Oatmeal Pumpkin Bread

Oatmeal Pumpkin Bread
Makes two loaves slightly less than 2-pound each. The recipe is easily doubled or halved.

Ingredients

  • 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
  1. 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.
  2. Mix in the oatmeal, pumpkin, and flours without kneading, using a spoon or a heavy-duty stand mixer (with paddle).
  3. Cover (not airtight), and allow to rest at room temperature for approximately 2 hours.
  4. 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.
  5. 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.
  6. Elongate the ball into an oval and place into loaf pan. Allow to rest and rise for 90 minutes.
  7. Preheat the oven to 350°F.
  8. Brush the top of the loaf with egg wash, sprinkle with pumpkin seeds and sugar.
  9. Place the loaf on a rack near the center of the oven.
  10. Bake for 50 to 60 minutes, or until browned and firm. Smaller or larger loaves will require adjustments in resting and baking time.
  11. 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
     

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