe is easily doubled or halved.
- 1 cup Fresh or canned pie-pumpkin puree (equivalent to 8 ½ ounces or 240 grams)
- 2 cups Lukewarm water (equivalent to 1 pound or 455 grams)
- 1 tablespoon Granulated yeast1 (equivalent to 0.35 ounces or 10 grams)
- 1 to 1½ tablespoons Kosher salt2 (equivalent to 0.6 to 0.9 ounce or 17 to 25 grams)
- 5 tablespoons Unsalted butter, melted (equivalent to 2½ ounces or 70 grams)
- 1⁄3 cup Honey (equivalent to 4 ounces or 115 grams)
- 1⁄2 cup Old-fashioned rolled oats (equivalent to 2 ounces or 55 grams)
- 3⁄4 cup Whole wheat flour2 (equivalent to 3½ ounces or 100 grams)
- 3⁄4 cup Rye flour (equivalent to 3⅛ ounces or 90 grams)
- 4 cups All-purpose flour (equivalent to 1 pound, 4 ounces or 565 grams)
- Butter or oil for greasing the pan
- 2 tablespoons Pumpkin seeds
- 2 tablespoons Sugar for top of loaf
- Mixing and storing the dough: Mix the yeast and salt with the water, melted butter, and honey in a 6-quart bowl, or a lidded (not airtight) food container.
- Mix in the oatmeal, pumpkin, and flours without kneading, using a spoon or a heavy-duty stand mixer (with paddle).
- Cover (not airtight), and allow to rest at room temperature for approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in the container and use over the next 7 days.
- On baking day, grease an 8½ × 4½-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go.
- Elongate the ball into an oval and place into loaf pan. Allow to rest and rise for 90 minutes.
- Preheat the oven to 350°F.
- Brush the top of the loaf with egg wash, sprinkle with pumpkin seeds and sugar.
- Place the loaf on a rack near the center of the oven.
- Bake for 50 to 60 minutes, or until browned and firm. Smaller or larger loaves will require adjustments in resting and baking time.
- Remove from pan and allow to cool on a rack before slicing.
© 2013, Jeff Hertzberg and Zoë Francois, adapted from The New Artisan Bread in Five Minutes a Day (St. Martin’s Press). More information at BreadIn5.com
for a free download of the latest Adobe Flash Player.