Nothing could be more comforting and cozy on a cold winter day than the smell of bread baking in the oven, why someone hasn’t captured that scent in a room spray is a mystery. But the smell of this bread baking is nothing compared to the incredible taste and texture of this slightly sweet, nutty, herbaceous bread made with leftover roast pumpkin and minimal fuss. Forget about the time and effort needed to make traditional bread recipes, yet alone the anxiety of trying to keep your sourdough starter alive. All this bread needs is resting time to develop a fluffy centre and a Dutch oven to perfect the crunchy crust. This bread is amazing by itself, sliced and slathered in butter, and also to accompany any winter soup or stew. Try it, you’ll thank us.
This delightful recipe for No-Knead Seeded Roast Pumpkin and Rosemary Bread brings together a harmonious blend of flavors and textures to create a truly exceptional bread. The nutty sweetness of roasted pumpkin pairs perfectly with the earthy aroma of fresh rosemary, infusing the loaf with a comforting and aromatic essence.
Ingredients
- 2/3 cup pumpkin pureé (made from roasted pumpkin) at room temperature
- 2 tsp instant yeast
- 1 cup warm water
- 1 tbsp honey
- 1/2 - 1 tsp coarse salt
- 3 cups bread flour
- ¼ cup of unsalted shelled pumpkin seeds + extra for topping
- ¼ cup unsalted sunflower seeds + extra for topping
- 1/2 tbsp finely chopped fresh rosemary leaves
Method
- Roast and puree pumpkin (leftovers are ideal).
- In a large mixing bowl add flour, seeds, rosemary, salt & combine (reserve some seeds for topping)
- In a separate bowl combine pumpkin purée, warm water, salt, yeast, and honey and mix well. Set aside at room temperature until yeast begins to bubble.
- Gradually pour the wet ingredients into the dry ingredients, mixing with a wooden spoon or spatula as you go until all ingredients are just combined. The dough will be sticky and scrappy.
- On a floured surface use your hands to shape the dough into a ball, stretching and tucking the sides under to create a smooth rounded top, then transfer to a clean lightly oiled bowl and cover tightly with plastic wrap.
- Let rise 12-16 hours at room temperature; until the dough has more than doubled and bubbles can be seen on the dough surface.
- Cut a piece of baking paper to fit inside the dutch oven, allowing it to come up the sides but not interfere with the lid.
- Place the empty dutch oven, lid on, in the oven and pre-heat to 220C.
- While the oven is heating, remove the dough from the bowl onto the baking paper and gently press reserved seeds into the top of the dough, then use a sharp knife or blade to score the top.
- Once the oven has reached 220C, carefully remove the hot dutch oven and take off the lid. Gently place the dough and baking paper inside the dish, replace the lid and transfer back to the oven.
- Bake covered for 30 minutes, then remove the lid and bake uncovered for another 10 – 15 minutes until the crust has browned (be careful not to let the seeds burn!)
- Once done, take the bread out of the Dutch oven and let it cool for 10-15 minutes.