This slightly special and different bread will overwhelm you with its intoxicating aroma and remind you of the holidays. It contains a silky pumpkin puree, and sweet cranberries for additional flavor.
Ingredients:
50 g grams active sourdough starter
250 ml warm water
180 g pumpkin puree
500 g flour
9 grams salt
100 g dried cranberries
12 g sugar
tsp vanilla extract
pinch of ground
cinnamon, ginger and nutmeg
1 orange
100 g pumpkin seeds
Instructions:
Steps for pumpkin bread preparation
In a large bowl mix together starter, water and pumpkin puree. Add flour and salt. Mix to combine until a stiff dough forms. Finish with hand, until the flour is absorbed. Cover the dough with a cloth and let it rest for 1 hour.
Meanwhile add the cranberries, sugar, vanilla and spices to a bowl. Squeeze over juice from 1 orange. Let the ingredient soak well.
After the dough has rested, add the cranberry mixture and knead for about a minute. Cover the bowl and let rise for 6 -8 hours, until it doubles in size. Put the dough on a lightly floured surface and shape it into a round and let rest for 10 minutes.
Spread pumpkin seeds on a towel and roll the dough all over them. Place the dough into a proofing basket and cover with cloth. Let rest until puffy, which will take about 30 minutes to 1 hour.
Take the bread out of the basket and score it with your favorite pattern. Bake for 50 minutes in the oven preheated to 230 degrees celsius. Transfer the bread to a wire rack and cool for 1 hour before slicing.
The bread will stay fresh for up to two days. For longer storage freeze it in airtight bags for up to three months.
