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Sourdough Pumpkin Loaf Bread


300 g pumpkin puree (homemade or canned)

20 g sugar (brown, white, caster, coconut, rapadura - any will work)

1 medium egg

8 g (1 heaped teaspoon) fine salt (I use pink himalayan)

500 g Shipton Mill Organic Flour nr. 4 (105) or any Wheat bread flour (not Strong Canadian type)

30 g (1 heaped tablespoon) sourdough starter (mine is rye, but wheat or spelt will work too)

60 g good quality butter

egg wash and chopped nuts/seeds to finish


Start by whisking the pumpkin puree with sugar, add the egg and salt. weigh the flour into a large bowl or a food processor, add the starter and puree mixture. Mix until the dough starts forming, then add the softened butter and work in. Leave to rest for 40 minutes, then knead till smooth, pliable dough forms. (10 minutes by hand, 4-5 minutes in food processor).

Cover the dough with a plastic bag (I use a shower cap) and leave in warm place to double in size. At the room temperature of 18-20 degrees it will take around 12 hours. (I normally make the dough in the evening and leave to rest overnight on the kitchen counter).

Once the dough doubled in size, tip it out on a lightly floured surface, cut into three equal pieces and form each piece into a ball. Cover and let rest for 15 minutes.

Amazing still slightly warm with butter, perfect to accompany warming autumn soups, but also great for a special Sunday breakfast treat toasted with chocolate spread or honey. Can also be made into individual rolls.

Uncover and form each piece into 40 cm long strand, lightly dust with flour and form a plaid by pinching the three stands together and folding from sides to the centre. Place into a greased loaf tin (26-28 cm long 12-14 cm wide) and cover. Leave in a warm place to raise above the tin (approx. 4 hours)

Once risen, brush with beaten egg and sprinkle with nuts or seeds of choice. Bake in preheated oven first 10 min at 200C (fan assisted), then turn the oven down to 165C and bake another 15-20 minutes.