This recipe comes from Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Zoë FranÇois.
Servings: 3 loavesPrep Time: 5 minutes Cook Time: 45-50 min
1 cup pumpkin puree
2 cups lukewarm water
1 1/2 Tablespoons yeast
1 Tablespoon kosher salt
5 Tablespoons unsalted butter, melted
1/3 cup honey
1/2 cup old-fashioned oats
3/4 cup whole wheat flour
3/4 cup rye flour
4 cups unbleached all-purpose flour
Simply stir the above ingredients together and let ‘rest’ on the counter for 2 hours.
After 2 hours, it’s either ready to form into a loaf (this recipe makes 3 loaves, but they don’t have to be baked at the same time) or stick in the refrigerator. With this recipe, I usually refrigerate it, as the dough is very sticky and hard to work with if you don’t. However, if you choose to bake now, grab a ‘cantaloupe-sized’ piece of the dough, dust it with flour, shape it into a ball as you stretch the dough down around to the bottom on all sides. Place this ball in a lightly greased nonstick loaf pan. Let it ‘rest’ again. If you’re using un-refrigerated dough, rest time is only 40 minutes. If it’s refrigerated, let it rest for 2 hours.
Bake at 350 for 45-50 minutes.
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